In a baking dish, slightly grease it and arrange the pineapple slices (cored) as the base. Make sure to cover the entire base of the pan with the slices.

In a non stick pan, melt the butter (for the pineapple layer), and once slightly melted, tip the sugar and bring flame to low. Sprinkle a few drops of water to prevent the sugar from burning and tip this sauce over the pineapple slices (in the dish) the moment it gets glossy (about 2-3 mins).. Dont turn your attention away, the sugar burns really fast).

Tap the pan once or twice to see that the sugar syrup has coated the base of the pan. Set aside

Preheat oven to 175 C / 350 F

In a bowl, Sieve together both the flours, baking soda, baking powder and salt twice over

In another bowl, mix together condensed milk, olive oil, butter and essence (if using)

Add 1/4 cup of the sieved flour mixture and 1/4 cup Aerated water. Whisk well (or if using an electric beater, whisk till the aerated water is absorbed).

Repeat this process till the flour mixture and soda water get exhausted.

Pour immediately over the pineapples.

Bake for 35-40 mins till done (Mine was done at 33rd min itself).

Once done, wait for 3-4 mins and invert onto a serving plate (Don't wait for too long as the syrup hardens and it would make it hard for the cake to be inverted without breaking)

Serve warm or at room temperature as it is. Or to make it even richer, serve it with whipped cream or Vanilla Ice Cream