Drain pineapple, reserving 1/4 cup juice. Mix pineapple, pecans, 1.
Tablespoon lemon juice, 1/4 cup sugar substitute and cornstarch in bottom of a 8-inch square or 9-inch round cake pan; spread mixture evenly in pan.
Beat margarine and 1/2 cup sugar substitute in medium bowl until fluffy;.
Beat in egg. Combine flour, baking powder, baking soda and spices in small.
Bowl. Add to margarine mixture alternately with buttermilk, 1/4 cup reserved.
Pineapple juice and remaining 1 tablespoon lemon juice, beginning and ending with dry ingredients.
Spread batter over pineapple mixture in pan. Bake in a preheated 350 degree oven until browned and toothpick inserted in center comes out clean, about 25 minutes. Invert cake immediately onto serving plate. Serve warm or at room temperature.
Note: If desired, maraschino cherry halves may be placed in bottom of cake.