The Kitchn: Retro pineapple upside-down cake is so easy
1 teaspoon baking powder
1/4 teaspoon salt
1 cup granulated sugar
8 tablespoons (1 stick) unsalted butter, at room temperature
2 large eggs
Arrange a rack in the middle of the oven and heat to 350 F. Coat a 9-inch round cake pan with cooking spray; set aside.
Melt the butter and sugar in a small frying pan over medium heat, stirring frequently. The mixture is done when the sugar is bubbly and slightly browner.
Pour the sugar mixture into a prepared cake pan, and spread into an even layer to cool slightly.
Remove the pineapple rings from the can and reserve 1/2 cup of the juice. Set a single ring in the center of the pan, then arrange 6 to 7 rings around the center ring. Place a maraschino cherry in the center of each ring and set the pan aside.
Whisk the flour, baking powder, and salt together in a medium bowl; set aside.
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