Preheat oven to 350F. Spray two 6" cake pans with baking spray, or butter and flour well. Set aside.

First, make the caramel topping. In a small saucepan, combine the vegan butter, brown sugar, and pineapple juice. Heat over medium until the butter and sugar have melted, and mixture is boiling. Cook for1-2 minutes, whisking often, until thickened and caramelized.

Divide the caramel sauce between your two prepared cake pans. Top with your pineapple slices - I used a whole slice in the center of the pan, with 4 halves around it. I then used small pieces to fill the gaps. I added a maraschino cherry in the center, and half of a cherry in the middle of each half slice of pineapple. You can make whatever design you like. Set these aside for now.

Next, make the cake batter. In a small bowl, whisk together the ground flaxseed with the water and set aside to thicken.

In the bowl of a stand mixer, combine the flour, baking powder, baking soda, salt, and sugar.

Add in the butter, and beat on low until it's incorporated and has a sandy texture.

In a small bowl, whisk together the vegetable oil, flaxseed mixture, yogurt, and vanilla extracts, and add them to the dry ingredients. Mix until combined.

Next, pour in the crushed pineapple and beat on medium-low until smooth and creamy.

Divide batter evenly among the two prepared pans.

Bake for 40-45 minutes, until a toothpick inserted in the center comes out with just a few crumbs. Set aside to cool. If you have time, I recommend wrapping them in plastic wrap and chilling them in the fridge for a few hours.

When ready to assemble, make your frosting. With a stand mixer fitted with the paddle attachment, beat together the vegan butter and shortening until creamy.

Add in the vanilla extract, then mix in the powdered sugar as needed to create a frosting, and add a pinch of salt. Add nondairy milk as needed if the frosting is too thick and lumpy.

When the cakes are completely cooled off, cut off the tops as needed to make them flat and level. Invert one cake on your cake plate or stand (so the pineapple is facing up). Decorate with the frosting as desired - I piped small dollops using a large round frosting tip. Top with the second cake, and only frost around the edge so the pineapple is visible. Top your dollops of frosting with maraschino cherries. Serve immediately, or store in fridge until it's time to serve.