Moist Orange Pineapple Bundt Cake with Zesty Glaze

This orange pineapple cake is the kind of dessert you make when you want something special with very little work. It’s a soft, tender bundt packed with crushed pineapple, fresh orange zest, and a bright citrus glaze that soaks right in.

No boxed mix, no fuss. One bowl, a handful of everyday ingredients, and a cake that stays moist for days.

Why This Cake Works

This cake gets its big, sunny flavor from two sources of orange: zest worked directly into the sugar and a pure juice glaze. The crushed pineapple adds loads of moisture without making the crumb heavy, so every slice stays soft long after baking.

The texture lands somewhere between a pound cake and a snack cake. Dense enough to hold a clean slice, but light enough that you’ll go back for seconds. That glaze soaks into the warm cake, leaving a sticky, sweet-tart crust that might be the best part.

Ingredients

• 1 cup (226g) unsalted butter, softened: take it out about an hour before you start
• 1 1/2 cups (300g) granulated sugar: the orange zest gets rubbed in here
• 2 tbsp orange zest (from about 2 large oranges): use a microplane for fine zest
• 4 large eggs, room temperature: cold eggs can make the batter curdle
• 1 tsp vanilla extract: rounds out the citrus
• 3 cups (375g) all-purpose flour: spooned and leveled, not scooped
• 1 tbsp baking powder: check the date if it has been in the pantry a while
• 1/2 tsp fine salt: just enough to lift the sweetness
• 1/2 cup (120ml) buttermilk, room temperature: or yogurt thinned with a little milk
• 8 oz canned crushed pineapple, drained: reserve 2 to 3 tbsp of the juice for the glaze
• For the glaze:
• 1 cup (120g) powdered sugar
• 2 to 3 tbsp fresh orange juice
• 1 tbsp reserved pineapple juice: adds a little extra fruity tang

A Few Simple Swaps

• Dairy-free: use a vegan butter stick and swap buttermilk for oat milk with 1 tsp lemon juice stirred in.
• Lemon instead of orange: lemon zest and juice work beautifully for a brighter, sharper cake.
• Extra crunch: fold 1/2 cup toasted chopped pecans or shredded coconut into the batter right before baking.
• No buttermilk: stir 1 1/2 tsp lemon juice or white vinegar into 1/2 cup whole milk and let it sit 5 minutes.

If you like this kind of sunny citrus cake, you’ll probably enjoy a classic lemon blueberry loaf too.

How to Make Orange Pineapple Bundt Cake

Step 1: Cream the Butter and Orange Sugar

Preheat the oven to 350°F (175°C) and grease a 10-cup bundt pan well, getting into all the crevices. In a large bowl, beat the 1 cup softened butter and 1 1/2 cups sugar together on medium speed until light and fluffy, about 3 full minutes. Then add the 2 tbsp orange zest and beat another 30 seconds so the zest releases its oils into the butter.

The mixture should look pale and almost fluffy, with flecks of orange zest throughout. Scrape the bowl once or twice so no pockets of butter hide at the bottom.

Step 2: Beat in the Eggs and Pineapple

Add the 4 eggs one at a time, beating well after each. Then beat in the 1 tsp vanilla. The batter may look a little separated at this point, that’s completely normal. With a spatula, gently fold in the drained crushed pineapple until it’s distributed evenly.

Don’t expect a smooth, uniform batter right now. It will be slightly curdled and speckled with fruit, and that’s exactly what leads to a moist, tender crumb later.

Step 3: Fold the Dry Ingredients Into the Batter

In a separate bowl, whisk together the 3 cups flour, 1 tbsp baking powder, and 1/2 tsp salt. Add the flour mixture to the butter mixture in three additions, alternating with the 1/2 cup buttermilk. Start and end with the flour. Fold by hand just until the last streak of flour disappears, about 10 to 15 strokes.

Stopping the moment the batter comes together is the single biggest thing you can do for a soft cake. Overmixed batter makes a tough, dense crumb.

Step 4: Bake Until Golden and Set

Scrape the batter into the prepared bundt pan and smooth the top. Bake on the center rack for 45 to 55 minutes. The cake is done when a toothpick inserted near the center comes out with a few moist crumbs, not wet batter. The top should feel springy to the touch and be deep golden brown.

