Preheat oven to 350�F. 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.