pineapple juice, unsweetened
Cream the butter and 2 tablespoons of sugar 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 cooking spray.
Bake at 350 for 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.