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Fat-free Pineapple Upside Down Cake
Author/Submitted by: Karo pamphlet,
Karen Mintzias
Servings: 12
Categories:
Cakes
/
Desserts
/
Low-Fat/Low-Cal
Ingredients:
Non-stick cooking spray 1/3
cup
Brown sugar,
packed
2
tablespoons
Light corn syrup,
Karo
1
tablespoon
Lemon juice 7
Pineapple rings in juice,
well-drained
1
cup
Flour 1/4
cup
Cornstarch 1 1/2
teaspoons
Baking powder 1/2
teaspoon
Salt 1
cup
Sugar 2/3
cup
Skim milk 2
Egg whites 1/3
cup
Light corn syrup,
Karo
1
teaspoon
Vanilla
Directions:
Spray 9-inch cake pan with cooking spray. Add brown sugar, corn syrup and lemon juice; stir to combine. Place in 350 F oven 3 minutes. Arrange pineapple rings and cherries in pan; set aside. In large bowl, combine flour, corn starch, baking powder and salt. In medium bowl, stir sugar and milk until sugar is almost dissolved. Add egg whites, corn syrup and vanilla; stir until blended. Gradually add to flour mixture, stirring until smooth. Pour into pan. Bake in 350 F oven 35 to 40 minutes or until toothpick inserted in center comes out clean. Immediately loosen edge of cake with spatula and invert onto serving plate. Remove pan.
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