Orange Pineapple Cake
This tender, moist Orange Pineapple Cake combines fresh citrus zest and sweet crushed pineapple for a tropical-inspired dessert that’s both refreshing and indulgent. Topped with creamy frosting, it’s sunshine in every bite.
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).