Pineapple Mojo Cake Tasty Recipes

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Pineapple Mojo Cake

"I could not discover a appropriate upside down pineapple cake so I made this up. This cake is so wet it wishes no icing. It's awesome, specially for breakfast! "

Ingredients :

1 (18.25 ounce) bundle yellow cake mix
1 (8 ounce) can overwhelmed pineapple, juice reserved
1/four cup butter, room temperature
half cup brown sugar
half cup chopped walnuts
half teaspoon floor cinnamon

Instructions :

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

Preheat oven to 350 tiers F (one hundred seventy five degrees C). Grease two 8 inch spherical cake pans.
Prepare cake mix according to package deal guidelines, changing the water with reserved pineapple juice. In a bowl, cream collectively the butter, brown sugar and cinnamon. Stir inside the pineapple and nuts.
Divide the pineapple mixture evenly between the organized pans, then cover each pineapple layer with the cake blend batter.
Bake within the preheated oven for 25 mins, or until a toothpick inserted into the middle of the cake comes out easy. Cool cakes for five minutes, then flip one layer out onto a plate scraping off any pineapple that can be caught. Next, invert second cake layer onto the primary so there is pineapple within the middle and on pinnacle of the cake. May be served warm with whipped cream, if preferred.

Notes :

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