Sweet & Tangy: Pineapple Orange Pound Cake Recipe

Picture this: a warm, moist and buttery pineapple orange pound cake with a tangy glaze. Can you smell the zesty orange in the air? Can you taste the juicy pineapple melting in your mouth? This pineapple orange pound cake is an exquisite dessert that will impress your friends, family or guests – or even better, just indulge yourself.

As a chef, I have always believed that pound cakes are one of the most perfect desserts. They are easy to make, and their rich texture and flavor satisfy everyone’s sweet tooth. Pineapple orange pound cake takes this classic dessert to a whole new level by adding fresh oranges, pureed pineapples and tangy orange glaze. Sounds good enough to eat, right? Trust me, it’s even better than you can imagine.

While pineapple orange pound cake may sound like an intimidating recipe, I’m here to tell you it’s not as hard as it looks. With simple ingredients like cake mix, instant pudding mix, eggs, yellow cake mix and pineapples; and detailed steps that I’ll explain in the following sections, you can easily create this irresistible dessert that will be the star of any party or just the perfect homemade treat for yourself.

Are you ready to taste an explosion of flavor in every bite? Let’s get baking!

Why You’ll Love This Recipe

Pineapple Orange Pound Cake
Pineapple Orange Pound Cake

Are you a fan of pound cakes? Do you love the tangy and sweet combination of oranges and pineapples? Then I have a treat for you – the Pineapple Orange Pound Cake recipe! This delicious cake is perfect for any occasion, be it a simple afternoon tea or a grand celebration.

What sets this recipe apart from other pound cake recipes out there is its use of orange juice, orange zest, and pineapple juice, which infuses the cake with a mouth-watering flavor that will leave your taste buds dancing with joy. The combination of these citrus fruits is what makes this cake so special and unique.

Not only is this cake flavorful, but it is also incredibly moist and fluffy. The use of eggs and vegetable oil helps to ensure that the cake remains moist even after it has cooled down. In addition, adding vanilla instant pudding mix to the batter keeps it soft and tender, making every bite an absolute delight.

This recipe is also incredibly easy to whip up. All you need is a box of Duncan Hines Pineapple Cake Mix, some fresh orange zest and juice, eggs, pudding mix, vegetable oil, and crushed pineapples. Mix these ingredients together and let your oven do the rest! Even if you are an amateur baker or just strapped for time, this recipe will still yield spectacular results.

So why not try this Pineapple Orange Pound Cake recipe today? The vibrant colors and bold flavors will make a stunning presentation at any event. Trust me; your guests won’t be able to resist coming back for seconds (or even thirds).

Ingredient List

 Tropical flavors meet classic pound cake textures in this Pineapple Orange Pound Cake.
Tropical flavors meet classic pound cake textures in this Pineapple Orange Pound Cake.

Let’s dive into the ingredient list for this delicious pineapple orange pound cake recipe. Here’s what you’ll need:

For the Cake:

  • 1 box yellow cake mix
  • 1 pkg vanilla instant pudding mix
  • 4 large eggs
  • 1/2 cup vegetable oil
  • 1/2 cup orange juice
  • 1/2 cup pineapple juice
  • 1 tablespoon grated orange zest

For the Pineapple Glaze:

  • 1 cup powdered sugar
  • 3 tablespoons crushed pineapple (drained)
  • 3 tablespoons pineapple juice

Most of these ingredients are probably already in your pantry, which makes this recipe even easier to whip up!

The Recipe How-To

 Zesty and refreshing, this cake is perfect for summertime treats.
Zesty and refreshing, this cake is perfect for summertime treats.

After reading about the ingredients for this Pineapple Orange Pound Cake, let’s move onto making it! The process is quick and easy. Below are the steps that you can follow to make this delicious and tangy cake.

Step 1: Preheat oven

First of all, preheat your oven at 350 degrees F. Grease and flour a standard size bundt pan that has a 12 cup capacity.

Step 2: Combine the dry ingredients

In a large mixing bowl, combine 1 box of yellow cake mix, 1 package of instant vanilla pudding mix (5 oz), 4 large eggs, 1 cup of orange juice, and ½ cup vegetable oil. Use an electric mixer on medium speed for about 2-3 minutes until the batter is thick, smooth, and free from lumps.

Step 3: Add the pineapple and orange zest

Now add ¾ cup of crushed pineapple, drained (reserve the juice for later use), 1 tablespoon grated orange zest, and mix well.

Step 4: Pour into the bundt pan

Pour the cake mixture into the greased bundt pan and smoothen out using a spatula.

