Categories: Desserts, Cakes, Prodigy, Dec. 
      Yield: 12 servings 
  
           Nonstick cooking spray 
    1/3 c  Brown sugar; packed 
      2 tb Light corn syrup (karo) 
      1 tb Lemon juice 
      7    Canned pineapple rings; drai 
      1 c  Flour 
    1/4 c  Cornstarch 
  1 1/2 ts Baking powder 
    1/2 ts Salt 
      1 c  Sugar 
    2/3 c  Skim milk 
      2    Egg whites 
    1/3 c  Light corn syrup (karo) 
      1 ts Vanilla 
  
  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. Each serving provides: 200 Calories, 
  : 
   
  D/L from Prodigy 12-14-94. Recipe collection of Sue 
  Smith. 1.80À