• Preheat your oven to 180°C/350F°/Gas Mark 4

For the Upside Down Pineapple Top

• Gently drain the pineapple juice from the tin and reserve it for later.
• Lay out the pineapple rings and maraschino cherries on a clean teatowel or paper towel and pat dry
• Melt the vegan butter and pour into your 23cm/9" cake tin (if it's a springform tin, be sure to wrap with tin foil and place on a tray so it doesn't make a sticky mess)
• Spread the butter around, including up the sides, then add the brown sugar, spreading that around.
• Arrange the pineapple slices in a pretty pattern (you can do whole rings, or half rings) Make sure to push down on the pineapple rings firmly so they make contact with the tin. This ensures a lovely golden finish.
• Set aside and make your cake batter.

For the cake

• Measure out your flour into a large bowl.
• Add the salt and baking powder, mix and set aside.
• Cream together the butter and sugar. Either use a hand whisk, stand mixer or the attachement on your food processor
• Whisk together in a small bowl or mixing jug all the other ingredients, including the aquafaba.
• Bit by bit add the liquid and the butter mixture to the flour, beatuing it until you have a smooth batter.
• Pour the batter over the prepared pineapple rings, smooth out and bake for 45 minutes.
• Check to see how it is cooking at 30 mins,If the cake is looking like it might burn, but it isn't cooked all the way through, pop some aluminium foil over the top.
• The cake is cooked when a skewer or chopstick comes out clean.
• Leave to cool in it's tin for 20 minutes.
• Then run a butter knife around the tin, to loosen the edges. Put the plate or cake stand you wish to serve the cake on over the tin.
• Then FLIP carefully but quickly! Give the base a gentle tap and the cake should whoosh out cleanly, courtesy of all that butter we used to line it with!
• Leave to cool completely and serve as is, or with vegan whipped cream or icecream!