If using fresh pineapple, in a large bowl mash the pineapple pieces and about 2-4 tablespoons of sugar lightly with a potato masher. The amount of sugar will depend upon how sweet the pineapple is. Set it aside for 30-60 minutes. Omit this step if using canned pineapple in its own juice. Just drain the pineapple chunks and reserve the juice.

Mix together the ingredients listed in Part 1 in a medium bowl and set aside.

Sift together the Part 2 ingredients except the pineapple in another bowl.

In a large bowl cream together the butter and sugar until light and creamy. If the butter is not soft enough the creamed mixture will resemble coarse crumbs. By adding some of the wet ingredients and then creaming it, should solve the problem.

Add the wet ingredients in 3 portions beating after each addition. The mixture will look curdled, but that should not be a problem. It will be fine once we add the flour mixture.

Add the dry mix and combine well. Fold in the ½ cup pineapple chunks.

Spread the batter in the prepared pan.

Bake for about 21-23 minutes or until a toothpick inserted in the middle of the cake comes out clean. Mine was done in 21 minutes.

Transfer the pan to cooling racks. Since we have lined the pan with parchment paper, the cake should come off the pan within 15 minutes. Let it cool completely before frosting.

Keep the bowl (which you are going to use to prepare the frosting) and the electric beaters in the freezer for at least 15-30 minutes.

Place the cream, sugar and pineapple extract in the bowl and whip until stiff peak forms. I first started with 2 cups of cream and ¼ cup of granulated white sugar. Add additional confectioner's sugar one tablespoon at a time if you prefer more sweetness.

Use the reserved pineapple juice to brush the cake/s, so that the cake will absorb it and be moist for days. Do not fear of too much syrup on the cakes. The cake will keep absorbing it. Before brushing it with syrup, try to dust off the crumbs from the leveled side of the cake using a dry pastry brush. Now pour the syrup directly over the cakes or use a pastry brush to dip the syrup and brush it on the cake. Leave the cakes to soak the syrup for at least 15 minutes. Soaking it for more time is fine too.

Place one slice/cake on a serving platter or cake stand. The neat and flat side should be on the bottom and the syrup brushed side should be on the top. Spread the pineapple and cherry chunks on the cake and cover it with half of the frosting.

Place the other cake on top of the filling. The syrup side should be facing down and the smooth side should be on top for this one. Cover it with the rest of the whipped cream and garnish it with pineapple pieces and whole cherries or as you please.