Pineapple Orange Cream Cake
Elevate your dessert game with this irresistible Pineapple Orange Cream Cake, a tropical twist on classic layer cakes that's perfect for any occasion. This recipe combines the bright, zesty flavors of fresh orange juice and zest with the sweet, juicy goodness of crushed pineapple, creating a moist and flavorful cake that bursts with citrusy delight. Featuring a luscious whipped cream frosting lightly sweetened with powdered sugar and vanilla extract, it offers a creamy, cloud-like finish that balances the fruity richness. Garnished with fresh pineapple slices and mandarin orange segments for a vibrant presentation, this cake hits all the right notes for summer gatherings or refreshing sweet treats. With minimal prep time and straightforward steps, this crowd-pleaser is as easy to make as it is to savor—ideal for impressing your guests without breaking a sweat.
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 1.5 cups Granulated sugar
- 2.5 teaspoons Baking powder
- 0.5 teaspoons Salt
- 4 large Eggs
- 0.5 cups Vegetable oil
- 0.5 cups Fresh orange juice
- 2 teaspoons Orange zest
- 1 cup Crushed pineapple (drained)
- 2 teaspoons Vanilla extract
- 2 cups Heavy whipping cream
- 0.5 cups Powdered sugar
- 1 teaspoon Vanilla extract (for frosting)
- as needed Fresh pineapple slices (optional for garnish)
- as needed Mandarin orange segments (optional for garnish)
Instructions
Preheat your oven to 350°F (175°C) and prepare two 9-inch round cake pans by greasing them and lining with parchment paper.
In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt until well combined.
In another bowl, beat the eggs, vegetable oil, orange juice, orange zest, and vanilla extract until smooth.
Gradually add the wet ingredients into the dry ingredients, mixing until just combined. Avoid overmixing.
Fold the drained crushed pineapple into the batter gently until evenly distributed.
Divide the batter evenly between the prepared cake pans and smooth the tops with a spatula.
Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
Remove the cakes from the oven and allow them to cool completely in the pans before transferring them to a wire rack.
While the cakes are cooling, prepare the frosting by whipping the heavy whipping cream, powdered sugar, and vanilla extract together in a chilled bowl until stiff peaks form.
Once the cakes are completely cooled, place one cake layer on a serving plate and spread a generous layer of whipped cream frosting on top.
Place the second cake layer on top and spread the remaining frosting over the top and sides of the cake, smoothing it evenly.
Optional: Garnish the cake with fresh pineapple slices and mandarin orange segments for a decorative touch.
Chill the cake in the refrigerator for at least 1 hour before serving to allow the flavors to meld and the frosting to set.
Slice, serve, and enjoy this refreshing and creamy pineapple orange cream cake!
Nutrition Facts
Calories |
455 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 23.9 g | 31% | |
| Saturated Fat | 9.8 g | 49% | |
| Polyunsaturated Fat | 5.6 g | ||
| Cholesterol | 102 mg | 34% | |
| Sodium | 230 mg | 10% | |
| Total Carbohydrate | 52.1 g | 19% | |
| Dietary Fiber | 1.2 g | 4% | |
| Total Sugars | 35.0 g | ||
| Protein | 4.5 g | 9% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 20 mg | 2% | |
| Iron | 1.2 mg | 6% | |
| Potassium | 104 mg | 2% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
