Pineapple Upside Down Cake

1/3c lightly packed brown sugar
2T corn syrup
1T lemon juice
7 canned pineapple rings, drained well
7 maraschino cherries, drained
1 1/4c cake & pastry flour
1/4c corn starch
1 3/4t baking powder
1/2t salt
1c sugar
2/3c skim milk
2 egg whites
1/3c corn syrup
1 1/2t vanilla

METHOD:

Spray a 9x2" round cake pan with cooking spray.  Combine brown
sugar, 2T corn syrup an lemon juice; spread evenly in pan. Arrange
pineapple and cherries in pan; set aside.

In large bowl; combine flour, corn starch, baking powder and salt. 
In small bowl whisk sugar and milk together until sugar is almost
dissolved.  Add egg whites, corn syrup and vanilla.  Mix well.  Add
to dry ingredients, whisking until smooth.  Pour evenly over
pineapple.  Bake at 350x 40 to 45 minutes or until toothpick comes
out clean.  Let stand 3 minutes then loosen edges and invert on
serving plate.  Remove pan.  Makes 12 servings.