1-First Step: Prep the pan and heat the oven Start by preheating your oven to 350°F. Lightly grease an 8 inch round cake pan or a similar baking pan, then set it aside. This cake works best when the pan is ready before the batter is mixed, because the topping needs to go in smoothly and quickly. In a small bowl, stir together the crushed pineapple, lemon juice, 1 3/4 teaspoons or 1/4 cup sugar substitute, and 1 teaspoon cornstarch. If you want a slightly juicier topping, add the optional 1/4 cup pineapple juice from the can. Mix until the cornstarch dissolves and the pineapple looks evenly coated.

2-Second Step: Build the pineapple layer Spread the pineapple mixture evenly across the bottom of the greased pan. Sprinkle pecans over the top so they sit inside the fruit layer and toast as the cake bakes. This step is what gives the cake that classic upside down look once it is flipped later. If you like a more patterned topping, place a few pecan pieces in clusters. That makes the finished cake look a little more polished without adding any extra work. A neat topping also helps the cake release cleanly when it is turned out.

3-Third Step: Mix the cake batter In a medium bowl, cream together the 4 tablespoons margarine at room temperature with 3 1/3 or 12 teaspoons or 1/2 cup sugar substitute. Beat until the mixture looks smooth and a little fluffy. Then add the egg and mix again until everything blends well. In another bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and cloves. These dry ingredients give the cake its structure and warm spice flavor. Add the dry mixture to the margarine mixture in stages, alternating with the 1/3 cup buttermilk. Stir gently after each addition so the batter stays soft. The batter should be thick but spreadable. If it feels too stiff, check your flour measurement and make sure the margarine was fully softened. A smooth batter helps the cake rise evenly and bake into a tender crumb.

4-Fourth Step: Assemble and bake Spoon the batter carefully over the pineapple layer in the pan. Spread it gently with a spatula so the fruit stays in place as much as possible. Try to cover the fruit from edge to edge so the cake bakes evenly. Bake for about 35 to 40 minutes, or until the top is golden and a toothpick inserted into the center comes out clean. Oven times can vary a bit, so begin checking around the 35 minute mark. If the top is browning too fast, loosely cover it with foil for the last part of baking.

5-Final Step: Flip, cool, and serve Let the cake cool in the pan for about 10 minutes after baking. This short rest helps the topping settle and makes flipping easier. Run a knife around the edges if needed, then place a serving plate over the pan and turn it over in one smooth motion. Lift the pan off slowly so the pineapple topping stays on top. If a few pieces stick, place them back where they belong. Let the cake cool a little more before slicing, because that gives the layers time to settle and hold together better. Serve warm or at room temperature. A small slice is lovely on its own, but you can also pair it with a spoonful of whipped topping if you want a more dessert style finish. For another sweet and simple treat, try these chocolate covered strawberries after dinner.