Grease and flour eight nonstick popover or giant muffin cups or two 9 x 1-1/2- or 8 x 1-1/2-inch round pans. Line the large pans with waxed paper or parchment paper; set aside. Preheat oven to 350 degree F.

Prepare each muffin mix according to package directions except stir 1/2 can of the pineapple into the batter of each mix along with the milk and egg. Spoon a scant 1/2 cup batter into each popover or muffin cup* or spread batter into prepared 8- or 9-inch pans using 1 pan for each mix. Bake for 20 minutes for popover pans, giant muffin pans or 9-inch pans (20 to 22 for 8-inch pans) or until a toothpick inserted near the center comes out clean. Let cool in pans on a wire rack for 5 minutes for popover or muffin pans and 10 minutes for larger pans. Remove cakes from pans and remove paper. Cool thoroughly.

Meanwhile, heat brandy or rum over low heat until warm. Add dried fruit. Let stand 20 minutes; drain off excess liquid, if necessary. In a chilled, large mixing bowl beat whipping cream and brown sugar with chilled beaters of an electric mixer on medium speed until soft peaks form. Fold in fruit mixture and chocolate chunks. Cover and refrigerate until ready to use.

For individual cakes: If necessary, trim rounded tops so inverted cakes will be flat. Split cakes horizontally. Place one layer on a dessert plate. Top with some of the whipped cream mixture, the cake top and more whipped cream mixture. If desired, garnish with additional cherries and white chocolate chunks. For large cakes: Place one cake layer on a serving platter; spread top with half of the whipped cream mixture. Top with remaining cake and remaining whipped cream mixture. Serve within 30 minutes or, cover and chill for up to 8 hours. Top with additional fruit and chocolate, if desired. Makes 8 to 12 servings.

You have enough batter to make 8 individual cakes. If you don't have two popover or giant muffin pans, refrigerate remaining batter while first batch bakes. Cool pans; wash and prepare pans as above to bake the remaining two cakes.