Topping:
1/4 cup brown sugar
2 tablespoons light corn syrup
1 tablespoon lemon juice
7 maraschino cherries (optional)
1 can pineapple rings

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 light corn syrup
1 teaspoon vanilla

Directions:
Preheat your oven to 350-degrees. Spray a 9-inch 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 three minutes. Add the pineapple rings in the configuration of your choice 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. Bake 35 to 40 minutes. Loosen immediately and invert.

Recipe makes 12 servings Pineapple Upside Down Cake.

Tip: Use a nonstick pan to avoid sticking of batter.
200 calories, 0 grams fat.

See also:
Pineapple Salsa
Orange-Pineapple Smoothie
Low Calorie Peach Upside Down Cake

Back to Cake Recipe Collection