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 ---