Pineapple Mojo Cake Recipes

PINEAPPLE MOJO CAKE

Pineapple Mojo Cake image

I found this on the web quite some time ago and added it to my favorites after fixing it the first time.

Provided by Sassy in da South

Categories Dessert

Time 45m

Yield 10 serving(s)

Number Of Ingredients 10

Ingredients

1 (18 1/4 ounce) package yellow cake mix
1 1/4 cups pineapple juice
1/3 cup vegetable oil
3 large eggs
1 (8 ounce) can crushed pineapple, drained
1/4 cup butter, room temperature
1/2 cup brown sugar
1/2 cup chopped walnuts
1/2 teaspoon ground cinnamon
whipped cream (optional)

Steps:

Preheat oven to 350 degrees.
Grease two 8 inch round cake pans.
Prepare cake mix according to package directions, replacing the water with pineapple juice.
In a bowl, cream together the butter, brown sugar and cinnamon.
Stir in the pineapple and nuts.
Divide the pineapple mixture evenly between the prepared pans, then cover each pineapple layer with the cake mix batter.
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.

Nutrition Facts : Calories 460.6, Fat 23.2, SaturatedFat 5.6, Cholesterol 76.7, Sodium 398.9, Carbohydrate 59.7, Fiber 1.3, Sugar 39.7, Protein 5.3

PINEAPPLE MOJO CAKE

Pineapple Mojo Cake image

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!

Provided by MUNCHKIN37

Categories Desserts Cakes Pineapple Cake Recipes

Time 45m

Yield 10

Number Of Ingredients 6

Ingredients

1 (18.25 ounce) package yellow cake mix
1 (8 ounce) can crushed pineapple, juice reserved
¼ cup butter, room temperature
½ cup brown sugar
½ cup chopped walnuts
½ teaspoon ground cinnamon

Steps:

Preheat oven to 350 degrees F (175 degrees C). Grease two 8 inch round cake pans.
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.
Divide the pineapple mixture evenly between the prepared pans, then cover each pineapple layer with the cake mix batter.
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.

Nutrition Facts : Calories 358.8 calories, Carbohydrate 55.6 g, Cholesterol 13.2 mg, Fat 14.5 g, Fiber 1.2 g, Protein 3.3 g, SaturatedFat 4.2 g, Sodium 375.8 mg, Sugar 36.5 g

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