Pineapple Mojo Cake Best Dishes

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Pineapple Mojo Cake

"I couldn't find a true the other way up pineapple cake so I made this up. This cake is so wet it needs no icing. It's awesome, especially for breakfast! "

Ingredients :

• 1 (18.25 ounce) package yellow cake mix
• 1 (eight ounce) can overwhelmed pineapple, juice reserved
• 1/four cup butter, room temperature
• half of cup brown sugar
• half cup chopped walnuts
• half of teaspoon ground cinnamon

Instructions :

Prep : 20M	Cook : 10M	Ready in : 45M

• Preheat oven to 350 stages F (a hundred seventy five levels C). Grease eight inch round cake pans.
• Prepare cake blend in line with package deal directions, changing the water with reserved pineapple juice. In a bowl, cream together the butter, brown sugar and cinnamon. Stir inside the pineapple and nuts.
• Divide the pineapple aggregate calmly between the organized pans, then cowl every pineapple layer with the cake mix batter.
• Bake within the preheated oven for 25 mins, or till a toothpick inserted into the middle of the cake comes out smooth. Cool cakes for five mins, then flip one layer out onto a plate scraping off any pineapple that may be caught. Next, invert second cake layer onto the first so there is pineapple in the middle and on pinnacle of the cake. May be served warm with whipped cream, if desired.

Notes :

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