Prep Time: 30 minutes

Number of Servings: 4

Ingredients:

• 1 large fresh Maui Gold® pineapple

• 2/3 cup butter

• 1 cup firmly packed light brown sugar

• 3/4 cup sugar

• 3 Tbsp butter (additional, separate from the 2/3 cup)

• 4 egg yolks

• 1/3 cup cake flour

• 1 Tbsp baking powder

• 1/2 cup whole milk

• 1 Tbsp vanilla extract

• Salt (a pinch, to taste)

Instructions:

Prepare four 8-ounce ramekins. Trim top and bottom of pineapple and remove skin. Slice into 4 thick rings, removing the core. Trim pineapple rings to fit ramekins. Set aside.

To make the caramel, melt butter in a saucepan over medium heat. Add brown sugar and stir until smooth. Remove from heat and set aside. Using a hand mixer, cream butter and sugar for 3 minutes. Add egg yolks and mix at medium speed for 1 minute. Sift cake flour, baking powder and salt together. Add flour mixture to butter-sugar-egg mixture and mix on low. Slowly add milk and vanilla. Mix for another 30 seconds.

Spread caramel evenly over the bottom of ramekins. Place pineapple rings on top of the caramel base. Pour cake batter over the pineapple ring, leaving a 1/4-inch space at the ramekin top.

Transfer ramekins on a baking sheet and bake at 300° for 35 minutes. Rotate ramekins and bake for another 10 minutes until the center is cooked. Remove from the oven and cool for 5 minutes. Carefully invert ramekins to release cake on serving plate.