Take a mixing bowl strain all dry ingredients and keep aside

Take another bowl add all wet ingredients and blend it with a hand blender or using whisk

Now slowly add dry ingredients and mix with whisk note.. You have to mix it very well no lumps should be form

Now add this batter to 8inch grease baking tin

Note.. Batter should be 1/2 of the tin because when we bake cake rise

Tap the tin 2-3times no air babools should remain

Pre heat oven on convention mode at 180' for 15min

After the oven is pre heat put the tin on wire rack bake for 35 - 45 min at 180' after 35 min cheek insert a tooth pick in the middle of the cake if the tooth pick comes out clear it means your cake is ready if not baked another 10min

After the cake is ready let it cool completely

Step 3....Take a bowl add water, sugar, pineapple essence, pineapple chunks boil till sugar completely dissolve keep a side let it cool down (seprate pineapple chunks)

Step 4...Take a bowl add chilled whipping cream beat with hand blender till stif peak forms add pineapple essence, icing sugar beat again for1 - min.. Now your frosting is ready

Cut cake in three layers.. Take first layer apply sugar syrup

Then add frosting spread equally now add some pineapple chunks. Again put second layer of cake do the same procedure..

Mix chocolate syrup In whipping cream and garnish cake as you wish

At the top of cake put some pineapple chunks and cherries your pineapple pastry is ready

Refrigerator for 2 hours and serve cool