• Preheat the oven to 350°F (180°C).

Bottom Layer

• In a small bowl beat/press with a fork or silicone spatula the softened vegan butter and brown sugar to form a creamy paste.
• Use a silicone spatula or pastry brush to spread the soft butter mixture all over the bottom and sides of a non-stick 9-inch springform pan. It must be generously coated at the bottom to form a thick caramel.
• Pat dry the canned pineapple ring with absorbent paper, then arrange the pineapple ring all over the bottom of the cake pan. If they are too large, break them into pieces to fill the gaps.
• Place a glace cherry in the middle of each ring or gap. Set the pan aside in the fridge while making the cake batter.

Cake

• In a mixing bowl, whisk flour, sugar, and baking soda.
• Fold in pineapple juice, melted vegan butter, almond milk, and vanilla extract. Stir with a silicone spatula until the batter is smooth.
• Pour the batter over the prepared pan with pineapple at the bottom.
• Bake in the center rack of the oven for 30-45 minutes, and foil the pan if it browns too fast to your liking. Check the baking time every 5 minutes after 30 minutes by inserting a pick in the center of the cake. If it comes out clean or with a little crumb on it the cake is ready to come out of the oven.
• Cool for 10 minutes in its cake pan then flip it over a wire rack to fully cool down at room temperature.
• Serve plain or with vegan vanilla ice cream.

Storage

• Store leftover in an airtight cake box in the fridge for up to 3 days or freeze for later and thaw in the fridge.