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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

    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

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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