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: 10 min||Cook time: 60 min||Total time: 1 hour 10 min.||Makes: 6 cups|
- 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.)
- Cool 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!!
Follow My Blog
Get new content delivered directly to your inbox.
4 thoughts on “Orange Pineapple Bundt Cake”
Can you pls tell me when you add cardamom powder, orange zest and extract to the batter.?
What size pan you have used.
You add it all in the batter, and the zest & cardamom is also added in the glaze.