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Orange Pineapple Chiffon Cake

 Orange Pineapple Chiffon Cake
This cake recipe was given to me by my sister-in-law many years ago. It's deliciously light in texture, compatible with any meal and makes a beautiful presentation for special occasions. -Ann Pitt, Mountainside, New Jersey
12 ServingsPrep: 20 min. Bake: 55 min. + cooling


  • 2 cups all-purpose flour
  • 1-1/2 cups sugar
  • 3 teaspoons baking powder
  • 1/4 teaspoon salt
  • 7 eggs, separated
  • 1/2 cup orange juice
  • 1/2 cup vegetable oil
  • 1/4 cup water
  • 2 teaspoons McCormick® Pure Vanilla Extract
  • 1 tablespoon grated orange peel
  • 2 teaspoons grated lemon peel
  • 1/2 teaspoon cream of tartar
  • ICING:
  • 1/2 cup confectioners' sugar
  • 2 tablespoons shortening
  • 1 tablespoon butter, softened
  • 1 can (8 ounces) crushed pineapple, well drained


  • Sift the flour, sugar, baking powder and salt into a large bowl; make
  • a well in the center. In another bowl, beat egg yolks until thicken
  • and lemon-colored. Beat in the orange juice, oil, water, vanilla,
  • and orange and lemon peels. Pour into well in dry ingredients; beat
  • with a wooden spoon until smooth. In a bowl, beat egg whites on
  • medium speed until foamy. Add cream of tartar; beat until stiff

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Orange Pineapple Chiffon Cake (continued)

Directions (continued)

  • peaks form. Gradually fold into batter.
  • Transfer to an ungreased 10-in. tube pan. Bake at 325° for 55-60
  • minutes or until cake springs back when lightly touched. Immediately
  • invert cake; cool completely. Loosen cake from sides of pan; remove
  • cake and place on a serving platter.
  • For icing, combine the confectioners' sugar, shortening and butter
  • until smooth. Spread over top of cake. Spoon pineapple over icing.
  • Yield: 12 servings.
Nutritional Facts: 1 serving (1 slice) equals 361 calories, 15 g fat (3 g saturated fat), 127 mg cholesterol, 197 mg sodium, 51 g carbohydrate, 1 g fiber, 6 g protein.