---------- Recipe via Meal-Master (tm) v8.00

Title: Fat Free Pineapple Upside Down Cake
Categories: Desserts, Cakes, Low-fat
Yield: 8 Servings

----------------------------------TOPPING----------------------------------
1/4 c Light brown sugar; packed
2 tb Light corn syrup
1 tb Lemon juice
7 Pineapple rings;
- well-drained
7 Maraschino cherries

------------------------------------CAKE------------------------------------
1 c Flour
1/4 c Corn starch
1 1/2 ts Baking powder
1/2 ts Salt
1 c Sugar
2/3 c Nonfat milk
2 Egg whites
1/3 c Light corn syrup
1 ts Vanilla

Topping:

Place brown sugar, corn syrup, and lemon juice in 9" round cake pan
that has been sprayed with nonfat cooking spray. Stir to combine.
Place pan in 350?F oven for 3 minutes. Remove. Arrange pineapple
rings and cherries in pan. Set aside.

Cake:

Combine flour, corn starch, baking powder, and salt in large bowl.

Combine sugar and milk in separate bowl, and with wire whisk or
fork mix together 1 minute. Add egg whites, corn syrup, and
vanilla, and stir until blended. Gradually stir into flour mixture
until smooth.

Spoon batter over pineapple. Bake at 350?F until wood pick
inserted in center comes out clean, 35 to 40 minutes. Immediately
loosen edges of cake from pan and invert onto serving platter.

Recipe FROM: St. Louis Post-Dispatch, Sep 30, 1996

Per serving: 275 cal, 276 mg sodium, 0 cholesterol, 0 fat,
67 g carbs; 3 g protein

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