---------- Recipe via Meal-Master (tm) v8.02
  Categories: Diabetic, Fruits, Desserts, Cakes
       Yield: 12 sweet ones
     1/2 c  Reduced-calorie margarine;
            Sugar substitute to equal
            -2 1/2 cups sugar, divided
       2    Eggs
   1 1/2 c  All-purpose flour;
       1 ts Baking powder;
     1/2 ts Baking soda;
     1/2 ts Salt;
     1/2 c  Milk;
       4 sl Unsweetened Pineapple;
            -canned drained
            Vegetable cooking spray.
     1/2 c  Unsweetened pineapple juice;
   Cream margarine and 2 tablespoons sugars substitute
   until light and fluffy.  Add eggs, one at time,
   beating well at medium speed of an electric mixer.
   Combine flour, baking powder, soda and salt.  Add to
   creamed mixture alternately with milk, beginning and
   ending with flour mixture.  Beat at low speed after
   each addition.  Cut pineapple into 1/2 pieces and
   gently fold into batter. Spoon batter into a 6-cup
   Bundt pan or heavy ring mold coated with cookin spray.
   Bake at 350 degrees 45 to 50 minutes or until wooden
   pick inserted in center comes out clean.  Combine
   pineapple juice and remaining 1 tablespoon sugar
   substitute, stirring until sugar substitute dissolves.
   Remove cake from oven and immediately pour juice cake
   from pan and cool completely on a wire rack.
   Food Exchange per serving: 1 STARCH EXCHANGE + 1 FAT
   EXCHANGE; CAL: 129; CHO: 46mg; CAR: 17gm; PRO: 3gm;
   FAT: 5gm; SOD: 341;
   Source: All New Cookbook for Diabetics and Their
   Families Brought to you and yours via Nancy O'Brion
   and her Meal-Master