If somebody wants to cut sugar, do so in the sauce. I never use more than half the sugar that the sauce part calls for. I also make 2X sauce that these recipes give, so that the leftovers really are saucy on the bottom. I am also a 50+ year fan of pudding cake. First thing I learned to bake. You can add any chopped fruit to bottom of pan before batter goes in. And if anybody wants to make the batter ahead, put batter into pan and pan in fridge overnight. Try to have the sauce warm or room temperature (mix but do not refrigerate). Otherwise baking the whole thing from refrigerated takes very much longer.

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