Orange Pineapple Cake


  It was a beautiful day here in Northeast Indiana.  I love days like this.  Blue skies, sunshine and temps in the upper 70’s.  Practically perfect in every way.  Speaking of practically perfect, say hello to this beautiful cake.

Three lonely oranges were sitting on the counter, staring at me.  All I could think of was cake.  Orange cake is heavenly but the pineapple in the fridge wanted in on the action.  How can you argue with pineapple?  So orange pineapple cake it would be.  How about a little splash of Parrot Bay pineapple rum?  Perfect combination I would say.  And I’m sure you’ll say so too when you try it.  Put on your apron and let’s make cake.

Orange Pineapple Cake

2-1/4 cups all purpose flour
2-1/2 tsp. baking powder
1 tsp. salt
1/3 cup unsalted butter, at room temperature
1/3 cup vegetable shortening
2 tsp. grated orange zest
1 1/2 cups sugar
3 large eggs, at room temperature
3/4 cup fresh orange juice (from about 3 oranges)                                                                                                                         1/4 cup pineapple rum                                                                                                                                                                       1/4 cup fresh pineapple, cut into small pieces

Fresh orange frosting
2 sticks unsalted butter (1 cup)
4-1/2 cups confectioner’s sugar
dash of salt
1 tsp. grated orange zest
5 Tbs. orange juice (about 1/4 cup from 1 orange)

For the cake:
Preheat oven to 350 degrees. Sift together the flour, baking powder and salt: set aside. Grease two 9 inch cake pans and line the bottoms of each pan with a circle of parchment paper. Spray the sides and bottom of each pan with baking spray with flour.
Combine the orange juice and pineapple rum in a one cup measuring cup.  Combine the sugar and orange zest in a small bowl.  Using your fingers, mix them together until well combined and fragrant.  In a mixer, cream together the butter and shortening, stopping the mixer a couple times to scrape down the sides and bottom of the bowl.  Gradually add the sugar, creaming until mixture is light and fluffy. Scrape down the sides of the bowl. Add eggs, one at a time, mixing well between additions and scraping down the sides.
Alternately add the dry ingredients and orange juice to the cream mixture beginning and ending with orange juice. Divide the batter between the two pans. Tap pans a few times on the counter to remove any air bubbles. Bake for 25-28 minutes or until a toothpick inserted in the middle comes out clean. Cool cake layers on a cooling rack for 10 minutes in the pans and then loosen the layers by running a knife between the cake and the edge of the pan. Remove layers from the pan onto the rack until completely cooled.
For the frosting:
Sift the powdered sugar and salt: set aside. Cream butter until it becomes light yellow and fluffy. Add the orange zest and mix to combine. Add the confectioner’s sugar and mix on low. Add the orange juice one tablespoon at a time. Turn mixer up to high speed and mix until light and fluffy. Frost cake.

Wishing you love, laughter and cake,



About glendaclark

Hi there! My name is Glenda and I love food. Cooking and baking are my creative outlets. You'll find me in the kitchen laughing, singing, dancing and cooking or baking. I'm wife to my green eyed Irish guy, mother of four and grandmother of four. These are the chronicles of life as Glenda, the good witch of cake. Warning: may contain cartoon moments, butter and sugar.

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