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It is hard to overstate how simple yet stunning pineapple upside-down cake is. This cake has retro charm, but it's a classic whose appeal hasn't waned since it first appeared on the home baking scene. It starts with a rich butter cake that, once removed from the pan, reveals a design of caramelized pineapple rings studded with maraschino cherries. Each bite is little treasure chest of flavor: tender cake, mingled with the sweet and slightly tangy notes of pineapple and cherry.

The thing about pineapple cake that makes it so beloved is that it is dead simple to make at home. The fruit for pineapple upside-down cake is canned, meaning you never have to worry about it being in season, and you don't need to know any special baking techniques to make this cake successfully at home. We're also putting some pineapple in the batter by using the pineapple juice in the cake batter! Because, hello, the juice around those pineapple rings is sweet and full of flavor, so why waste it? You'll need a cup to blend into the batter, which will leave you with just a few ounces for a cocktail or smoothie.

Key steps for pineapple upside-down cake

--Cook and cool the brown sugar topping before making the cake batter. Butter and light brown sugar make up the glaze that bakes at the bottom of this cake. It holds the pineapple and maraschino cherries in place once the cake has cooled. Do this step first before arranging the pineapple and cherries on top of the glaze.

--Dollop, don't pour the batter. The batter for this cake is quite thick! Avoid knocking the pineapple and topping around by scooping the batter into big dollops on top of the fruit and then gently spreading it out with a spatula.

--Cool the cake slightly before removing from the pan. The hardest part of making pineapple upside-down cake is the maneuver which turns the bottom of the cake pan into the top of the cake. Cooling the baked cake slightly before flipping it allows the topping to cool and stick to the cake before turning out.

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.

Pineapple Upside-Down Cake

Serves 8 to 10

Makes 1 (9-inch) cake

For the topping:

Cooking spray

4 tablespoons unsalted butter

1/2 cup packed light brown sugar

1 (8-ounce) can pineapple rings

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

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.

Place the sugar and butter in a large mixing bowl. Using an electric hand mixer, beat on medium speed until lightened and creamy, about 5 minutes. Add the eggs and beat until smooth, about 1 minute more.

Add the flour mixture and pineapple juice in alternating batches. With the hand mixer on low speed, add the flour mixture in three batches, alternating with the reserved 1/2 cup pineapple juice, in this order: Add 1/3 of the flour mixture and mix until incorporated, about 30 seconds. Add 1/2 of the pineapple juice, mixing until smooth, about 30 seconds. Add another 1/2 of the remaining flour and mix again for about 30 seconds, followed by the remaining pineapple juice and 30 seconds of mixing. Finally, add the remaining flour mixture and mix until completely smooth, about 1 minute total.

Spread the batter over the fruit. The batter will be thick, so use a large spoon to dollop large spoonfuls of the batter evenly over the fruit in the pan. Smooth the batter with an offset spatula, then tap the cake pan lightly on the counter to settle the batter.

Bake the cake until dark golden-brown and a cake tester comes out clean, about 45 minutes.

Remove the warm cake from the oven to a cooling rack and cool for 10 minutes. Invert a plate over the cake pan and, using kitchen towels or oven mitts to grasp onto both the plate and the cake pan, flip both the pan and the plate over so the pan now sits on top of the plate. Slowly lift the cake pan away. Serve the cake warm or cool before serving and storing.

Recipe notes: Leftovers can be stored in an airtight container at room temperature for up to three days.

(Meghan Splawn is associate food editor for TheKitchn.com, a nationally known blog for people who love food and home cooking. Submit any comments or questions to editorial@thekitchn.com.)