Pineapple-Orange Cake for Passover

Pineapple-Orange Cake for Passover

4 of 5 (4)
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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 206.1
  • Total Fat: 11.0 g
  • Cholesterol: 124.0 mg
  • Sodium: 136.9 mg
  • Total Carbs: 21.7 g
  • Dietary Fiber: 0.7 g
  • Protein: 5.6 g

View full nutritional breakdown of Pineapple-Orange Cake for Passover calories by ingredient
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A light and fluffy cake, perfect for Passover. A light and fluffy cake, perfect for Passover.
Number of Servings: 12


    Matzo Meal, dry, 1 cup
    Egg, fresh, 8 large
    Margarine, 1 stick, melted
    Granulated Sugar, .33 cup
    Canned pineapple, 1 15 oz can, crushed
    Orange Juice, .66 cup


You can also turn it into individual cakes.


Put margarine in pan while oven is heating to melt. Beat eggs. Pour in melted margarine, taking care to coat pan while pouring. Add matzo meal, sugar, juice. Fold in fruit. Pour into pan.

Bake 350 for about an hour. Makes 1 - 9x12 pan. about 12 generous servings.

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Member Ratings For This Recipe

  • 3 of 4 people found this review helpful
    For any other occasion, the idea of substituting Splenda would be a great option. At Passover, Splenda is not kosher. For Passover, it's worth the distinction. - 4/13/14

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  • Very Good
    2 of 2 people found this review helpful
    This was a hit at the potluck that I brought it too. It was better when served at room temperature than when I served it hot. - 4/3/10

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  • I'd use butter instead of margarine. - 9/30/14

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  • Sounds really good, I would have to use real butter, however, due to the trans-fats in most margarine. - 6/21/14

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  • 0 of 2 people found this review helpful
    This sounds great. The only changes I might make would be to substitute Egg Beaters and Splenda. - 4/12/14

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