Step 5: Bake

Bake in preheated oven for approximately 40-45 minutes or until an inserted toothpick comes out clean without any batter residue.

Step 6: Cool and glaze

Let the pound cake cool down inside the pan for at least 10 minutes before transferring it to a wired rack to cool completely. In order to make pineapple glaze, combine 1 cup of powdered sugar with the reserved pineapple juice from earlier. After getting a smooth mixture, drizzle it over your cooled pound cake.

Your delicious Pineapple Orange Pound Cake is ready to enjoy! Store it in a covered container in your fridge and it will stay fresh and tasty for up to 5 days.

Substitutions and Variations

 Each bite is a burst of juicy pineapples and tangy oranges mixed with tender cake crumb.
Each bite is a burst of juicy pineapples and tangy oranges mixed with tender cake crumb.

Hey guys, it’s your friendly neighborhood chef here, and I’m excited to share some of my favorite substitutions and variations for this Pineapple Orange Pound Cake Recipe. Sometimes you just don’t have the exact ingredients on hand or maybe you want to shake things up a little bit. Don’t worry, there are plenty of changes and swaps you can make to customize this recipe to your liking. Here are some ideas:

First up, let’s talk about the cake mix. This recipe calls for a Duncan Hines Yellow Cake Mix, but you certainly can use any brand or type of yellow cake mix you prefer. You could try a boxed French Vanilla Cake Mix or even spice things up with a Cinnamon Swirl Cake Mix.

For the orange flavor, one subtle swap is to add lemon zest instead of orange zest for an entirely different taste. Or combine both lemon and orange zest for a tangy burst that will catch everyone’s attention.

Now for the pineapple element in this recipe, you could easily swap out the pineapple juice for apple or cranberry juice to change up the flavor profile slightly. So if you’re feeling adventurous, give these substitutions a try.

If you’re looking for some tasty variations of this recipe, one idea is to turn it into a Pineapple Orange Loaf Cake by simply pouring the batter into a standard loaf pan instead of a bundt pan. Also, consider adding some cream cheese into the mixture for an even creamier texture.

Lastly, try adding crushed pineapples with some chopped walnuts or pecans into the batter before baking it. The crunchiness and additional sweetness from the nuts will certainly create a unique and delightful experience.

I hope these substitutions and variations have inspired you to switch things up in your baking routine. Try them out and see which ones are your favorites!

Serving and Pairing

 Baking this cake is like going on a tropical vacation without leaving your kitchen.
Baking this cake is like going on a tropical vacation without leaving your kitchen.

Now that you’ve baked your delicious and moist pineapple orange pound cake, it’s time to enjoy it with some perfectly paired accompaniments.

You can serve the cake as is, warm or cold, for breakfast, snack or dessert. It goes well with a variety of drinks, such as coffee, tea, iced tea or fruit juice. A scoop of vanilla ice cream on the side will transform this cake into a decadent treat.

For a fancy presentation, you can dust the cake with powdered sugar or drizzle with a glaze made from powdered sugar and pineapple juice. You can also sprinkle some chopped nuts or coconut flakes over the glaze for an extra crunch and flavor.

If you’re serving the cake for a special occasion or party, you might want to dress it up with some fresh fruit slices like strawberries, kiwi, mango or blueberries. The combination of the sweet and tangy fruits with the pineapple and orange flavors of the cake is heavenly.

Another way to elevate the taste of your cake is to pair it with a complementary sauce or spread. For example, you can make an orange cream cheese frosting by mixing cream cheese, butter, orange juice and zest until smooth. Spread it generously over the cooled cake and enjoy the creamy tanginess alongside the fluffy sweetness.

Finally, if you want to make a full dessert meal out of your pineapple orange pound cake, try serving it with other dessert recipes that highlight different flavors and textures. For instance, you could whip up some lemon bars for contrast, bake some cranberry orange bundt cake for variety, or prepare some crushed pineapple upside-down cake if you’re in a tropical mood.

No matter how you serve your pineapple orange pound cake and what you pair it with, one thing is certain: it will be irresistible!

Make-Ahead, Storing and Reheating

 The golden brown crust of this cake pairs perfectly with the vibrant colors of pineapples and oranges.
The golden brown crust of this cake pairs perfectly with the vibrant colors of pineapples and oranges.

One of the best things about this Pineapple Orange Pound Cake is that it can be made ahead of time and still taste fresh and delicious. Here are some tips for how to make, store, and reheat this cake.

To make ahead, simply bake the cake according to the recipe instructions and allow it to cool completely. Once cooled, wrap it tightly in plastic wrap and store it in an airtight container at room temperature for up to three days. You can also freeze the cake for up to three months by wrapping it tightly in several layers of plastic wrap and placing it in an airtight container or freezer bag.

