Golden pineapple rings and glossy maraschino cherries caramelize right in the pan, creating that glassy, amber topping everyone fights over before you even flip the cake. The batter comes together with pantry basics like flour, cane sugar, and a splash of vanilla, brightened with reserved pineapple juice and a touch of apple cider vinegar for lift and tang. Plant-based milk and neutral oil keep the crumb soft and moist, so the cake bakes up tender with deep golden edges that pull cleanly from the pan. That dramatic flip at the end reveals a sticky, caramelized top with the fruit locked perfectly in place — no fussy technique required. It's a showstopper dessert that happens to be a great fit for an egg free table, whether you're serving it warm with a fork straight from the pan or slicing it up for guests.
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Preheat the oven to 350°F (175°C). Grease the sides of a 9-inch round cake pan.
Pour the melted vegan butter into the bottom of the prepared pan and tilt to coat evenly. Sprinkle the brown sugar in an even layer over the butter.
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