pineapple juice, unsweetened
1Cream the butter and 2 tablespoons of sugar substitute until light and fluffy.
2Add eggs, one at time, beating well at medium speed of an electric mixer.
3Combine flour, baking powder, soda and salt.
4Add to creamed mixture alternately with milk, beginning and ending with flour mixture.
5Beat at low speed after each addition.
6Cut pineapple into 1/2" pieces and gently fold into batter.
7Spoon batter into a 6-cup bundt pan or heavy ring mold coated with cooking spray.
8Bake at 350 for 45 to 50 minutes or until wooden pick inserted in center comes out clean.
9Combine pineapple juice and remaining 1 tablespoon sugar substitute, stirring until sugar substitute dissolves.
10Remove cake from oven and immediately pour juice cake from pan and cool completely on a wire rack.