Pineapple Mojo Cake Recipes

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.

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pan). In 13x9-inch pan, melt butter in oven. Sprinkle brown sugar evenly over butter. Arrange pineapple slices on brown sugar. Place cherry in center of each pineapple slice, and arrange remaining cherries around slices; press gently into brown sugar.
• Add enough water to reserved pineapple juice to measure 1 cup. Make cake batter as directed on box, substituting pineapple juice mixture for the water. Pour batter over pineapple and cherries.
• Bake 42 to 48 minutes (44 to 53 minutes for dark or nonstick pan) or until toothpick inserted in center comes out clean. Immediately run knife around side of pan to loosen cake. Place heatproof serving plate upside down onto pan; turn plate and pan over. Leave pan over cake 5 minutes so brown sugar topping can drizzle over cake; remove pan. Cool 30 minutes. Serve warm or cool. Store covered in refrigerator.