Preheat oven to 375F. Lightly spraying 9x13 inch baking dish with nonfat
cooking spraying.

Compound 1 cup of brown sugar and corn syrup in baking dish and spread
evenly across freighter. Drain pineapple, reserving succus. Arrange pineapple
slices on top of sugar mixture and place cherry in center of each cut.

In a large roll, combine boodle, egg backup, vanilla, skim milk and 1/4
cup brown sugar and mix until blended tranquil. Add flour and baking powder
and mix good. Stir in 3/4 cup of reserved pineapple juice and mix swell.

Pour batter over pineapple slices and bake in preheated oven for 35
proceedings, until knife inserted in center comes out scavenge. Cool cake for 10
proceedings, invert onto serving record.

Serves 16, 184 calories per serving, Dietary Roughage 1 gram.

From Jyl Steinback's "Recipes for Fat Free Sustenance Desserts".