Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1         tablespoon  margarine
     1/4           cup  brown sugar -- packed
  2        tablespoons  corn syrup
  8             ounces  pineapple rings in juice
                        --drained -- halved
  4                     maraschino cherries -- halved
  1                cup  all-purpose flour
  1           teaspoon  baking powder
  2                     egg whites
  1                     egg
     3/4           cup  granulated sugar
     1/2           cup  skim milk
  2        tablespoons  margarine
  1               inch  round c ke pan with nonstick
                        -- coating. melt 1
                        margarine in the pan by placing the pan
                        -- in the
                        minutes -- whi le it preheats
                        -- to 350 degrees.
                        pan from the oven. stir in the brown
                        -- sugar and
                        spread ev nly in the pan. arrange the
                        and cherries in the pan atop the brown
                        -- sugar
                        et aside.

Preparation:

In a small bowl, combine the flour and baking powder. In a medium mixing bowl, beat the egg whites and egg with an electric mixer on high speed for 4 minutes. Gradually add the sugar, beating until light and fluffy. Add the flour mixture and beat until just combined. In a small saucepan, heat and stir the milk and 2 tablespoons margarine until the margarine melts. Add to the batter, beating until combined. Pour over the pineapple. Bake for 30 to 35 minutes, or until the cake tests done. Cool in the pan for about 5 minutes. Loosen the sides and invert the cake onto a serving plate. Serve warm.

Nutritional Information:

380 Calories (kcal); 5g Total Fat; (12% calories from fat); 4g Protein; 82g Carbohydrate; 24mg Cholesterol; 209mg Sodium