Growing up in India, I loved orange-pineapple juice, it’s “ Ganga Jamuna”. I still get it when I go to back. And after moving to the states we always had orange-pineapple ice cream in our fridge, it was like our vanilla. So naturally I had to make a cake out of these flavors! The flavors marry really well together, and it’s so light and airy. It’s a cross between pound cake & bundt cake, drizzled with pineapple glaze topped with pineapple flowers!! I will link the recipe I used for the pineapple flowers in the notes section. I hope you guys like these flavors as much as I do!
Stay happy, stay hungry!
- Here is the link for pineapple flowers.
- Egg substitute:
- 1 Flax Egg= 1 tbsp flaxseed meal + 3 tbsp water.
- Or you can use ¼ cup of greek yogurt per egg. (¼ cup of greek yogurt = 1 egg).
- Bob’s mill also has egg replacement powder, you can buy.
- Make sure you oil the pan RIGHT before pouring the batter else the oil will seep and sit at the bottom of the pan.
- I used Dole brand canned fruits.
- I used mandarin oranges.
|Prep time: ???||Cook time: ????||Total time: ???||Makes: 10 enchiladas|
- 3 cups all purpose flour
- 2 cups sugar
- 3 eggs
- ¾ cup butter, softened
- 1 ¼ cup milk
- 1 ½ tsp baking powder
- 1 tsp salt
- 1 tsp orange extract
- 1 cup canned orange, chopped
- 1 cup canned pineapples, chopped
- Zest of 1 orange
- ½ tsp cardamom
- ½ cup powdered sugar
- pineapple juice from the can as needed (about 2-3 tbsp)
- Zest of 1 orange
- Preheat the oven at 325 degrees.
- In a medium bowl, combine the flour, baking powder, and salt; set aside.
- Using a stand mixer or hand mixer whip together the butter and sugar until it’s light and fluffy (about 5 minutes). Add in one egg at a time.
- Add ½ of the dry ingredients to the stand mixer, add ¾ cups of milk, then add the rest of the flour and the rest of the milk. Mix until it’s a smooth batter.
- Add the chopped up oranges and pineapples and fold the batter until everything is incorporated.
- Once the batter is ready, spray the bundt pan with cooking spray or coat it with butter so the cake doesn’t stick to it.
- Pour the batter in the pan and cook for 60 minutes. (if you stick a toothpick in the cake it should come out clean.)
- Cook the cake for 10 minutes in the pan. Loosen the cake from all sides of the pan, you may need to use a thin knife for this. Flip the pan upside down on a wire rack. Cool the cake completely before putting the glaze on.
- For the glaze: In a bow add powdered sugar, zest of 1 orange, and 1 tbsp of pineapple juice at a time until desired consistency.
- Drizzle the glaze over the cooled cake. Let it set until firm.
- Cut your self a slice and ENJOY!!
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