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Moist and Fluffy Dessert Makes It Perfect For A Hot Summer Day Gathering With Family and Friends – Orange Pineapple Cake Recipe

Orange and Pineapple is such a flavorful combination. This orange pineapple cake is one of my very favorite summer desserts! It’s so light, refreshing, moist, and fluffy which makes it perfect for a hot summer day gathering with family and friends for an easy dessert. My dear family friend brought this cake to us and I loved it so much I had to get the recipe.

I have made it many times since and it always turns out great every time! It is so light and fruity. Keep this delicious recipe in mind for spring and summer birthdays, showers, potlucks, or just because! I hope that you enjoy this recipe! Your friends and family are sure to ask for it again and again.

INGREDIENTS

For the orange cake:

1 1/2 sticks unsalted butter

1/2 teaspoon salt

4 large eggs

2 1/2 teaspoons baking powder

2 1/2 cups cake flour

1 1/2 cups sugar

1/2 cup milk

zest of 1 orange

1 Tablespoon orange extract

3/4 cup frozen orange juice concentrate, tha̾w̾ed

orange coloring gel (optional)

For the pineapple and cream filling:

2 cups heavy cream or whipping cream

1 can crushed pineapple

1 small box instant vanilla pudding

For the whipped orange mascarpone frosting:

1 1/4 cups heavy whipping cream

1 teaspoon orange extract

1 cups powdered sugar

One package mascarpone, softened.

Orange coloring gel (optional)

INSTRUCTIONS

For the orange cake:

Preheat the oven to 350˚F. Grease three 8×2 inch round pans. Line with parchment paper and grease.

In a medium bowl, whisk together the flour, baking powder, salt and zest of 1 orange until combined.

Combine the tha̾w̾ed orange juice concentrate, milk and orange extract in another bowl.

In a standing mixer or with a hand held mixer and a large bowl, whisk the butter and sugar on medium speed until light and fluffy, about 5 minutes.

Add the eggs, one at a time, beat well after each addition until well combined.

Add the flour mixture and the milk mixture alternately. Begin and end with the flour (3 additions of flour and 2 of milk). Add orange food coloring, just a bit at a time to control the intensity of color. Mix well until combined and smooth.

Pour batter evenly into the prepared pans, smoothing the tops with the back of a spoon.

Bake for 22 to 25 minutes or until a toothpick comes out clean when inserted into the center of each cake. Set on a wire rack to cool completely.

For the pineapple and cream filling:

In a mixing bowl, using a standing mixer or with a handheld mixer to whisk the pudding mix and heavy cream until completely smooth and fluffy. If too thick, add more heavy cream.

Add crushed, drained, pineapple. Gently fold until well combined.

For the whipped orange mascarpone frosting:

Before whipping the cream, freeze the mixing bowl and beaters for 15 minutes.

In the bowl of your stand mixer fitted with the whisk attachment, beat the whipped cream and add drops of orange coloring gel if you like until stiff peaks form.

Place it in the fridge until ready to use.

In another bowl, beat the mascarpone, powdered sugar and extract together until very smooth. Fold in the whipped cream and frost.

To assemble the cake:

When the cake layers are cooled, place one of the cake layers on a plate or cake stand. With an offset spatula, spread the top with pineapple and cream filling. Repeat with remaining cake layers. Spread the top of the third cake layer with the pineapple and cream filling.

Then frost the cake with whipped orange mascarpone frosting and decorate as desired.

Place in the refrigerator to chill until closer to the time of serving.

 

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