In a small bowl, beat together the flaxseed meal and water for 1 minute. Place in the refrigerator for at least 10 minutes.
Preheat the oven to 350 degrees F and lightly brush a 9 circular pie baking pan or dish with the melted vegan butter.
Sprinkle the brown sugar evenly over the prepared pan and lay the pineapple slices on top. There should be six in the outer circle and one in the middle. You can also cut the remaining slices in half and add them to the sides of the pie pan. Add the maraschino cherries in the holes of the pineapples (see photo for a visual).
In a large bowl, add the flour, sugar, baking powder, canola oil, vanilla extract, salt, plant-based milk, and flaxseed meal mixture, and whisk it together until it’s well-combined.
Pour the batter over the prepared pie pan and spread it evenly using a spatula.
Bake for 30 minutes. At the 30 minute mark, remove from the oven and loosely cover with tin foil. Bake for an additional 15 minutes.
Remove from the oven, uncover, and allow it to cool for 20 minutes. Gently flip the cake over and slide it out from the pan.
One thing you have to remember is that you MUST wait until the cake has completely cooled down before flipping it.
If you use a springform pan, it will be a lot easier to flip (but make sure you put a baking sheet underneath in case it leaks).
I suggest using vegan butter to prepare your baking dish instead of using parchment paper since it can interfere with your pineapple topping.