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.
