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Cake: Grill pineapple rings 2 min., turning carefully after 1 min.
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Place 1 ring in each of 48 greased 6-oz.
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ramekins or extra-large muffin cups (or 12 ramekins for trial recipe).
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Place 1 cherry in center of each ring; set aside.
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Place eggs, cake mix, sour cream, oil and 1 qt.
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of the reserved pineapple juice (or 1 cup of the reserved pineapple juice for trial recipe) in large bowl of electric mixer fitted with paddle attachment.
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Beat 3 min.
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or until well blended.
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Pour about 1/2 cup batter into each ramekin.
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Crumb Crust: Combine wafer crumbs, sugar, coconut and walnuts in large bowl; mix well.
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Stir in melted butter until well blended.
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Sprinkle about 3 Tbsp.
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of the crumb mixture over each ramekin; lightly press crumbs into batter.
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Bake in 350F-standard oven for 30 to 35 min.
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or until wooden toothpick inserted in centers comes out clean.
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Cool 10 min.
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Invert onto cakes onto wire racks; remove ramekins.
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Cool completely.
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19
Lemon Creme Anglaise: Pour milk and lemon juice into large bowl.
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Add dry pudding mix; beat with wire whisk until well blended.
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For a thinner anglaise, add additional milk until desired consistency is reached.
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To serve, spoon about 2 Tbsp.
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anglaise onto serving plate.
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Drizzle with 1 Tbsp.
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caramel topping; top with 1 cake, pineapple-side up.
