Fat Free Pineapple Upside Down Cake
Ingredients
Topping
No stick vegetable spray
1/4 C. packed light brown sugar
2 Tbsp. brown sugar
2 Tbsp. light corn syrup
1 Tbsp. lemon juice
7 cans pineapple rings well drained
7 maraschino cherries
Cake
1 C. flour
1/4 C. corn starch
1 1/2 tsp. baking powder
1/2 tsp. salt
1 C. sugar
2/3 C. skin milk
2 egg whites
1/3 C. light corn syrup
1 tsp. vanilla
Cooking Instructions
Preheat oven to 350. 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 the flour, cornstarch, 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.
My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)