Prepare a 9-inch round baking dish or spring form pan by lining the bottom with parchment paper.
If using fresh pineapple, peel, core, and cut into ½ inch slices.
Arrange the pineapple slices on the bottom of the baking dish you are using.
Place the cherries around and in the center of the pineapple slices.
In a medium sized bowl, mix together the coconut flour, butter or coconut oil, eggs, honey or maple syrup, salt, and baking powder to form a thick dough. If necessary, thin with pineapple juice or coconut milk to get a spreadable consistency.
Spread the batter over the pineapple and cherries.
Bake in the preheated oven for 25-40 minutes until cooked through and no longer soft in the middle.
Loosen the edges of the cake and carefully flip over onto a plate or baking sheet.
Serve and enjoy!
Substitute an overripe banana and extra juice to thin in place of the honey or maple syrup if desired.
If you are using fresh cherries, you can cook some down with a little water and honey or maple syrup to make a cherry sauce.