First, preheat oven to 350 degrees Fahrenheit. Generously spray a 9 inch cake pan with nonstick spray.

Make the topping. Combine melted butter and coconut sugar. Pour down into bottom of greased cake pan.

Gently pat dry pineapple slices and cherries to remove excess moisture. Place 6 pineapple rings in cake pan. Slice 4 pineapple rings in half and place along the edges of the cake pan. See above for pictures.

Place Maraschino cherries in the holes and gaps of the pineapple rings.

Place cake pan in fridge. Then, make the cake batter.

In a large mixing bowl, combine Vegan milk, pineapple juice, vanilla, avocado oil and apple cider vinegar. Stir to combine.

Then, add in flour, granulated sugar and baking soda. Stir to combine. Batter should resemble normal cake batter.

Remove cake pan from fridge. Pour cake batter down on top of pineapples and cherries. Smooth out with a spatula.

Bake for 25 minutes. Then place a piece of tin foil over cake. Bake for another 30 to 35 minutes or until toothpick inserted comes out clean.

Remove from oven. Allow cake to cool for 20 minutes before inverting.

To invert cake, first run a butter knife along the edges of the cake pan to loosen cake. Place a large plate or cake stand upside down on top of cake pan. Very carefully hold both cake pan and plate in place and turn over.

Allow the cake pan to remain on top of the cake for 2 minutes. This allows the juices to flow down into the cake. Finally, very carefully remove cake pan. Voila!