Take sponge cake
in a tray. Remove the syrup from the pineapple tin.
Pour 2-3 tsp. Pineapple
syrup over the cake. After 10 minutes again pour 2-3 tsp. Syrup. Repeat till
the cake is wet.
Melt vanilla ice cream and
pour on the cake. Decorate with pineapple slices and cherry. This cake can be
kept in the refrigerator for 2-3 days.