Imagine cutting into a cake that literally tastes like sunshine—bright citrus notes dancing with tropical sweetness in every forkful. That’s exactly what this Orange Pineapple Cake delivers! This isn’t just another dessert; it’s that perfect balance of tangy and sweet that somehow manages to be both nostalgic and exciting at the same time.
Whether you’re looking for something special for a summer gathering or just need a slice of brightness on a gloomy day, this cake is about to become your new go-to recipe.
Why This Recipe is Awesome
What makes this Orange Pineapple Cake truly special is its incredible moisture and flavor complexity that belies its simple preparation. The combination of fresh orange zest with sweet pineapple creates a tropical flavor profile that’s sophisticated yet universally appealing. Unlike many fruit-flavored cakes that rely on artificial extracts, this recipe harnesses real fruit for authentic taste and a tender crumb that stays moist for days.
It’s also incredibly versatile—dress it up with a cream cheese frosting for special occasions or enjoy it unadorned with afternoon tea. This cake effortlessly bridges the gap between everyday treat and celebration centerpiece.
Equipment needed: 9×13 baking pan, mixing bowls, electric mixer, zester, measuring cups, measuring spoons
Orange Pineapple Cake
Ingredients
For the Cake
- 2 cups all-purpose flour
- 1¾ cups granulated sugar
- 2 teaspoons baking soda
- ½ teaspoon salt
- 2 large eggs room temperature
- 1 can 20 oz crushed pineapple with juice (don’t drain!)
- 2 tablespoons fresh orange zest from about 2 medium oranges
- ⅓ cup fresh orange juice
- 1 teaspoon vanilla extract
For the Cream Cheese Frosting
- 8 oz cream cheese softened
- ½ cup unsalted butter softened
- 3½ cups powdered sugar
- 1 tablespoon fresh orange juice
- 1 teaspoon orange zest
- 1 teaspoon vanilla extract
- Pinch of salt
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking pan, then line with parchment paper for easy removal.
- In a large bowl, whisk together the flour, sugar, baking soda, and salt until well combined. This ensures even distribution of leavening agents.
- Add the eggs, crushed pineapple with juice, orange zest, orange juice, and vanilla to the dry ingredients. Mix with an electric mixer on medium speed for about 2 minutes until the batter is smooth and well-combined.
- Pour the batter into your prepared pan and smooth the top with a spatula. The batter will be somewhat thick but still pourable.
- Bake for 45-50 minutes or until a toothpick inserted into the center comes out clean and the top is golden brown. The cake should spring back lightly when touched.
- Allow the cake to cool completely in the pan on a wire rack before frosting, at least 1 hour. Patience here prevents a melted frosting disaster!
- For the frosting, beat the cream cheese and butter together in a large bowl until smooth and fluffy, about 3 minutes on medium-high speed.
- Gradually add the powdered sugar one cup at a time, beating well after each addition until the frosting is smooth.
- Mix in the orange juice, zest, vanilla, and salt until just combined. Taste and adjust flavors if needed.
- Spread the frosting evenly over the cooled cake and garnish with additional orange zest or thin orange slices if desired.
Notes
- For even more tropical flavor, substitute coconut oil for the butter in the frosting.
- The cake actually tastes better on day two, as the flavors have time to meld, making it perfect for make-ahead occasions.
- Store covered at room temperature for up to 2 days, or refrigerate for up to 5 days.
- For a lighter version, skip the frosting and dust with powdered sugar instead.
- Fresh orange juice makes a significant difference in flavor compared to bottled juice.
- To make cupcakes, bake at the same temperature for 18-22 minutes (yields about 24).
Calories & Nutritional Info
- Calories: Approximately 385 calories per slice (with frosting)
- Carbohydrates: 65g per slice
- Fat: 12g per slice
- Protein: 4g per slice
- Contains: Dairy, eggs, gluten
- Not suitable for: Vegan or gluten-free diets without modifications
Common Mistakes to Avoid
- Draining the pineapple – The juice is essential for moisture and flavor! Keep all that goodness in the batter.
- Overmixing the batter – This develops gluten and can make your cake tough instead of tender. Mix just until ingredients are combined.
- Frosting while warm – Patience is key! A warm cake will cause your frosting to melt and slide right off.
- Skipping the parchment paper – This cake is moist and can stick to the pan without proper lining.
- Using cold dairy ingredients – Room temperature eggs, butter, and cream cheese blend much more smoothly and create a better texture.
Alternatives & Substitutions
- Gluten-free option: Substitute a 1-to-1 gluten-free flour blend for all-purpose flour.
- Reduced sugar version: Decrease sugar to 1¼ cups in the cake and use 2½ cups powdered sugar in the frosting.
- Dairy-free frosting: Use dairy-free cream cheese and vegan butter substitutes.
- No pineapple variation: Substitute 1 cup applesauce plus ½ cup orange juice (though the flavor profile will change significantly).
- Add-ins: Fold in ½ cup toasted coconut flakes or chopped pecans to the batter for added texture.
- Citrus alternatives: Substitute lemon or lime zest and juice for a different citrus profile.
FAQs
Can I make this cake ahead of time?
Absolutely! This Orange Pineapple Cake actually improves with a day of rest as the flavors meld together. You can bake it up to 2 days in advance, store unfrosted at room temperature (covered), and frost the day of serving. It’s one of those rare cakes that gets more moist and flavorful with time.
Can I use canned mandarin oranges instead of fresh orange juice and zest?
While you could use drained, chopped mandarin oranges in place of some of the pineapple, you’ll still want fresh orange zest for that intense citrus flavor. The oils in the zest provide an aromatic quality that canned products simply can’t match. If you must substitute, add ½ teaspoon orange extract to compensate.
Why is my cake too dense?
Dense texture usually comes from overmixing the batter or using cold ingredients. Make sure your eggs are at room temperature and mix just until ingredients are combined. Also check that your baking soda is fresh—it should fizz vigorously when added to vinegar in a test.
Can this recipe be made into a layer cake?
Yes! Divide the batter between two 9-inch round cake pans and reduce the baking time to about 25-30 minutes. Once cooled, spread frosting between layers and over the top and sides. You might want to make an extra half batch of frosting for ample coverage.
How do I know when the cake is done baking?
The cake is done when a toothpick inserted in the center comes out clean or with a few moist crumbs (not wet batter). The top should be golden brown, and the cake should spring back when lightly touched. Due to the moisture from the pineapple, this cake might take a bit longer than other cakes of similar size.
Final Thoughts
This Orange Pineapple Cake is more than just a dessert—it’s a little moment of joy that brightens any day. The beauty of this recipe lies in its simplicity and the way it transforms basic ingredients into something truly special. So go ahead, bring a taste of tropical sunshine to your table and watch how quickly it disappears. Happy baking!
