1 (8 oz.) can crushed pineapple, drained with juice reserved
1/2 c. brown sugar
6 maraschino cherries
1 1/2 c. all-purpose flour
2 tbsp. baking powder
1/4 tsp. salt
1/2 c. Mott's natural applesauce
1 c. granulated sugar
3 egg whites

1. Preheat oven to 400 degrees. Spray an 8 x 8 inch square pan with cooking spray.

2. Drain crushed pineapple, reserving juice.

3. Sprinkle brown sugar onto bottom of pan. Top with an even layer of crushed pineapple. Slice cherries in half and arrange cut-side up in pan.

4. In a medium size bowl combine flour, baking powder and salt. Set aside.

5. In a large bowl mix Mott's natural applesauce, sugar, reserved pineapple juice and egg whites. Add flour mixture and mix just to blend.

6. Gently pour batter onto pineapple layer in pan. DO NOT MIX. Bake 30 to 40 minutes or until cake tester inserted in center comes out clean. Remove from oven and allow to cool 10 minutes. Invert cake onto serving dish and cool completely before serving. 8 servings.

Traditional Recipe: 320 calories, 5.08 grams fat. This Bake Lite Recipe: 280 calories, .28 grams fat.