Ingredients

• 1 eggless pineapple sponge cake.
• 3-4 slices canned pineapple (or fresh).
• 8-10 - canned or glaced cherries.
• 3-4 tbsp - white butter icing white.
• 4 tbsp -butter icing yellow.
• 2 tbsp - whipped cream.
• 1 tbsp - powdered sugar.

How to Make Simple Pineapple Cake

• Slice the cake horizontally into 2 halves. Keep on a mesh, soft part up.
• Sprinkle both the parts with the syrup from canned pineapple (about 1 tbsp each half).
• If you are using fresh pineapple, place the pineapple slices in 2 tbsp water and 1 tbsp sugar.
• Boil it covered for 5 minutes. Cool.
• Chop pineapple into tiny pieces. Drain syrup. Use as for canned.
• Whip the sugar and cream over a tray of ice cubes, till it forms soft peaks. Do not over beat.
• Fold in pineapple. Save a tbsp for decoration.
• Layer it over the lower half cake. Place other half on top and spread the yellow icing all over top and sides.
• Smoothen out with a knife dipped in hot water.
• Decorate with white icing, cherries and saved pineapple bits.
• Chill for 1/2 hour before serving.