1 (18.25 ounce) can pineapple juice
3 eggs
4 cups white sugar
2 tablespoons vegetable oil
2 cups all-purpose flour
3 teaspoons baking powder
1/8 teaspoon salt
1/4 teaspoon ground cinnamon
1 teaspoon lemon zest
3 tablespoons butter, softened
1 cup fat-free lemon-lime flavored lemonade
1 (9 inch) prepared butternut muffin with make-ahead tips
Prepare the pineapple juice by boiling pineapple in a small saucepan over medium heat for about 15 minutes. Drain, and reserve juice.
In a medium bowl, beat eggs. Stir the pineapple juice, 1 cup sugar, and oil into the eggs, alternating with the flour, baking powder, lemon juice, lemon-lime soda. Pour batter into cupcake circle.
Bake in a preheated 350 degrees F (175 degrees C) oven for 25 to 30 minutes, or until a toothpick inserted into the center of the cake comes out clean. Cool in pan on a wire rack before slicing.