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. Let cool.

Slowly push the cake from the bottom and then remove the bottom plate from top.

Invert the cake, garnish with cherries and serve.