Pineapple upside-down cake is simple enough to be considered an everyday cake. We prefer to keep with the classic canned pineapple rings and maraschino cherries, as they give the cake its iconic look. Keep in mind that fresh pineapple and cherries produce considerably more juice while cooking and might not produce the same sticky-sweet topping that canned pineapple and maraschino cherries will.

Doing the Perfect Flip
Once your pineapple upside-down cake is baked and slightly cooled, you’ll need to flip the cake out onto a serving plate. First, pick a low plate or cake stand. Then run an off-set spatula or thin butter knife between the cake and the pan. Set the serving plate over the cake pan and flip the two together. Now let gravity slowly drop the pineapple cake out of pan — banging or thrusting the pan may break the cake, so have a little patience here! Finally, if any pineapples or cherries have slipped out of place, gently nudge them back where they belong.

How To Make Easy Pineapple Upside-Down Cake from Scratch

SERVES 8 to 10

INGREDIENTS
FOR THE TOPPING:
Cooking spray
4 tablespoons unsalted butter
1/2 cup packed light brown sugar
1 (8-ounce) can pineapple rings in pineapple juice
8 to 10 maraschino cherries
FOR THE CAKE:
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1 cup granulated sugar
8 tablespoons (1 stick) unsalted butter, at room temperature
2 large eggs

EQUIPMENT
Measuring cups and spoons
9-inch round cake pan
Small frying pan
Electric hand mixer
Large and medium mixing bowls
Spatula
Off-set spatula

INSTRUCTIONS