Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/2           cup  reduced-calorie margarine
     1/2      teaspoon  salt
                        sugar substitute to equal -- 2 1/2 cup sugar
     1/2           cup  milk
  2                     eggs
                        drained
  1 1/2           cups  all-purpose flour
                        vegetable cooking spray.
  1           teaspoon  baking powder
     1/2           cup  unsweetened pineapple juice
     1/2      teaspoon  baking soda

Preparation:

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.

Nutritional Information:

113 Calories (kcal); 5g Total Fat; (39% calories from fat); 3g Protein; 14g Carbohydrate; 33mg Cholesterol; 289mg Sodium