1 Z(20 oz.) can unsweetened crushed pineapple (reserve juice)
2 1/2 c. sifted cake flour
1/2 tsp. baking soda
2 env. Butter Buds in 3/4 c. warm water
24 packets Equal
2 egg replacers, beaten with water
1/2 tsp. vanilla
1 1/2 tsp. baking powder
1/2 tsp. salt
1/4 c. fructose
2/3 c. pineapple juice plus water
1/2 tsp. pineapple extract

Drain pineapple. Sift flour, baking powder, soda and salt together. Beat Butter Buds, Equal, and fructose together and add egg replacers. Add dry ingredients to butter mixture, then add pineapple juice, vanilla, and pineapple extract. Pour into cake pans sprayed with Pam and floured. Bake at 350 degrees for 50-60 minutes. Makes 2 (8-inch) layers.