1cream margerine and 2 tablespoons sugar substitute until light fluffy. add eggs, one at a time, beating well at med speed of electric mixer. combine flour, salt. Add to the cream mixture alternately with milk, beginning and ending with flour mixture. Beat at low speed after each addition. cut pineapple into 1/2-inch pieces, and gently fold into batter.
2spoon batter into a 6-cup bundt pan coated with cooking spray. bake at 350 degrees for 45 minutes or until pick comes out clean.
3combine pineapple juice and remaining 1 tablespoon sugar substitute, stirring till sugar dissolves. remove cake from oven and immediatley pour mixture over cake; let stand 5 minutes. remove cake from pan and cool. serve yummmm
Create bakery-quality cupcakes, cakes, and cookies at home by creating beautiful rosettes. What You'll NeedRoyal icingGel food colors for rosettes and leavesPiping bagWilton 21 star tipWilton 352 leaf tip1. Make...