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Yield: 32 Portions

Ingredietns for the sugar topping:
1 lb. Dark Brown Sugar
8 oz. Butter (unsalted)
32 d ea. Pineapple slices ¼” thick (rind cut off, ring molded to fit the ramekin & cored)

For the cake:
510 g. AP Flour
6 g. Baking Powder
4 g. Kosher Salt
700 g. Granulated Sugar
1 lb. Butter (unsalted)
8 ea. Whole XL Eggs
6 g. Vanilla Extract
14 oz. Sour Cream
Left over pineapple pieces left over from trimming each pineapple slice. Pulsed in a robo coupe (food processor) to small 1/8” pcs.

Directions:
1. Pre-heat oven to 325 degrees. Spray all ramekins with non-stick spray covering all of the inside to prevent sticking. Place ramekins on a large sheet tray & set aside.
2. Using the induction burner melt the Dark Brown Sugar with the 8 Oz, of Butter. Cook until the sugar is completely melted & no longer grainy, it will be the consistency of caramel.
3. Add a tablespoon of the caramel to the bottom of each ramekin, making sure the bottom is completely covered this will help the pineapple to become caramelized.
4. Place one piece of pineapple in the bottom of each ramekin, pressing down on the caramel to set in place.
5. To make the cake, mix all dry ingredients in a bowl until well combined.
6. In a stand up mixer with the paddle attachment, beat the sugar & butter together till creamy & light in color. Add eggs one at a time until incorporated. Then add the vanilla extract.
7. Once all the liquid ingredients are combined, slowly incorporate the dry ingredients to the liquid ingredients, intermittently while adding the sour cream in small increments, until all dry ingredients & sour cream have been added & are well combined.
8. Lastly add the chopped left over pineapple pieces to the batter & mix completely.
9. Scoop the cake batter into the ramekins until full to the top.
10. Bake at 325 till a tooth pick inserted into the middle comes out clean & the top is slightly browned. This should take around 15 min.
11. Set aside to cool & use as needed.

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