Combine flour, baking powder, baking soda and powdered sugar.
Sieve this mix couple of times.
Mix condensed milk oil and pineapple essence.
Mix in about 6 tbsp of the pineapple syrup from the can.
Gradually add the dry ingredients and form a smooth batter.
Grease a loose bottom tin.
Arrange Oreo biscuits.
On top of the biscuits arrange the pineapple slices and cherries.
Pour the batter on top and bake for 30 minutes or till a skewer comes out clean.
Slowly push the cake from the bottom and then remove the bottom plate from top.
Invert the cake, garnish with cherries and serve.