For the past week I’ve been thinking about making a rich, dense, olive oil and orange coffee cake with a crumb topping. This is not that cake. Pineapple Orange Olive Oil Bundt Cake is something I made to use up some delicately flavored olive oil. We generally prefer really grassy or buttery flavored olive oil, so this cake took care of our poor little unloved bottle of olive oil.
Pineapple Supreme Cake Mix
The recipe is based on one from Duncan Hines and calls for their Signature Pineapple Supreme cake mix, a flavor I always forget about because it has Upside Down Cake on the front and I always make Upside Down Cake from scratch. But I bought the cake mix out of curiosity one day and it makes a very fine pineapple flavored Bundt.
So yes, it’s from a box. And I actually had to answer the question “Is that from box?” before serving a slice to my friend, Linda. She’s one of my favorite taste testers and is partial scratch, so I told her “Yes, but it’s doctored up and good.” She took a bite and agreed.
Todd and Fuzz liked it too, for that matter.
So I’ll eventually get around to posting a good scratch coffee cake recipe, but if you need an easy-to-slice, soft, tight crumbed and uniquely flavored no-brainer cake, this one is great!
Pineapple Orange Olive Oil Bundt Cake
- 1 box pineapple cake mix (Duncan Hines “Signature Pineapple)
- 1 3.4 oz package instant vanilla pudding mix
- 4 large large eggs
- 1 cup freshly squeezed orange juice
- 1 tablespoon orange zest
- 1/4 cup extra virgin olive oil
- 1/4 cup freshly squeezed orange juice
- 1/3 cup granulated sugar
- Preheat oven to 350ºF. Grease and flour a 10-inch Bundt pan.
- Combine cake mix, pudding mix, eggs, 1 cup of orange juice, olive oil and orange zest in large bowl.
- Beat with an electric mixer at medium speed for 2 minutes, scraping bowl often. Pour into prepared pan and bake for 45 minutes or until a toothpick inserted in the center comes out clean.
- Let the cake cool on a wire rack for about 10 minutes, then turn from pan.
- Combine sugar and remaining 1/4 cup orange juice in small saucepan; simmer 2 to 3 minutes or until sugar is dissolved. Brush over warm cake.