Fat-Free Pineapple Upside Down Cake
1/3 Cup lightly packed brown sugar
2 Tbsp. corn syrup
1 Tbsp. lemon juice
7 canned pineapple rings, drained well
7 maraschino cherries, drained
1 1/4 Cups cake & pastry flour
1/4 Cup corn starch
1 3/4 tsp. baking powder
1/2 tsp. salt
1 Cup sugar
2/3 Cup skim milk
2 egg whites
1/3 Cup corn syrup
1 1/2 tsp. vanilla
Spray a 9×2″ round cake pan with cooking spray.
Combine brown sugar, 2 Tbsp. corn syrup an lemon juice; spread evenly in pan. Arrange pineapple and cherries in pan; set aside.
In large bowl; combine flour, corn starch, baking powder and salt.
In small bowl whisk sugar and milk together until sugar is almost dissolved. Add egg whites, corn syrup and vanilla. Mix well. Add to dry ingredients, whisking until smooth. Pour evenly over pineapple.
Bake at 350º 40 to 45 minutes or until toothpick comes out clean. Let stand 3 minutes then loosen edges and invert on serving plate. Remove pan.
Makes 12 servings
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