Fat Free Pineapple Upside Down Cake (from the back of the
 cornstarch box)
 
 Topping: 1/4 cup brown sugar
          2 tablespoons light Karo corn syrup
          1 tablespoon lemon juice
          7 pineapple rings (packed in juice)
          7 maraschino cherries (optional)
 Cake:    1 cup flour
          1/4 cup corn starch
          1 1/2 teaspoon baking powder
          1/4 teaspoon salt
          1 cup sugar
          2/3 cup skim milk
          2 egg whites
          1/3 cup Karo light
          1 teaspoon vanilla
 
 Preheat your oven to 350.  Spray a 9″ pan with non-stick
 spray.  Add the first three topping ingredients to the bottom
 of the pan, stir and then put them in the heated oven for
 3 minutes.  Add the pineapple rings in the configuration of
 your choice (I put one in the middle of each side of the pan,
 one in the middle, and then cut the last two in half and put
 them around the corners).  Add cherries to the center of the
 rings.
 
 Combine first four cake ingredients and stir.  In another bowl,
 whisk together the sugar and milk for one minute, and then
 blend in the other liquid ingredients.  Stir in the dry ingredients.
 Pour by spoonfuls into the pan on top of your fruit configuration.
 Bake 35-40 minutes.  Loosen immediately and invert.  12 servings.
 200 calories, 0 grams fat.
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 Notes:  you need to add the cake batter very gingerly, since otherwise
 the batter gets under the pineapple layer.  I had this happen and
 half the cake stuck to the pan (should have used a non stick rather
 than glass!).  I covered the error with a thin layer of the fatfree
 frosting I was using for the fatful cake (one of the frostings with
 sugar, egg white, cream of tartar and a lot of beating).

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