Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Cakes Desserts
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
-----TOPPING-----
No stick vegetable spray
1/4 c Packed light brown sugar
2 tb Brown sugar
2 tb Karo light corn syrup
1 tb Lemon juice
7 ea Canned pineapple rings,
-well drained
7 ea Maraschino cherries
-----CAKE-----
1 c Flour
1/4 c ARGO Corn Starch
1 1/2 ts Baking powder
1/2 ts Salt
1 c Sugar
2/3 c Skin milk
2 Egg whites
1/3 c Karo light corn Syrup
1 t Vanilla
Preheat oven to 350°F. 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.
