Fat-free Pineapple Upside Down Cake

Description
From Prodigy 12-14-9, Recipe collection of Sue Smith

Ingredients

 * non-stick cooking spray
 * ⅓ cup brown sugar, packed
 * 2 tbsp light corn syrup (Karo)
 * 1 tbsp lemon juice
 * 7 canned pineapple rings, drained
 * 1 cup flour
 * ¼ cup cornstarch
 * 1½ tsp baking powder
 * ½ tsp salt
 * 1 cup sugar
 * ⅔ cup skim milk
 * 2 egg whites
 * ⅓ cup light corn syrup (Karo)
 * 1 tsp vanilla

Directions

 * 1) Spray 9-inch cake pan with cooking spray.
 * 2) Add brown sugar, corn syrup and lemon juice; stir to combine.
 * 3) Place in 350°F oven 3 minutes.
 * 4) Arrange pineapple rings and cherries in pan; set aside.
 * 5) In large bowl, combine flour, corn starch, baking powder and salt.
 * 6) In medium bowl, stir sugar and milk until sugar is almost dissolved.
 * 7) Add egg whites, corn syrup and vanilla; stir until blended.
 * 8) Gradually add to flour mixture, stirring until smooth.
 * 9) Pour into pan.
 * 10) Bake in 350°F oven 35 to 40 minutes or until toothpick inserted in center comes out clean.
 * 11) Immediately loosen edge of cake with spatula and invert onto serving plate.
 * 12) Remove pan.

Nutritional information
Each serving provides: 200 calories