Ingredients Jump to Instructions ↓

  1. 1 tablespoon margarine

  2. 1/4 cup brown sugar -- packed

  3. 2 tablespoons corn syrup

  4. 8 ounces pineapple rings in juice --drained -- halved

  5. 4 maraschino cherries -- halved

  6. 1 cup all-purpose flour

  7. 1 teaspoon baking powder

  8. 2 egg whites

  9. 1 egg

  10. 3/4 cup granulated sugar

  11. 1/2 cup skim milk

  12. 2 tablespoons margarine

  13. 1 inch round c ke pan with nonstick -- coating. melt

  14. 1 margarine in the pan by placing the pan -- in the minutes -- whi le it preheats -- to

  15. 350 degrees. pan from the oven. stir in the brown -- sugar and spread ev nly in the pan. arrange the and cherries in the pan atop the brown -- sugar et aside.

Instructions Jump to Ingredients ↑

  1. Preparation : In a small bowl, combine the flour and baking powder. In a medium mixing bowl, beat the egg whites and egg with an electric mixer on high speed for 4 minutes. Gradually add the sugar, beating until light and fluffy. Add the flour mixture and beat until just combined. In a small saucepan, heat and stir the milk and 2 tablespoons margarine until the margarine melts. Add to the batter, beating until combined. Pour over the pineapple. Bake for 30 to 35 minutes, or until the cake tests done. Cool in the pan for about 5 minutes. Loosen the sides and invert the cake onto a serving plate. Serve warm.


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