Fat-Free Pineapple Upside-Down Cake
Nonstick cooking spray TOPPING 1/4 c Brown sugar; pack
2 tb Light corn syrup
1 tb Lemon juice
7 Canned pineapple rings;
-drain well 7 Maraschino cherries
CAKE 1 c All-purpose flour
1/4 c Cornstarch
1 1/2 ts Baking powder
1/2 ts Salt
1 c Granulated sugar
2/3 c Nonfat milk
2 Egg whites
1/3 c Light corn syrup
1 ts Vanilla
Recipe by: St. Louis Post-Dispatch 9/30/96. Preheat oven to 350~. Coat a 9"
round cake pan with cooking spray. TOPPING-Place brown sugar, corn syrup and
lemon juice in pan; stir to combine. Place pan in oven 3 minutes. Remove.
Arrange pineapple rings and cherries in pan. Set aside. CAKE-Combine flour,
cornstarch, baking powder and salt in large bowl. Combine sugar and milk in
separate bowl; beat 1 minute with wire whisk or fork. Add egg whites, corn
syrup and vanilla; stir until blended. Gradually stir into flour mixture until
smooth. Spoon batter over pineapple. Bake 35 to 40 minutes or until wooden pick
inserted in center
comes out clean. Immediately loosen edges of cake from pan and invert onto
serving platter.
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