Pineapple Mojo Cake

Pineapple Mojo Cake

67
MUNCHKIN37 0

"I could not find a good upside down pineapple cake so I made this up. This cake is so moist it needs no icing. It's great, especially for breakfast! "

Ingredients

45 m {{adjustedServings}} servings 359 cals
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Original recipe yields 10 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 359 kcal
  • 18%
  • Fat:
  • 14.5 g
  • 22%
  • Carbs:
  • 55.6g
  • 18%
  • Protein:
  • 3.3 g
  • 7%
  • Cholesterol:
  • 13 mg
  • 4%
  • Sodium:
  • 376 mg
  • 15%

Based on a 2,000 calorie diet

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Directions

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  1. Preheat oven to 350 degrees F (175 degrees C). Grease two 8 inch round cake pans.
  2. Prepare cake mix according to package directions, replacing the water with reserved pineapple juice. In a bowl, cream together the butter, brown sugar and cinnamon. Stir in the pineapple and nuts.
  3. Divide the pineapple mixture evenly between the prepared pans, then cover each pineapple layer with the cake mix batter.
  4. Bake in the preheated oven for 25 minutes, or until a toothpick inserted into the center of the cake comes out clean. Cool cakes for 5 minutes, then turn one layer out onto a plate scraping off any pineapple that may be stuck. Next, invert second cake layer onto the first so there is pineapple in the middle and on top of the cake. May be served warm with whipped cream, if desired.
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Reviews

67
  1. 76 Ratings

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Scrumptous!!! I fixed this as a sheet cake for lack of round cake pans of the correct dimensions. It was extremely moist & delicious. My husband & I finished the entire cake in less than a we...

I made this for my boyfriend's birthday and he loved it! I left out the walnuts and added more pineapple and brown sugar to the upside down layer and it turned out delicious, the cinnamon adds ...

I used pecans instead of walnuts and pineapple cake mix...using 1 cup buttermilk, 4 eggs, and 1/4 cup canola oil (that makes cake mixes taste more home-made). I put the pineapple (whick was pine...