Heat oven to 180C/160C fan/gas 4.
Grease 2 x 20cm round cake tins and line
bases and sides with baking parchment.
Scatter the 2 tbsp caster sugar in the base
of one of the tins. Drain the pineapple
over a bowl to catch the juices. Measure
100ml of juice into a big mixing bowl. Pat
dry 3 pineapple rings with kitchen paper
and halve horizontally. Arrange in the
sugared tin, then add the glacé cherries.
Add the melted butter, sugar, flour,
baking powder, vanilla and eggs to the
pineapple juice, and beat with an electric
whisk until smooth. Divide the mixture
evenly between the tins – it should be
runny enough to pour over the pineapple
to cover. Bake for 30 mins or until a
skewer poked into the middle comes out
clean. Leave for 5 mins, then turn out the
cakes onto a wire rack (pineapple-side
up), peel off the parchment and cool.
Spread the jam over the cooled sponge
without the pineapple. Whisk the cream,
sugar and vanilla until thick, then spoon
over the jam. Gently sit the pineapple
sponge on top, and dust with a little icing
sugar. Best eaten within 48 hours.