My grandmother, Martha, had a beautiful garden where she grew the most succulent oranges. Every summer, our family would visit her little countryside home, and she would always have a fresh cake waiting for us. I recall one visit where, after a hearty meal, she brought out this delightful, moist cake, infused with the zesty flavors of oranges from her garden and the tropical twist of pineapples. This Pineapple Orange Pound Cake is inspired by that very memory. Just last weekend, I made this cake for a neighborhood gathering, and it was an instant hit. So, today, I’m sharing my adapted version of Grandma Martha’s legendary recipe with you all.
For those of you who, like me, adore the combination of pineapple and orange, this cake promises a melt-in-mouth experience. The luscious glaze, made with real fruit, adds an extra layer of sweetness and tanginess, ensuring that every bite is better than the last.
How to Prepare Pineapple Orange Pound Cake Delight
Ingredients for Pineapple Orange Pound Cake Delight
- Cake
- 1 pack tropical pineapple-flavored cake mixture
- 1 pack (3.4 ounces) creamy vanilla pudding mix
- 4 fresh eggs
- 1 cup freshly squeezed orange juice
- 1/3 cup plant-based oil
- 1 tablespoon freshly grated orange zest
- 4 ounces tropical crushed pineapple (ensure to drain)
- Glaze
- 1 cup granulated sugar
- 1/4 cup fresh orange juice
- 4 ounces pulpy crushed pineapple (again, ensure it’s drained)
Directions for Pineapple Orange Pound Cake Delight
- Cake
- Set your oven’s temperature to 350F (175C).
- Lovingly grease and dust a 10-inch bundt pan.
- In a spacious mixing bowl, combine the cake mixture, pudding mix, eggs, orange juice, oil, and fresh orange zest.
- Whisk the mixture using an electric beater on medium speed for approximately 2 minutes.
- Gently fold in the drained pineapple bits until they’re evenly dispersed.
- Transfer the batter into the bundt pan you prepared earlier.
- Let it bake for about 50 to 60 minutes. You can check its readiness with a toothpick; if it comes out clean, your cake is ready.
- Allow the cake to cool within the pan for around 25 minutes before inverting it onto your chosen serving plate.
- Glaze
- In a cozy saucepan, combine sugar with orange juice. Let it simmer for about 3 minutes.
- Introduce the crushed pineapple into the mix, stirring well.
- Generously brush this fresh glaze over your cake while it’s still warm.
- Before serving, let the cake rest for around 10 minutes, allowing the flavors to meld beautifully.
- If there are any leftovers (which I highly doubt!), ensure you refrigerate them.
Can I use a different type of oil?
Yes, you can substitute the vegetable oil with other neutral-tasting oils like canola or sunflower oil. For a richer flavor, you can also use melted butter, but it might alter the cake’s texture slightly.
Is it possible to use fresh pineapple instead of canned?
Absolutely! If you have fresh pineapple on hand, feel free to use it. Just ensure you chop it finely and drain any excess juice to maintain the cake’s consistency.
How long can I store the leftover cake?
When refrigerated, the cake can stay fresh for up to 5 days. Ensure you keep it in an airtight container to retain its moisture and flavor.
Can I use lemon zest instead of orange?
Yes, lemon zest can be a great alternative if you’re looking for a different citrus twist. However, it will give a tangier note to your cake, so adjust according to your taste preference.
How do I ensure my cake is moist?
The key is not to overbake it. Keep an eye on the cake as it bakes and perform the toothpick test around the 50-minute mark. Also, the glaze, when applied while the cake is still warm, helps to lock in the moisture.
Can this cake be made vegan?
Yes! Substitute the eggs with flaxseed or chia seed “eggs” and ensure the cake mix and pudding mix are vegan-friendly. Opt for plant-based milk for the glaze if needed.
Pineapple Orange Pound Cake
Ingredients
Cake
- 1 box pineapple cake mix
- 1 box 3.4 ounce vanilla instant pudding
- 4 eggs
- 1 cup orange juice
- 1/3 cup vegetable oil
- 1 tablespoon grated orange peel
- 4 ounces crushed pineapple drained
Glaze
- 1 cup sugar
- 1/4 cup orange juice
- 4 ounces crushed pineapple drained
Instructions
Cake
- Preheat oven to 350F.
- Grease and flour a 10" bundt pan.
- Combine cake mix, pudding mix, eggs, orange juice, vegetable oil, and orange peel in a large mixing bowl.
- Beat at medium speed with electric mixer for 2 minutes.
- Fold in drained crushed pineapple until blended.
- Pour into prepared pan.
- Bake 50 to 60 minutes or until toothpick inserted in center comes out clean.
- Cool 25 minutes in pan.
- Invert onto serving plate.
Glaze
- Combine sugar and orange juice in a small saucepan.
- Simmer 3 minutes.
- Fold in drained crushed pineapple.
- Stir to blend.
- Brush warm glaze over cake.
- Let sit 10 minutes before serving.
- Refrigerate unused portions.
