Fat-Free Pineapple Upside-Down Cake

• 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

1. Spray a 9-inch round cake pan with cooking spray. Add brown sugar, corn syrup and lemon juice. Stir to combine.
2. Place in a 350u0b0 oven 3 minutes. Arrange pineapple rings and cherries in pan. Set aside.
3. In a large bowl, combine flour, cornstarch, baking powder and salt.
4. In medium bowl, stir sugar and milk until sugar is almost dissolved. Add egg whites, corn syrup and vanilla. Stir until blended.
5. Gradually add to flour mixture, stirring until smooth. Pour into pan. Bake in a 350u0b0 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.
6. Makes 12 servings.

cooking spray, brown sugar, corn syrup, lemon juice, pineapple rings, maraschino cherries, flour, cornstarch, baking powder, salt, sugar, milk, egg whites, light corn syrup, vanilla

Taken from www.cookbooks.com/Recipe-Details.aspx?id=481859 (may not work)