• Preheat the oven to 350F.

Pineapple Topping:

• Dry Fruits. Line a tray with paper towels, then place pineapple and cherries on top. Pat fruit dry with paper towels. It works best to keep pineapple and cherries separate so that the cherries don't die the pineapple red.
  10 ounces canned pineapple slices in 100% juice, 12-20 maraschino cherries
• Butter: Pour melted butter into an 8" cake pan—brush butter up the sides.  
  1/4 cup melted butter
• Brown sugar: Add brown sugar to the pan and use the brush to mix and spread out evenly.  
  1/3 cup brown sugar
• Arrange Pineapple: You can place a half ring in the center (as in the photos) or a full ring (as in the video.) Half rings will allow the pineapple to all sit on the top. A full circle in the center will mean the rest of your pineapple hangs over the side. I like this look. Either way will work!
  10 ounces canned pineapple slices in 100% juice
• Add cherries as desired.
  12-20 maraschino cherries

Cake Batter:

• Flour Mixture: Whisk oat flour, baking powder, baking soda, and salt in a medium bowl. 
  1.25 cups oat flour, 1 tsp baking powder, 1/4 tsp baking soda, 1/4 tsp sea salt
• Milk Mixture: Whisk milk, yogurt, pineapple juice, and vanilla in a 2nd small or medium bowl.  
  1/4 cup unsweetened vanilla almond milk, 1/3 cup 100% pineapple juice, 1/4 cup plain yogurt, 1 tsp vanilla
• Cream butter and sugar: In a LARGE bowl, beat the butter and sugar for 2 minutes on medium-high speed (hand-held mixer) until fluffy. 
  1/2 cup brown sugar or coconut sugar, 1/4 cup softened butter
• Eggs. Add eggs and beat for one additional minute.  
  2 large eggs
• Add flour Mixture then milk mixture, alternating: Add 1/2 of the flour mixture, beat with an electric mixture until combined. Add 1/2 of the mixture and beat with an electric mixer till combined. Add the remaining flour mixture, and beat with an electric mixture until combined. Add remaining milk mixture and beat with an electric mixer till combined.  
• Fill pan—spread batter over pineapple layer, smooth, and level the surface.  
• Bake: Bake for 30 minutes. Remove cake from the oven, loosely cover with foil, then bake for a further 15 minutes until a toothpick inserted into the center comes out clean.  

Turning out the cake:

• Cool for 20-30 minutes. Remove the cake from the oven and leave it inside the pan to cool for at least 20 minutes.  
• Flip: Run a thin rubber spatula or knife around the inner edge of the cake pan. Put a plate or serving platter over the cake, then flip.  
• Cool completely before serving.