Get ready to experience a dessert that's not just a cake, but a culinary adventure that transforms the classic pineapple upside-down cake into an irresistible masterpiece! This Pineapple Upside Down Ramon Cake is more than just a sweet treat - it's a journey of caramelized flavors, golden-brown perfection, and a showstopping presentation that will have your guests begging for the recipe. Whether you're a baking novice or a seasoned pro, this incredibly easy and delectable dessert will become your new go-to crowd-pleaser that looks like it came straight from a professional bakery!
Prep Time: 15 mins
Cook Time: 35 mins
Total Time: 50 mins
Cuisine: American
Serves: 1 cake
Ingredients
- 1 can pineapple slices
- 1/2 cup brown sugar, packed
- 1/4 cup unsalted butter
- 1 box yellow cake mix
- 3 large eggs
- 1 cup water
- 1/2 teaspoon vanilla extract
Instructions
- Preheat your oven to 350°F (175°C). This will ensure that your cake bakes evenly.
- Prepare a 9-inch round cake pan by greasing it lightly with butter or non-stick spray. This will help the cake release easily after baking.
- In a small saucepan, melt the 1/4 cup of unsalted butter over low heat. Once melted, remove from heat and stir in the 1/2 cup of packed brown sugar until well combined.
- Pour the butter and brown sugar mixture into the bottom of the prepared cake pan, spreading it evenly across the base.
- Arrange the pineapple slices on top of the butter and sugar mixture in the cake pan. You can place a maraschino cherry in the center of each pineapple slice for added color and flavor, if desired.
- In a large mixing bowl, combine the yellow cake mix, 3 large eggs, 1 cup of water, and 1/2 teaspoon of vanilla extract. Use an electric mixer on medium speed to blend the ingredients until the batter is smooth and well combined, about 2 minutes.
- Carefully pour the cake batter over the arranged pineapple slices in the cake pan, making sure to cover them evenly.
- Bake the cake in the preheated oven for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean. The top should be golden brown and spring back when lightly touched.
- Once baked, remove the cake from the oven and let it cool in the pan for about 10 minutes. This will help it set and make it easier to invert.
- After cooling, carefully run a knife around the edges of the cake to loosen it from the pan. Place a serving plate on top of the cake pan and quickly invert it, allowing the cake to fall onto the plate. Gently lift the cake pan off to reveal the pineapple topping.
- Let the cake cool for a few more minutes before slicing and serving. Enjoy your delicious Pineapple Upside Down Ramon Cake!
Tips
- Temperature Matters: Make sure all ingredients are at room temperature for a smoother, more consistent batter.
- Pan Preparation is Key: Grease your pan thoroughly to ensure the cake releases perfectly without sticking.
- Arrange Pineapples Artfully: Take your time placing pineapple slices for a beautiful, Instagram-worthy presentation.
- Don't Overmix: When combining cake mix ingredients, mix just until smooth to keep the cake tender.
- Check Doneness Carefully: Use the toothpick test to ensure the cake is fully baked - it should come out clean.
- Cooling is Crucial: Allow the cake to cool slightly before inverting to help it hold its shape.
- Serve Warm: This cake is most delicious when served slightly warm, allowing the caramelized sugar to remain gooey and delicious.
Nutrition Facts
Calories: 350kcal
Carbohydrates: 55g
Protein: 4g
Fat: 14g
Saturated Fat: 6g
Cholesterol: 85mg
