Fat-free pineapple upside down cake

12 servings

Ingredients

Quantity Ingredient
No stick vegetable spray
¼ cup Packed light brown sugar
2 tablespoons Brown sugar
2 tablespoons Karo light corn syrup
1 cup Flour
¼ cup ARGO Corn Starch
1½ teaspoon Baking powder
½ teaspoon Salt
1 cup Sugar
1 tablespoon Lemon juice
7 eaches Canned pineapple rings, well drained
7 eaches Maraschino cherries
⅔ cup Skin milk
2 Egg whites
⅓ cup Karo light corn Syrup
1 teaspoon Vanilla

Directions

TOPPING

CAKE

Preheat oven to 350øF. Spray 9-inch round cake pan with cooking spray. Add brown sugar, corn syrup and lemon juice; stir to combine.

Place pan in oven for 3 minutes. Remove. Arrange pineapple rings and cherries in pan; set aside. In large bowl combine flour, corn starch, baking powder and salt. In medium bowl with wire whisk or fork, stir sugar and milk, 1 minute.

Add egg whites, corn syrup and vanilla; stir until blended.

Gradually stir into flour mixture until smooth. Spoon batter over pineapple. Bake 35-40 minutes or until toothpick inserted in center comes out clean. Immediately loosen cake from pan; invert onto serving plate. Makes 12 servings. ú (This message contains two Meal-Master formatted recipes.) Unexpected end of recipe Converted by MMCONV vers. 1⅖ ---

Related recipes