Preheat the oven to 350°F. Pour the melted butter into your chosen pan. Pour the maple syrup evenly over the butter.

Blot any excess liquid off the pineapple slices. Arrange the cherries and pineapple over the butter mixture. Place the topping in the fridge to solidify while you make the cake batter.

In a large mixing bowl, whisk the flour, baking powder, baking soda, and salt until well combined. Set aside.

Using a hand-held mixer or your stand mixer’s paddle attachment, whip the butter until light and fluffy. Add the Christmas Cookie Blend and cream together. Scrape down the sides as needed. Turn the mixer to high speed, beat in the egg whites, then the sour cream and vanilla. Pour the dry ingredients into the wet, alternating with coconut milk until the mixture is just combined. Do not overmix. The batter will be slightly thick.

Remove the topping from the fridge and spread the cake batter evenly over the top.

Bake uncovered for 23 minutes, then remove from the oven and place parchment paper over and underneath the dish or set a baking pan over the top. Bake for 20-25 more minutes, or until a toothpick inserted in the center comes out clean.

Remove the cake from the oven and let it cool on a wire rack for 20 minutes. Invert on a serving tray or, invert onto sprayed parchment paper (longer than your baking pan) so the cake is right side up. Wash and re-spray your baking pan, then transfer the cake into the pan, continuing with the pineapples facing up. Carefully slide the parchment paper out of the baking pan. Allow to cool completely before serving. Leftovers will stay good for 3-7 days in the refrigerator or 3 months in the freezer.