Pineapple Upside Down Tea Cakes

  • 1 egg
  • 1/4 cup fat-free buttermilk
  • 3 Tbsp butter, melted
  • Dash of vanilla
  • 1/2 cup flour
  • 9 packets of Splenda (or 6 Tbsp sugar)
  • 1/2 tsp. baking powder
  • 1/8 tsp. baking soda
  • 1 can of crushed pineapple (won't use that much)
  • Pinch of salt
  • Confectioners' sugar and cherries optional as garnish

Preheat oven to 350 degrees.  Brush cupcake pan with butter and sprinkle brown sugar in the bottom of each cup along with a bit of crushed pineapple.  Whisk egg, buttermilk, melted butter and a dash of vanilla in a bowl.  Stir in flour, Splenda, baking powder, baking soda and a pinch of salt.  Divide mixture into each of the cups.  Bake for 20 minutes and let cool.  Unmold the tea cakes and top with additional pineapple, cherries and a bit of confectioners' sugar.  Enjoy!