Pineapple Cake(eggless)

Ingredients 1/2 tsp pineapple instead of vanilla essence 3-4 slices canned pineapple 8-10 canned or glanced cherries 3-4 tbsp. butter icing white 4 tbsp. butter icing yellow 2 tbsp. whipped cream 1 tbsp. powdered sugar

Method

Slice the cake horizontally into 2 halves. Keep on a mesh, soft part up. Sprinkle both the parts with the syrup from canned pineapple.

If you are using fresh pineapple, place the pineapple slices in 2 tbsp. water and 1 tbsp. sugar. Boil it covered for 5 mins. Cool. Use as for canned.

Chop pineapple into tiny pieces. Drain syrup. 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 tablespoon for decoration. Layer it over the lower half cake. Place other half on top spread the yellow icing all over top and sides. Smoother out with a knife dipped in hot water.

Decorate with white icing, cherries and saved pineapple bits. Chill for 1/2 hour before serving.