Pineapple Upsidedown Cake

Ingredients

• Nonstick spray coating

• 1 Tbs. margarine

• ¼ cup packed brown sugar

• 2 Tbs. corn syrup

• 8 oz pineapple rings, drained and halved

• 4 maraschino cherries, halved

• 1 cup flour

• 1 tsp. baking powder

• 2 egg whites

• 1 egg

• ¾ cup sugar

• ½ cup skim milk

• 2 Tbs. butter

Preparation

Spray a 9x1½ inch round baking pan with nonstick coating.  Melt 1 Tbs. margarine in the pan by placing the pan with the margarine in a cold oven; heat oven to 350°F for about 5 minutes.  Remove pan form oven.  Stir in brown sugar and corn syrup.  Spread evenly in pan.  Arrange pineapple and cherries in the pan atop brown sugar mixture, set aside.  In a small bowl combine flour and baking powder.  In a medium mixing bowl beat egg whites and egg with an electric mixer on high speed for 4 minutes.  Gradually add the sugar, beating at medium speed for 4 to 5 minutes or till light and fluffy.  Add flour mixture, beat at low to medium speed just till combined.  In a small saucepan heat and stir milk and 2 Tbs. margarine till margarine melts; add to batter, beating till combined.  Pour batter into pan over pineapple slices.  Bake at 350°F for 30 to 35 minutes.  Cool the cake in the pan for 5 minutes.  Loosen sides and invert the cake onto a serving platter.  Serve warm.  Makes 8 servings at 232 calories per serving.