I’m always tempted to buy pineapples when they are on sale at the grocery store. Not only do I love fresh pineapple, but I love baking with it. Pineapple upside down cakes are a classic, of course, but they’re not the only option for baking with pineapple – and if you are buying whole, fresh pineapples, you’re going to have quite a bit to use up!
This Orange-Glazed Pineapple Bundt Cake is a wonderfully soft cake that is studded with chunks of fresh pineapple. Since I had fresh pineapple in my kitchen, I cut it down into small 1/2-inch chunks and folded them into the batter. Fresh pineapple is a little bit firmer than canned pineapple because it hasn’t been soaking in juice and I really recommend it for this cake. Canned pineapple that has been thoroughly drained (and chopped into small pieces) will work, but the chunks of pineapple will be softer in the finished cake. The cake has a hint of cinnamon to it, which works exceptionally well with the pineapple, and gives the cake a touch of warmth.
It is important to use fresh orange juice in the cake and in the glaze because it is going to give you the best flavor in both the cake and the glaze. The orange juice in the cake alone has a subtle flavor. It is there to highlight the pineapple and give the cake a tropical feel overall. The orange juice in the glaze stands out much more because the glaze also includes some orange zest, adding extra flavor and giving the cake a bit of extra color. You should be able to get away with using only one orange in this cake, so pick one up when you’re getting the rest of your ingredients!
The finished cake is absolutely delicious. The flavors are simple and come together so well that the bundt is greater than the sum of its parts. The crumb of the cake is tight, soft and strong enough to support the pieces of pineapple easily. The cake will keep well for a couple of days after baking if stored in an airtight container, but this is one cake that I like to slice into as soon as it is cooled and glazed.
Orange-Glazed Pineapple Bundt Cake
3 cups all purpose flour
1 tsp baking powder
1 tsp baking soda
1 tsp ground cinnamon
1/2 tsp salt
1/2 cup butter, room temperature
1 1/2 cups sugar
3 large eggs, room temperature
1/4 cup vegetable oil
1 tsp vanilla extract
1/2 cup freshly squeezed orange juice
1/2 cup milk
1 1/2 cups chopped pineapple (1/2-inch pieces)
2 tbsp freshly squeezed orange juice
2 tsp orange zest
approx 1 cup confectioners’ sugar
Preheat oven to 375F. Grease and flour a 10 or 12 cup bundt pan.
In a medium bowl, whisk together flour, baking powder, baking soda, cinnamon and salt.
In a large bowl, cream together butter and sugar until fluffy. Beat in eggs, one at a time, followed by vegetable oil and vanilla extract. Stir 1/3 of the flour mixture into the butter mixture, followed by the orange juice. Add in additional 1/3 of the flour mixture, followed by the milk. Stir in all remaining flour, mixing only until no streaks of flour remain visible. Fold in chopped pineapple. Pour into prepared pan.
Bake for 45-50 minutes, or until a toothpick inserted into the center of the cake comes out clean or with only a few moist crumbs attached.
Let cake rest in pan for 20 minutes, then turn out on to a wire rack to cool completely.
For the glaze, whisk together orange juice and confectioners’ sugar in a small bowl. Drizzle over cooled cake.