From: Forbidden Foods Diabetic Cooking by Maggie Powers
Servings: 12
2 Tbsp stick margarine
2 Tbsp firmly packed brown sugar
4 slices water-packed canned pineapple, drained
2 maraschino cherries, cut in half
1 1/4 cups all-purpose flour
1 1/2 tsp baking powder
1/2 tsp salt
5 tablespoons stick margarine, softened
1/4 cup granulated sugar
1 egg
1 tsp vanilla extract
1/2 cup low-fat (1%) milk
Preheat oven to 350 degrees F.
In an 8x8 inch baking pan, over low heat, melt the margarine.
Remove from the heat and stir in the brown sugar. Place the
pineapple slices on the sugar mixture, centering the slices
closely in the center of the pan so all the pieces are touching.
Place a cherry half in the center of each pineapple slice.
In a medium bowl, whisk together the flour, baking powder, and salt.
In another medium bowl, with an electric mixer at medium
speed, beat the margarine and granulated sugar until blended,
about 1 minute. Add the egg and vanilla and continue beating
until smooth, about 30 seconds. The batter will be thin. Add
the flour mixture to the batter in thirds, alternating with
milk, blending until smooth, 2 minutes. Spoon the batter on
top of the pineapple mixture and spread evenly.
Bake until golden brown, about 25-35 minutes. Unmold by
sliding a thin knife around the cake, pressing against
the pan. Invert onto a cake plate. Serve warm.
Servings: 12
Nutrition per Serving (1 piece):
148 Calories, 7g Fat, 18mg Cholesterol, 231mg Sodium,
18g Carbs, 0g Dietary Fiber, 8g Sugars, 2g Protein
Diabetic Exchanges: 1 Carbohydrate, 1 1/2 Fat
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