When you’re ready to serve the cake, remove it from the fridge for at least 30 minutes to allow it to come back to room temperature. This will ensure that the texture is just as moist and fluffy as when you first baked it. If you prefer your pound cake warm, preheat your oven to 350°F (180°C). Place the leftover cake on a baking sheet and warm it in the oven for 5-10 minutes until heated through.

For storing leftover slices of cake, place them in an airtight container or wrap them tightly in plastic wrap before placing them in the fridge for up to three days. When reheating individual slices of cake, place them on a microwave-safe plate and microwave them on high for 10-15 seconds until just warmed through.

Remember, to keep your Pineapple Orange Pound Cake tasting its best, always store it properly and follow these simple reheating tips for perfect results every time!

Tips for Perfect Results

 Whether it's for breakfast, dessert, or a sophisticated tea-time snack, this cake is always a good choice.
Whether it’s for breakfast, dessert, or a sophisticated tea-time snack, this cake is always a good choice.

Now that you have all the ingredients for your pineapple orange pound cake recipe, it’s time to get baking! Here are some tips to ensure the perfect result every time:

1. Be precise with measurements: It’s essential to measure your ingredients precisely, especially the dry ones. Use measuring cups and spoons and level off the top to ensure accuracy.

2. Add Orange zest: Make sure to add fresh orange zest to your batter for a more intense citrus taste. You can use a zester or just grate it with a small grater.

3. Do not overmix: Only mix until well combined. Overmixing will cause the cake to become tough and dry.

4. Prepare the Bundt pan correctly: Grease the bundt pan generously with butter or oil making sure that all nooks and crannies are covered before flouring it.

5. Use room temperature ingredients: Allow your butter, eggs, and cream cheese to come to room temperature before using them in your recipe. This will ensure that everything mixes together evenly.

6. Bake slowly: Bake your cake slowly at a low temperature between 325-350 degrees Fahrenheit until fully cooked through in the middle but still moist and tender.

7. Let it cool: After taking it out of the oven, let it cool for about 10 minutes inside the pan before inverting onto a wire rack to completely cool down.

Follow these tips, and you’ll have a delicious Pineapple Orange Pound Cake with an irresistibly moist texture, packed full of sweet citrusy flavors that everyone will love!

Bottom Line

In conclusion, the Pineapple Orange Pound Cake recipe is a fantastic option for anyone who loves the sweet and tangy flavor of pineapple and orange. With its moist and dense texture, this pound cake is perfect for dessert or a sweet treat anytime. The combination of pineapple and orange flavors will tantalize your taste buds and keep you wanting more.

With the easy-to-follow instructions provided in this recipe, you can make a delicious and moist cake that will impress your guests at any event. Even better, you can prepare it ahead of time or store it for later, making it a fantastic choice for busy weeknights or special occasions.

So why not try out the Pineapple Orange Pound Cake recipe today? You won’t be disappointed with the result – it truly is one of the best pound cake recipes out there.

Pineapple Orange Pound Cake

Pineapple Orange Pound Cake Recipe

I use Duncan Hines pineapple supreme cake mix..orange is good as well..of course, that changes the name...
Course Dessert
Cuisine American
Keyword < 60 Mins, Dessert
Prep Time 10 minutes
Cook Time 50 minutes
Calories 138.2kcal



  • 19 1/4 ounces supreme pineapple cake mix
  • 3 ounces vanilla instant pudding mix
  • 4 large eggs
  • 1 cup orange juice
  • 1/3 cup vegetable oil
  • 1 tablespoon orange zest


  • 1/3 cup granulated sugar
  • 1/4 cup orange juice


  • Preheat oven to 350*.Grease and flour 10" bundt pan -- set aside.
  • combine cake mix, pudding mix, eggs, 1 cup orange juice, oil and orange peel in large bowl.
  • Beat at medium speed with electric mixer for 2 minutes.
  • Pour into pan.
  • Bake at 350* for 50-60 minutes or until toothpick inserted near the center comes out clean.
  • Cool 25 minutes in pan.
  • Invert onto serving plate.
  • Combine sugar and 1/4 cup orange juice in small pan --
  • Simmer 3 minutes.
  • Brush warm glaze over cake.


Serving: 46g | Calories: 138.2kcal | Carbohydrates: 15.1g | Protein: 2.3g | Fat: 7.8g | Saturated Fat: 1.3g | Cholesterol: 70.5mg | Sodium: 125.6mg | Fiber: 0.1g | Sugar: 14.4g

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