Pineapple Orange Pound Cake
Brighten up your dessert table with this irresistibly moist and flavorful Pineapple Orange Pound Cake, a tropical twist on the classic treat! Bursting with sweet, tangy notes from crushed pineapple, freshly squeezed orange juice, and fragrant orange zest, this cake is perfectly balanced and decadently rich. Its tender crumb is achieved by creaming butter and sugar to perfection, while a light dusting of powdered sugar adds just the right touch of elegance. Ideal for brunches, afternoon tea, or a simple yet satisfying dessert, this cake bakes beautifully in a bundt pan, creating a stunning centerpiece that tastes as delightful as it looks. Ready in just 20 minutes of prep time, this crowd-pleaser is perfect for gatherings or simply celebrating the sunny flavors of citrus and pineapple any time of year!
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Recipe Information
Ingredients
- 1 cup Unsalted butter
- 2 cups Granulated sugar
- 4 pieces Large eggs
- 3 cups All-purpose flour
- 2 teaspoons Baking powder
- 0.5 teaspoons Salt
- 1 cup Crushed pineapple (drained)
- 0.5 cup Fresh orange juice
- 1 tablespoon Orange zest
- 1 teaspoon Vanilla extract
- 2 tablespoons Powdered sugar (for garnish)
Instructions
Preheat your oven to 325°F (165°C) and grease a 10-inch bundt or tube pan with butter, then dust with flour to prevent sticking.
In a large mixing bowl, cream the unsalted butter and granulated sugar together using a hand mixer or stand mixer until the mixture is light and fluffy, about 3-4 minutes.
Add the eggs one at a time, beating well after each addition to ensure the mixture is smooth and well combined.
In a separate bowl, whisk together the all-purpose flour, baking powder, and salt.
Gradually add the dry ingredients to the butter mixture, alternating with the orange juice, beginning and ending with the dry ingredients. Mix just until combined, being careful not to overmix.
Gently fold in the drained crushed pineapple, orange zest, and vanilla extract using a spatula.
Pour the batter evenly into the prepared bundt or tube pan and smooth the top with a spatula.
Bake in the preheated oven for 55-60 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Remove the cake from the oven and allow it to cool in the pan for 15 minutes. Then, carefully invert the cake onto a wire rack to cool completely.
Once the cake is cool, dust the top with powdered sugar for a finishing touch.
Slice and serve your Pineapple Orange Pound Cake with a cup of tea or coffee for a delightful treat!
Nutrition Facts
Calories |
4198 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 120.4 g | 154% | |
| Saturated Fat | 62.6 g | 313% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 992 mg | 331% | |
| Sodium | 2382 mg | 104% | |
| Total Carbohydrate | 745.4 g | 271% | |
| Dietary Fiber | 14.5 g | 52% | |
| Total Sugars | 454.8 g | ||
| Protein | 64.2 g | 128% | |
| Vitamin D | 4.0 mcg | 20% | |
| Calcium | 237 mg | 18% | |
| Iron | 21.6 mg | 120% | |
| Potassium | 1194 mg | 25% | |
*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.
