1. Preheat oven to 425°F (220°C). Core apples using The Corer™. Slice apples into rings using Simple Slicer on #3 setting. Combine apples, half of the brown sugar, butter and cinnamon in large Bamboo Fiber Bowl; toss to coat. Place apples in Small Ridged Baker; cover with Parchment Paper. Microwave on HIGH 3–5 minutes or until apples are soft. Meanwhile, spray six Mini Pie Pans with nonstick cooking spray. Sprinkle remaining brown sugar over bottoms of pie pans. Place pie pans onto Medium Sheet Pan.
2. Carefully drain apple liquid into (1-cup/250-mL) Easy Read Measuring Cup to measure 1/4 cup (50 mL). (Discard any remaining liquid.) Place one apple slice onto bottom of each pie pan using Sauté Tongs. Place one cherry into center of each apple slice. Finely chop remaining apples using Food Chopper.
3. Combine apple liquid, chopped apples, cake mix, egg and sour cream in Classic Batter Bowl; mix well. Pour batter evenly into pie pans. Bake 13–15 minutes or until wooden pick inserted into centers comes out clean.
4. Remove pan from oven to Stackable Cooling Rack. Using Chef's Tongs, carefully invert pie pans onto serving plates; remove pie pans. Sprinkle cakes with powdered sugar, if desired.

Yield: 6 servings

Nutrients per serving: (1 cake): Calories 410,Total Fat 14 g, Saturated Fat 7 g, Cholesterol 55 mg, Sodium 380 mg, Carbohydrate 69 g, Fiber 2 g, Protein 3 g