Spread ¼ cup melted vegan butter in an 8-inch cake pan.
½ cup vegan butter
Sprinkle brown sugar over butter and stir to spread evenly. Add 8-10 cherries, spaced evenly.
⅓ cup light brown sugar, ¼ cup maraschino cherries
Spoon 1 cup drained crushed pineapple in between cherries and pat with the back of a spoon to distribute evenly. Set aside.
1⅓ cup crushed pineapple
In a large mixing bowl, whisk together granulated sugar, flour, baking powder, baking soda, and salt
¾ cup granulated sugar, 1½ cups all-purpose flour, 1½ tsp baking powder, ½ tsp baking soda, ½ tsp salt
Stir in remaining ¼ cup of melted vegan butter and vegetable oil, followed by remaining ⅓ cup of crushed pineapple, plant milk, lemon juice, vanilla, and pineapple juice, stirring just until combined after each addition.
⅔ cup vegetable oil, ½ cup vegan butter, 1⅓ cup crushed pineapple, ½ cup plant milk, 1 tbsp lemon juice, 1 tsp pure vanilla extract, ¼ cup pineapple juice
Pour batter over pineapple mixture in cake pan and bake for about 45-50 minutes or until a toothpick inserted into the center of the cake comes out clean.
Allow to cool in the pan for at least 10 minutes, then carefully invert onto a cake plate. If any of the pineapple sticks to the pan, just scrape it off and gently add to the top of the cake.
Storage: This vegan pineapple upside down cake should stay fresh up to three days in the fridge, in an airtight container.