Let the cake cool in the pan on a wire rack for exactly 10 minutes. Then turn it out onto the rack to cool slightly while you make the glaze.

Step 5: Glaze and Serve

Whisk together the 1 cup powdered sugar, 2 to 3 tbsp orange juice, and 1 tbsp reserved pineapple juice until smooth. It should be thick but pourable. Drizzle the glaze over the still-warm cake, letting it drip down the sides. Give it 5 minutes to set, then slice and serve.

The glaze soaks into the warm cake just enough to create a glossy, sticky top that contrasts with the soft crumb below.

Tips for a Perfect Bundt Cake

• Grease the pan with solid shortening or butter and dust with flour, or use a baking spray with flour. Every nook needs coverage or the cake will stick.
• Room temperature ingredients make a huge difference. Cold eggs or milk can cause the batter to seize up and bake unevenly.
• If the top browns too fast, tent the pan loosely with foil during the last 15 minutes.
• This cake tastes even better the next day. The orange and pineapple flavors deepen overnight, and the crumb stays moist.

Bake times shift with different pans.

Keeping the Cake Fresh

• Refrigerate: Wrap the cooled, unglazed cake tightly in plastic and refrigerate up to 5 days. Glaze just before serving so it stays glossy.
• Reheating: A single slice warmed in the microwave for 15 seconds tastes nearly fresh-baked.
• Freezing: Freeze the unglazed cake whole or sliced for up to 2 months. Thaw at room temperature and add the glaze.

What Goes Well With Orange Pineapple Cake

A dollop of lightly sweetened whipped cream balances the bright citrus with its creamy, mild flavor. Vanilla ice cream works too, the cold richness against the sticky glaze is a great contrast.

Frequently Asked Questions

Can I use fresh pineapple instead of canned?

Yes, but you’ll need to cook it down first. Fresh pineapple contains an enzyme that can break down the cake’s structure, so sautée it briefly to deactivate it.

My cake stuck to the pan. What went wrong?

Most likely the pan was not greased and floured well enough, or it sat in the pan too long after baking. Turn it out after 10 minutes while it’s still warm.

Can I make this cake gluten-free?

A good 1-to-1 gluten-free baking flour blend works well here. The pineapple keeps it moist, so the texture stays close to the original.

Why did my glaze turn translucent and soak in completely?

The cake was probably too hot when you glazed it. Let it cool until it’s just warm, about 15 minutes out of the pan, so the glaze sets with a little shine.

Orange Pineapple Bundt Cake Recipe

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Prep Time 20 minutes mins

Cook Time 50 minutes mins

Total Time 1 hour hr 10 minutes mins

Servings: 12 servings

Calories: 350

Ingredients Method Notes

Ingredients

  

• 1 cup unsalted butter, softened
• 1 1/2 cups granulated sugar
• 2 tbsp orange zest
• 4 large eggs, room temperature
• 1 tsp vanilla extract
• 3 cups all-purpose flour
• 1 tbsp baking powder
• 1/2 tsp fine salt
• 1/2 cup buttermilk, room temperature
• 8 oz canned crushed pineapple, drained (juice reserved)
• 1 cup powdered sugar
• 2 to 3 tbsp fresh orange juice
• 1 tbsp reserved pineapple juice

Method

 

1. Preheat oven to 350°F (175°C) and grease a 10-cup bundt pan. Beat butter, sugar, and orange zest until light and fluffy, about 3 minutes.
2. Beat in eggs one at a time, then vanilla. Fold in the drained crushed pineapple.
3. Whisk flour, baking powder, and salt. Fold into the butter mixture in three additions, alternating with buttermilk, just until combined.
4. Scrape batter into the pan and bake 45 to 55 minutes, until a toothpick comes out with moist crumbs. Cool in the pan 10 minutes, then invert onto a rack.
5. Whisk powdered sugar, orange juice, and pineapple juice. Drizzle over the warm cake. Let set 5 minutes and serve.

Notes

Drain the pineapple well, pressing out the juice, so the batter isn’t too wet. If you want a thicker glaze, use less juice. The cake is even better the next day after the flavors meld.