Vegan Pineapple Upside Down Cake

Ingredients
For the Topping
¼ cup vegan butter, melted
¼ cup organic brown sugar
7 canned pineapple rings (a 20 ounce can should give you enough)
13 maraschino cherries, stems removed
For the Cake
1 ¾ cup all-purpose flour
1 teaspoon baking powder
¼ teaspoon baking soda
½ teaspoon salt
⅔ cup unflavored non-dairy milk
¼ cup pineapple juice (reserved from the can)
1 teaspoon vanilla extract
¾ cup vegan butter, room temperature
¾ cup organic sugar
Instructions
Preheat the oven to 350°F.
To make the topping, first pour the melted vegan butter into the bottom of a 9-inch round cake pan (see Note). Roll the pan gently to coat the sides with the butter.
Sprinkle the brown sugar in the the pan, then arrange the pineapple slices and cherries in the bottom of the pan, placing a cherry in the center of each pineapple ring and between the pineapple rings around the perimeter of the pan.
Place the cake pan in the fridge to chill while you make the batter.
In a large mixing bowl, whisk together the flour, baking powder, baking soda, and salt.
In a small container such as a liquid measuring cup, stir together the milk, pineapple juice, and vanilla.
In another large mixing bowl, beat the vegan butter and sugar together at high speed using an electric mixer. Beat the mixture until creamy, about 1 minute.
Begin beating the flour mixture into the butter mixture, a bit at a time, using the mixer at low speed.
Once all of the flour mixture has been added, begin slowly adding the milk mixture, again beating everything at low speed until fully mixed.
Remove the cake pan from the refrigerator and pour the batter over the pineapple topping.
Bake the cake for about 40 minutes, or until a toothpick inserted into the center comes out clean.
Place the cake on a cooling rack and let it cool in the pan for 20 to 30 minutes.
Gently run a knife around the edges of the cake to loosen it from the pan, then invert the cake onto a plate. Slice and serve