Tasty Pineapple Cake

Method

• 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.