1-First step: Get the pan and oven ready Heat your oven to 350°F. Take a 9-inch round cake pan and place it on a baking sheet if you want extra support. This is a smart move for anyone who worries about spills. Grease the pan lightly if needed, especially around the sides, so the cake releases more easily after baking.

2-Second step: Make the brown sugar topping Place the 1 stick butter in the cake pan and let it melt in the oven for a few minutes, or melt it first and pour it in. Sprinkle 1 cup brown sugar evenly over the melted butter. This creates the sticky base that turns into the caramel-like topping when the cake is flipped.

3-Third step: Arrange the pineapple slices Open the can of pineapple slices and drain them well. Place the slices on top of the butter and brown sugar mixture in a single layer. Fit them closely together so the whole cake has good fruit coverage. If you want the classic look, add a maraschino cherry in the center of each pineapple ring or tuck them into open spaces.

4-Fourth step: Mix the cake batter Prepare the 1 box yellow cake mix or pineapple cake mix according to the package directions. Usually, that means adding eggs, water, and oil, but follow the box you have on hand. Stir just until combined. Do not overmix, or the cake can turn dense instead of soft and fluffy.

5-Fifth step: Pour and spread the batter Carefully pour the batter over the pineapple layer. Spread it gently with a spatula so it covers the fruit all the way to the edges. Try not to disturb the fruit layout underneath. A smooth batter layer helps the cake bake evenly and keeps the topping pretty.

6-Sixth step: Bake until golden Bake the cake at 350°F for about 35 to 45 minutes. Start checking at 35 minutes. The top should be golden, and a toothpick inserted into the center should come out clean or with a few moist crumbs. If you use fresh pineapple instead of canned, it may need a few more minutes.

7-Seventh step: Cool before flipping Let the cake cool in the pan for 10 to 15 minutes. This is an important step. If you flip it too soon, the topping may slide. If you wait too long, it can stick to the pan. A short cooling time gives you the best chance at a clean release.

8-Final step: Flip and serve Run a thin knife around the edge of the pan. Place a serving plate over the cake pan, then carefully flip it in one smooth motion. Lift the pan away slowly and admire that glossy pineapple topping. Serve the cake warm or at room temperature. It is lovely on its own, but a scoop of vanilla ice cream makes it extra cozy.