Fat-Free Pineapple Upside-Down Cake - cooking recipe

Ingredients

no stick cooking spray
1/3 c. packed brown sugar
2 Tbsp. Karo light corn syrup
1 Tbsp. lemon juice
7 canned pineapple rings, well drained
7 maraschino cherries
1 c. flour
1/4 c. cornstarch
1 1/2 tsp. baking powder
1/2 tsp. salt
1 c. sugar
2/3 c. skim milk
2 egg whites
1/3 c. light corn syrup
1 tsp. vanilla

Preparation

Spray a 9-inch round cake pan with cooking spray. Add brown sugar, corn syrup and lemon juice. Stir to combine.
Place in a 350\u00b0 oven 3 minutes. Arrange pineapple rings and cherries in pan. Set aside.
In a large bowl, combine flour, cornstarch, baking powder and salt.
In medium bowl, stir sugar and milk until sugar is almost dissolved. Add egg whites, corn syrup and vanilla. Stir until blended.
Gradually add to flour mixture, stirring until smooth. Pour into pan. Bake in a 350\u00b0 oven 35 to 40 minutes or until toothpick inserted in center comes out clean. Immediately loosen edge of cake with spatula and invert onto serving plate. Remove pan.
Makes 12 servings.