Orange Pineapple Cake
A delightful tropical cake with a perfect blend of orange and pineapple flavors, topped with creamy frosting.
Ingredients
Cake Ingredients
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened Use room temperature for better mixing.
- 3 large eggs
- 1 cup crushed pineapple, drained For extra moistness.
- 1 cup orange juice
- Zest of 1 orange Increase for stronger flavor.
- 1 teaspoon vanilla extract
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a medium bowl, mix the flour, baking powder, baking soda, and salt. Set aside.
- In a large mixing bowl, cream the softened butter and sugar together until light and fluffy.
- Add the eggs one at a time, mixing well after each addition.
- Stir in the orange juice, pineapple, orange zest, and vanilla extract until just combined.
- Gradually add the dry ingredients to the wet mixture, mixing until smooth.
- Divide the batter evenly between the prepared cake pans.
Baking
- Bake in the preheated oven for about 25-30 minutes, or until a toothpick inserted in the center comes out clean.
- Allow the cakes to cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
Serving
- Frost the cooled cakes with cream cheese frosting and garnish with orange zest or pineapple chunks.
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Notes
Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate for up to a week. For long-term storage, wrap slices in plastic and freeze for up to 3 months.