Pineapple Upside-Down Cake

• 1 (8 oz (224 grm).) can crushed pineapple in juice, undrained
• 2 tbsp (30 ml) margarine, melted, divided
• 1/2 cup (125 ml) firmly packed light brown sugar
• 6 whole maraschino cherries
• 1-1/2 cups (350 ml) all-purpose flour
• 2 tbsp (30 ml) baking powder
• 1/4 tsp (1 ml) salt
• 1 cup (225 ml) sugar
• 1/2 cup (125 ml) apple sauce
• 1 egg
• 2 egg whites, beaten until stiff

1. Preheat oven to 375 degrees (200 C.).
2. Drain pineapple; reserve juice.
3. Spray sides of 8-inch square baking pan with nonstick cooking spray.
4. Spread 1 tbsp (15 ml) melted margarine evenly in bottom of prepared pan.
5. Sprinkle with brown sugar; top with pineapple.
6. Slice cherries in half.
7. Arrange cherries, cut side up, so that when cake is cut, each piece will have cherry half in center.
8. In small bowl, combine flour, baking powder and salt.
9. In large bowl, combine granulated sugar, apple sauce, whole egg, remaining 1 tbsp (15 ml) melted margarine and reserved pineapple juice.
10. Add flour mixture to apple sauce mixture; stir until well blended.
11. Fold in egg whites.
12. Gently pour batter over fruit, spreading evenly.
13. Bake 35 to 40 minutes or until lightly browned.
14. Cool on wire rack 10 minutes.
15. Invert cake onto serving plate.
16. Serve warm or cool completely.
17. Cut into 12 pieces.

pineapple, margarine, brown sugar, maraschino cherries, flour, baking powder, salt, sugar, apple sauce, egg, egg whites

Taken from online-cookbook.com/goto/cook/rpage/000548 (may not work)