1/2	Cup	reduced-calorie margarine
		Sugar substitute to equal 2 1/4 Cup sugar, divided
2		eggs
1 1/2	Cup	all-purpose flour
1	tsp	baking powder
1/2	tsp	baking soda
1/4	tsp	salt
1/2	Cup	skim milk
4	slices	unsweetened caned pineapple, drained
		Vegetable cooking spray
1/2	Cup	unsweetened pineapple juice

1. Cream margarine and 2 tbsp sugar substitute until light and fluffy. Add eggs, one at a time, beating well at medium speed of an electrict mixer.
2. 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 in 1/2-inch pieces, and gently fold into batter.
3. 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 a wooden pick inserted in center comes out clean.
4. Combine pineapple juice and remaining 1 tbsp sugar substitute, stirring until sugar substitute dissolves. Remove cake from oven, and immediately pour juice mixture over cake; let stand 5 minutes. Remove cake from pan, and cool completely on a wire rack.

   Each serving amount: 1 slice

   Exchanges: 1 starch, 1 fat

   Chol: 46 mg Calories: 129 Carbo: 17 gm Protein: 3 gm Fat: 5 gm Fiber: Tr. Sodium: 341 mg

Yield: 12 servings