Fat-Free Pineapple Upside Down Cake Recipe

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Fat-Free Pineapple Upside Down Cake Ingredients

TOPPING

1 no stick vegetable spray
1/4 cup packed light brown sugar
2 tbsp brown sugar
2 tbsp karo light corn syrup
1 tbsp lemon juice
7 each canned pineapple rings, well draine, d
7 each maraschino cherries

CAKE

1 cup flour
1/4 cup argo corn starch
1 1/2 tsp baking powder
1/2 tsp salt
1 cup sugar
2/3 cup skin milk
2 egg whites
1/3 cup karo light corn syrup
1 tsp vanilla

A Recipe for
Fat-Free Pineapple Upside Down Cake

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This is a recipe for Fat-Free Pineapple Upside Down Cake from the recipe cookbook of Recipes-to-go (Dessert)

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Herb Tip
Using Parsley:
Only the leaves of the parsley plant are used to add a mild, fresh taste to most dishes. Both flat-leaf parsley (also called Italian Parsley) and curly-leaf varieties are available and are virtually interchangeable in dishes that call for parsley.

Fat-Free Pineapple Upside Down Cake

Work is the curse of the drinking class.
Oscar Wilde (1854-1900)

Fat-Free Pineapple Upside Down Cake Directions

Preheat oven to 350øF. 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.

Serves: 12

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Fat-Free Pineapple Upside Down Cake Recipe from the Recipes-To-go.com Dessert Recipe Cookbook

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