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           No stick vegetable spray
    1/4 c  Packed light brown sugar

      2 tb Brown sugar

      2 tb Karo light corn syrup

      1 tb Lemon juice

      7 ea Canned pineapple rings,

           -well drained
      7 ea Maraschino cherries

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      1 c  Flour

    1/4 c  ARGO Corn Starch

  1 1/2 ts Baking powder

    1/2 ts Salt

      1 c  Sugar

    2/3 c  Skin milk

      2    Egg whites

    1/3 c  Karo light corn Syrup

      1 ts Vanilla

  Preheat oven to 350C8F.  Spray 9-inch round cake pan with cooking spray. Add
  brown sugar, corn syrup and lemon juice; stir to combine.  Place pan in
  oven for 3 minutes.  Remove.  Arrange pineapple rings and cherries in pan;
  set aside. In large bowl combine flour, corn starch, baking powder and
  salt.  In medium bowl with wire whisk or fork, stir sugar and milk, 1
  minute.  Add egg whites, corn syrup and vanilla; stir until blended.
  Gradually stir into flour mixture until smooth. Spoon batter over
  pineapple.  Bake 35-40 minutes or until toothpick inserted in center comes
  out clean. Immediately loosen cake from pan; invert onto serving plate.
  Makes 12 servings.