Preheat your oven to 350°F (175°C) and prepare a 9x13 inch baking dish by generously greasing and flouring it.

In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt until well combined.

In a separate bowl, combine the eggs with the vegetable oil, whole milk, and vanilla extract. Whisk until smooth.

Slowly pour the wet mixture into the dry ingredients, folding the batter until just combined.

Pour the batter into the prepared baking dish and bake for 30 to 35 minutes.

Once baked, remove the cake and allow it to cool completely in the pan on a wire rack for at least 1 hour.

In a pitcher, whisk together the evaporated milk, sweetened condensed milk, whole milk, and orange zest.

Poke holes all over the cooled cake, then pour the milk soak evenly over the surface.

Cover the cake with plastic wrap and refrigerate for at least 4 hours.

Whip the heavy cream with powdered sugar until stiff peaks form.

Spread whipped cream over the cake and top with crushed pineapple and maraschino cherries before serving.