Fat-Free Pineapple Upside Down Cake

Course : Cakes
Serves: 8
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Ingredients:

1 spray no-stick cooking spray
1/3 cup brown sugar -- packed
2 tablespoons light corn syrup
1 tablespoon lemon juice
7 medium pineapple rings in juice -- canned - well-drained
1 cup flour
1/4 cup cornstarch
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1 cup sugar
2/3 cup skim milk
2 large egg whites
1/3 cup light corn syrup
1 teaspoon vanilla
 

Preparation / Directions:

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

 

Nutritional Information:

390 Calories (kcal); trace Total Fat; (0% calories from fat); 4g Protein; 97g Carbohydrate; trace Cholesterol; 277mg Sodium


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