PINEAPPLE TOPPING:

Non-stick cooking spray
1/2 c. firmly packed brown sugar
2 tbsp. light corn syrup
1 tbsp. lemon juice
7 canned pineapple rings
7 maraschino cherries (optional)

Spray 9-inch pan with cooking spray. Stir together brown sugar, corn syrup and lemon juice. Pour into pan, place in 350°F oven for 3 minutes until sugar is melted.

Arrange pineapple on top. If using cherries, place one inside each pineapple ring.

CAKE BATTER:

1 c. all-purpose flour
1/4 c. cornstarch
1 1/2 tsp. baking powder
1/2 tsp. salt
1 c. sugar
2/3 c. skim or 1% milk
2 egg whites
1/3 c. corn syrup
1 tbsp. vanilla

In a bowl, put flour, cornstarch, baking powder and salt. In medium bowl, whisk together sugar and milk. Add egg whites, corn syrup, and vanilla. Stir well. Add flour mixture to liquid mixture. Stir until smooth. Pour over pineapple.

Bake in 350°F oven for 30 minutes. Immediately loosen edge of cake with spatula and invert onto serving plate. Wait 30 seconds and remove pan.