This is a great recipe as well as a great gift idea. I have cut nearly all of the fat out of the cake part. As for the topping, I am on the Julia Child side of the equation when it comes to real butter vs. substitutes: real is better.

Indulge just a little, ’tis the season.

Mini loaf pans generally come in packs of five disposable or reusable foils which measure 5 3/4″ x 3 1/4″ x 2″; this recipe will make about 10 mini cakes.

Topping

• 2 sticks of butter (1/2 pound), melted
• 2 No. 2- tall cans of sliced pineapple, juice reserved
• 3/4 cup of light brown sugar, packed
• 20 maraschino cherries

Cake

• 1 18.25 ounce package of yellow cake mix
• Reserved pineapple juice, plus enough water to equal 1 1/3 cup of liquid
• 4 egg whites
• 1/3 cup apple sauce. (Apple sauce is a cup for cup replacement for vegetable oil in almost any baking recipe and will not alter the flavor, even in brownies.)

Pre-heat oven to 350 degrees. In a large mixing bowl combine cake mix, reserved liquid, egg, and apple sauce. Beat on low speed of electric mixer until combined, and then continue on medium speed for 3 minutes. Set aside.

For ease of baking and transport to and from oven, arrange mini pans on a large baking sheet. Pour equal amounts of melted butter in each of the 10 foil mini pans. On top of melted butter, arrange 2 whole pineapple slices per pan. Place one maraschino cherry in the center of each pineapple slice, sprinkle brown sugar over fruit. Pour batter over all, to about halfway up sides of pan.

Bake in pre-heated oven for 20 minutes, or until knife inserted in center comes out clean. Allow cakes to cool completely. Remove from pans and flip so pineapple is on top. Wrap in colored cellophane and tie with a colorful bow.

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