1/3 c. packed brown sugar
2 tbsp. Karo light corn syrup
1 tbsp. lemon juice
7 canned pineapple rings, drained
7 maraschino cherries
1 c. Argo or Kingsford cornstarch
1 1/2 tsp. baking powder
1 c. sugar
2/3 c. skim milk
2 egg whites
1/3 c. Karo light corn syrup
1 tsp. vanilla

Spray 9 inch pan with cooking spray. Add brown sugar, corn syrup and lemon juice, stir to combine. Place in 350 degree oven for 3 minutes. Arrange pineapple rings and cherries in pan, set aside.

In large bowl, combine flour, cornstarch, baking powder. 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 at 350 degrees for 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. Serves 12.