———————————-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 ts 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.