Pineapple Upside Down Cake

39 PDT

From: Heather Brown <heather

EECS.Berkeley.EDU>

Fat Free Pineapple Upside Down Cake (from the back of the

cornstarch box)

Topping: 1/4 cup brown sugar

2 tablespoons light Karo corn syrup

1 tablespoon lemon juice

7 pineapple rings (packed in juice)

7 maraschino cherries

Cake: 1 cup flour

1/4 cup corn starch

1 1/2 teaspoon baking powder

1/4 teaspoon salt

1 cup sugar

2/3 cup skim milk

2 egg whites

1/3 cup Karo light

1 teaspoon vanilla

350. Spray a

9 pan with non-stick

spray. Add the first three topping ingredients to the bottom

of the pan, stir and then put them in the heated oven for 3 minutes. Add the pineapple rings in the configuration of

your choice (I put one in the middle of each side of the pan,

one in the middle, and then cut the last two in half and put

them around the corners). Add cherries to the center of the

rings.

Combine first four cake ingredients and stir. In another bowl,

whisk together the sugar and milk for one minute, and then

blend in the other liquid ingredients. Stir in the dry ingredients.

Pour by spoonfuls into the pan on top of your fruit configuration.

35-40 minutes. Loosen immediately and invert.

12 servings.

200 calories,

0 grams fat. --

Notes: you need to add the cake batter very gingerly, since otherwise

the batter gets under the pineapple layer. I had this happen and half the cake stuck to the pan (should have used a non stick rather

than glass!). I covered the error with a thin layer of the fatfree

frosting I was using for the fatful cake (one of the frostings with

sugar, egg white, cream of tartar and a lot of beating).