---------- Recipe via Meal-Master (tm) v8.05
  Categories: Diabetic, Cakes
       Yield: 4 Servings
       1 cn 8 oz pineapple rings
       1 tb Unsweetened pineapple juice
            Concentrate, thawed
     1/2 ts Cornstarch
     1/4 ts Cinnamon
       2 tb Butter
     1/4 c  Butter
       1 lg Egg
       1 ts Vanilla extract
     1/2 c  Unsweetened pineapple juice
       1 c  White flour
     1/2 ts Baking soda
     1/2 ts Baking powder
   To prepare syrup, drain juice from can of sliced pineapple into a small
   saucepan. Reserve the pineapple slices for use later. Add pineapple juice
   concentrate, spices, and cornstarch to saucepan. Mix well. While stirring
   constantly, bring to a boil over medium heat. Boil 1 minute. Remove from
   heat, stir in butter, and set aside.
   To prepare cake, beat together butter (or shortening) and egg until creamy.
   Add vanilla extract and pineapple juice; beat thoroughly. Measure in flour,
   baking soda and baking powder. Beat just until blended. Batter will be
   thick. Set aside.
   Lightly butter 4 glass pyrex baking dishes approximately 4 in diameter.
   Spoon 1 tablespoon of syrup and place 1 ring of sliced pineapple into each
   dish. Top with batter, dividing it evenly in dishes. Spread to snooth. Bake
   in a preheated oven at 325 degrees for 25-30 minutes or until lightly
   browned. Remove from the oven. With a sharp knife loosen cake from baking
   dishes. Allow to cool 10 minutes, and turn out upside-down onto individual
   dessert saucers. Serve immediately.
   Serves 4. Submitted By JEANNE SWAFFORD On 10-17-94