Recipes / Breakfast

Orange Pineapple Muffin Cake

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Orange Pineapple Muffin Cake

Heather
The Cook
12 Servings
14 Ingredients
7 Comments

A diet-friendly cake for breakfast with citrus flavors!

Read More
12 Servings
14 Ingredients
7 Comments

Ingredients

  • 1 ½ cups Flour, All-Purpose
  • 1 cup Flour, Whole Wheat
  • ⅓ cups Brown Sugar
  • 3 teaspoons Baking Powder
  • ½ teaspoons Baking Soda
  • ¼ teaspoons Salt
  • ⅔ cups Crushed Pineapple, Canned
  • ½ cups Orange Juice #1
  • ⅓ cups melt Butter, Unsalted
  • ½ teaspoons zest Orange #1
  • 1 individual beat Egg
  • ½ cups Powdered Sugar
  • ½ teaspoons zest Orange #2
  • 1 tablespoon Orange Juice #2

Containers

Supplies

  • Labels
  • Cooking Sprays
  • Parchment Papers

Cooking Instructions

Freeze For Later Cooking Day Directions

Bake

These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).

Why would I want to freeze this?

  1. Grease the bottom of a 9 inch round cake pan.
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Make From Frozen Serving Day Directions

Easy Assembly/Ready to Eat

These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.

  1. Thaw: In fridge
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Make It Now Cooking Directions

Oven Cook

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

  1. Grease the bottom of a 9 inch round cake pan.
  2. In a large bowl, whisk together the flours, Brown sugar, baking powder, baking soda, and salt, mixing well.
  3. In a medium bowl, stir together the crushed pineapple, orange juice #1, melted butter, orange zest #1 and egg until well blended.
  4. Add the pineapple mixture to the flour mixture and stir until just moistened.
  5. Spread the dough evenly into the pan.
  6. Bake at 400 for 22-27 minutes, or until light golden brown on top and a toothpick comes out clean.
  7. In a small bowl, combine the powdered sugar, orange zest #2 and orange juice #2.
  8. Drizzle glaze over the warm cake.
  9. Cut into equal sized wedges.

Nutrition Facts

Servings Per Recipe
12 Servings
Serving Size
1/12 of cake
Amount Per Serving
Calories
207
Total Fat
6g
Saturated Fat
3g
Trans Fat
0g
Cholesterol
32mg
Sodium
225mg
Total Carbohydrates
36g
Fiber
2g
Sugar
13g
Protein
4g
WW Freestyle
8

Categories

shellfish-free, fish-free, soy-free, diet, traditional, vegetarian, spring, summer, fall

Categories

shellfish-free, fish-free, soy-free, diet, traditional, vegetarian, spring, summer, fall

7 Comments

Join the discussion

  1. Is the egg for binding, moisture, or for rising? I’d like to make this but we have an egg allergy. I’m trying to figure out which egg sub to use. Thanks!! It looks delicious!!!

    Reply

  2. The directions are a little confusing. Mix dry ingredients in a large bowl, mix wet ingredients in a medium bowl, mix pineapple in dry ingredients, then do you add the wet to the dry? And help would be greatly appreciated 🙂 Thank you! 🙂

    Reply

  3. Opps… I read the intructions wrong. 🙂 Disregard.
    The directions are a little confusing. Mix dry ingredients in a large bowl, mix wet ingredients in a medium bowl, mix pineapple in dry ingredients, then do you add the wet to the dry? And help would be greatly appreciated 🙂 Thank you! 🙂

    Reply

  4. What a lovely photo of this orange pineapple muffin cake! Thanks for linking back to me 🙂

    Reply

    1. We suggest baking most of our cakes before freezing. If you do try to just freeze the batter, and then bake – let us know how it turns out!

      Reply