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Orange Pineapple Cake

Orange Pineapple Bundt Cake Recipe

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Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
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.