This is one of my favorite desserts because it is so flavorful, yet has no refined sugar. I have been known to take a vegan or gluten free cake mix, substitute the milk for coconut milk and vegan egg for regular eggs and have had great results too when short on time. But if refined sugar is an issue it is worth making this lovely cake from scratch.
2 cups all purpose flour
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp sea salt
3/4 cup coconut sugar (gives a dark, heavier density and flavor to the cake. Unrefined natural sugar can be used for a more traditional textured white cake)
1 cup canned coconut milk
1/3 cup of vegetable oil
1 tsp vanilla extract
1 vegan egg
1/4 cup vegan butter melted
1/2 cup of brown sugar
12 rings of pineapple packed in water
1 jar bing cherries (canned)
Melt the vegan butter in a 9' round pan and sprinkle the surface with brown sugar. Lay the pineapple rings across the surface with a cherry in the center of each ring and in any spaces between. Mix the dry ingredients then add the coconut milk, vanilla and oil. Mix gently until combined.
Pour the batter over the pineapple set up.
Bake at 350 for 20 minutes. Let cool, then use a knife around the edges to loosen and flip the cake upside down on a platter to serve.