Have you ever made a pineapple upside-down cake and had all the goodies stick to the bottom of the pan? I have. I hold my breath as I invert the pan and then sigh with either frustration or relief as I unveil the cake. Granted, prying the caramelized fruit from the pan and carefully putting it back on the cake easily remedies it, but there is a touch of disappointment nonetheless. Here is a simple and elegant solution — bake the cakes in jars and leave them rightside-up.
And if you really want to serve them upside-down, just flip the jar over onto the plate.