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Pineapple-Orange Sunshine Cake

Pineapple-Orange Sunshine Cake
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Experience a vibrant burst of sunshine with this quick and easy Pineapple-Orange Sunshine Cake that blends zesty citrus and tropical pineapple in a moist, tender dessert. Perfect for any occasion, this cake features fresh pineapple chunks, bright orange zest and juice, and a warm vanilla undertone, delivering a golden-hued treat that refreshes the palate and delights guests.

Ingredients

Scale

Dry Ingredients

  • 2 cups all-purpose flour (or gluten-free blend for gluten-free version)
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt

Wet Ingredients

  • 1/2 cup unsalted butter, softened (or plant-based alternative for vegan version)
  • 1 cup sugar (or natural sweetener like honey or maple syrup for reduced sugar)
  • 3 large eggs (or 3 flax eggs for vegan alternative)
  • 1 teaspoon vanilla extract
  • Zest of 2 oranges
  • 1/3 cup fresh orange juice

Fruit

  • 1 cup fresh pineapple chunks, well drained

Optional Add-ins and Variations

  • 1/2 cup shredded coconut (for coconut twist)
  • 1/2 teaspoon cinnamon or nutmeg (for warming spice addition)

Instructions

  1. Prepare Your Ingredients: Gather all ingredients at room temperature. Drain fresh pineapple chunks thoroughly to avoid excess moisture. Zest two oranges carefully, avoiding the bitter white pith, and juice them for fresh orange juice.
  2. Mix Dry Ingredients: In a large bowl, whisk together the flour, baking powder, and salt to evenly distribute leavening agents and seasonings.
  3. Cream Butter and Sugar: Using a mixer, beat the softened butter with sugar until the mixture is light and fluffy, which is essential for a tender cake crumb.
  4. Incorporate Eggs and Flavorings: Beat in eggs one at a time, ensuring each is fully mixed before adding the next. Stir in vanilla extract, orange zest, and orange juice to infuse the batter with vibrant citrus aroma.
  5. Combine Wet and Dry Components: Gradually add the dry ingredients to the wet mixture, mixing gently until just combined to avoid overworking the batter.
  6. Fold in Pineapple: Carefully fold in the pineapple chunks (and shredded coconut or spices if using), distributing them evenly without breaking them down to preserve texture.
  7. Bake Until Golden: Pour the batter into a greased or parchment-lined cake pan. Bake at 350°F (175°C) for 30 to 35 minutes or until a toothpick inserted into the center comes out clean.
  8. Cool and Serve: Allow the cake to cool in the pan for 10 minutes before transferring to a wire rack to cool completely; this helps maintain a moist texture.

Notes

  • Use fresh pineapple and real orange zest for the brightest flavor.
  • Do not overmix the batter to keep the cake tender and airy.
  • Drain pineapple chunks thoroughly to prevent excess moisture affecting baking.
  • Check oven temperature for consistent heat and even baking.
  • Let the cake cool completely before slicing to avoid crumbling.
  • For vegan adaptations, replace eggs with flax eggs and butter with plant-based butter.
  • To make cupcakes, reduce baking time to 18-22 minutes.

Nutrition

Keywords: pineapple cake, orange cake, citrus dessert, tropical cake, quick cake, easy dessert, gluten-free cake, vegan cake option

Find it online: https://juliaglam.com/pineapple-orange-sunshine-cake/