Yield: 12 servings
Measure | Ingredient |
---|---|
\N \N | 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 \N | Egg whites |
⅓ cup | Karo light corn Syrup |
1 teaspoon | Vanilla |
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 ---