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RECIPE AND PHOTO SUBMITTED BY : Raquel Burson-Silies

Raquel says ” My first attempt at a diabetic-friendly pineapple upside down cake. Used truvia brown sugar blend, SF cake mix and my pineapple was in juice. Will serve with SF Cool Whip”.
Diabetic-friendly Pineapple upside down cake
1 box sugar- free yellow cake mix with ingredients – instead of the water, I used pineapple juice
1 can sliced pineapple in juice – use juice in cake
1 jar maraschino cherries
1/2 stick real butter
1/2 cup, 2 Tablespoons and 2 teaspoons Truvia brown sugar blend
Preheat oven to 375. In 12 inch cast iron skillet, melt butter. Spread brown sugar over butter evenly. Arrange pineapple and cherries in desired pattern.
Pour cake batter evenly over top. Bake 30 minutes until golden brown. Cool in pan 2-3 minutes, then flip out onto plate.
 

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