Pineapple Orange Cake

This recipe makes 1 9-inch layer, which was nice. I think it would make a good 2-layer, if you double the recipe. The glaze wouldn't need to be doubled unless you like a lot of glaze; I had plenty left over.
1) Preheat oven to 350 degrees Fahrenheit. In smaller bowl, combine soymilk and vinegar. Stir and set aside. It will curdle.
2) Grease and flour 1 - 9" cake pan. Line with parchment paper if you have some else the oranges will stick. Set aside. In larger bowl, mix flour, baking soda, baking powder, and salt. Add sugar, oil, and vanilla to soy milk/vinegar mixture. Add the wet ingredients to the dry and mix until combined. Be careful not to over mix.
3) Mix about half the crushed pineapple with half the chopped oranges and fold them into the batter. Pour batter into prepared pan and bake for 30 to 35 minutes or until the toothpick comes out clean.
4) While it bakes, mix the powdered sugar with the pineapple juice, adding a little juice at a time and mixing until it's the consistency you want.
My son ate the other half of the oranges while it was baking, and the cake was fabulous without them. If you want, mix the pineapple and oranges, or just eat the oranges and use the pineapple.. anyway, once the cake has mostly cooled but is still warm enough for your glaze to spread, poke some holes in the top with a fork and pour on as much of your glaze as you want, and spread to the edges, where it will drip down and look cool. Then top with the crushed pineapple or the pineapple/oranges. I added some shredded coconut for prettiness' sake.
Enjoy! Try not to eat all of it.
Source of recipe: This recipe is a combination of methods and ingredients from Vegan Lunchbox's fluffy white cupcakes and "The 100 Best Vegan Baking Recipes"' "Tropical Coconut Cake." I love pineapple and couldn't find any appropriate pineapple cake for my birthday, so this is what I came up with.