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Orange Pineapple Cake Recipe

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4 from 13 reviews

This vibrant Orange Pineapple Cake combines tangy citrus and tropical pineapple flavors with a moist, tender crumb. Made with self-rising flour, crushed pineapple, orange juice, and coconut oil, it’s a delightful vegan-friendly dessert perfect for any occasion. Topped with a creamy dairy-free butter frosting flavored with pineapple juice and decorated with glacé cherries, pineapple slices, and fresh orange quarters, this cake is both visually appealing and a refreshing seasonal treat.

Ingredients

Dry Ingredients

  • 2 cups Self-Rising Flour
  • 2/3 cup Unrefined Cane Sugar
  • 1/2 cup Desiccated Coconut (unsweetened)

Wet Ingredients

  • 1 can Crushed Pineapple (8 oz, drained)
  • 1/3 cup Melted Coconut Oil
  • 3/4 cup Orange Juice
  • 2 teaspoons Vanilla Extract (or 1 teaspoon rum extract)

Frosting Ingredients

  • 1/2 cup Softened Vegan Butter (unsalted)
  • 1 1/2 cups Powdered Sugar
  • 1-2 tablespoons Pineapple Juice (or almond milk or orange juice, to thin frosting)
  • 2 tablespoons Crushed Pineapple (optional, drained)

Decorations

  • 12 Glacé Cherries
  • 12 Pineapple Slices
  • 12 Fresh Orange Quarters

Instructions

  1. Preheat and prepare pan: Preheat the oven to 350°F (180°C). Line a 9-inch square cake pan with parchment paper, then lightly oil the sides and bottom to prevent sticking. Set aside.
  2. Mix dry ingredients: In a large mixing bowl, whisk together the self-rising flour and unrefined cane sugar until evenly combined.
  3. Add wet ingredients: Fold the crushed pineapple (drained), melted coconut oil, orange juice, vanilla extract, and desiccated coconut into the dry ingredients with a spatula. Stir gently to incorporate without overmixing.
  4. Pour batter: Transfer the batter into the prepared cake pan, smoothing the top evenly.
  5. Bake the cake: Bake at 350°F (180°C) for 35-40 minutes. Check doneness by inserting a toothpick into the center — if it comes out clean, the cake is ready. If not, continue baking in 10-minute increments until firm and set.
  6. Cool the cake: Remove the cake from the oven and allow it to cool completely on a cooling rack for about 1 hour before frosting.
  7. Prepare frosting: Place the softened vegan butter in a stand mixer bowl or large glass bowl. Beat with a paddle attachment or electric beater for 1-2 minutes until smooth and creamy.
  8. Add powdered sugar: Gradually add the powdered sugar, starting on low speed, then increase to medium speed until fully incorporated. Scrape down the bowl as needed.
  9. Thin frosting: If frosting is too thick or dry, add 1-2 tablespoons pineapple juice, almond milk, or orange juice to reach desired spreadable consistency.
  10. Optional pineapple addition: Whisk in drained crushed pineapple if desired for extra flavor. Adjust powdered sugar accordingly if frosting becomes too thin.
  11. Frost the cake: Spread the frosting evenly on top of the cooled cake.
  12. Decorate: Decorate the frosted cake with glacé cherries, pineapple slices, and fresh orange quarters evenly across the top.

Notes

  • Use self-rising flour to avoid adding baking powder or baking soda separately.
  • Drain crushed pineapple well to prevent excess moisture in the batter.
  • Unrefined cane sugar adds a slight caramel flavor but can be replaced with regular granulated sugar.
  • Coconut oil must be melted but not hot when mixing to avoid cooking the eggs (if non-vegan) or solidifying fats.
  • Use fresh orange juice for best flavor; bottled juice can be used in a pinch.
  • Desiccated coconut adds texture but can be omitted for a smoother crumb.
  • For frosting thinning, start with 1 tablespoon juice, add more only if needed to avoid runny consistency.
  • This cake is naturally vegan and dairy-free.
  • Store leftovers covered at room temperature for up to 2 days or refrigerate for up to 5 days.

Find it online: https://marthatasty.com/orange-pineapple-cake-recipe/