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READY IN 45 mins

Pineapple Mojo Cake

Read Reviews (66)

"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! " — MUNCHKIN37

Ingredients Edit and Save

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Original recipe makes 1 - 2 layer 8 inch cake Change Servings

1 (18.25 ounce) package yellow cake mix
1 (8 ounce) can crushed pineapple, juice reserved
1/4 cup butter, room temperature

1/2 cup brown sugar
1/2 cup chopped walnuts
1/2 teaspoon ground cinnamon

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Directions

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.

Kitchen-Friendly View

PREP 20 mins
COOK 25 mins
READY IN 45 mins

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Reviews More Reviews

Most Helpful Positive Review

Jan 10, 2003

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 week!

—leahnwells

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Most Helpful Critical Review

Oct 26, 2009

I made it exactly as directed. It would be better with more of the pineapple brown sugar mixture at the bottom as that was the best part. It was a very refreshing cake - better than something out of a box but not as good as I expected. It took much longer to bake than in the recipe so maybe mine was a bit more dry because of this. I added a cool whip/vanilla pudding/pineapple mixture of icing and put it on top of the cake which made it even nicer.

—VegGirl

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74 Ratings

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Jul 31, 2003

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 a unique flavor to the pineapple and brown sugar.

—ANNABANANNA

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Sep 03, 2007

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 pineapple chunks) mix in the bottom of a bundt pan and cooked it for 1 hour. It got great reviews!

—DawnT77

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May 18, 2005

Very moist. I used a bundt pan & used a 15oz can of pineapple. Next time I'm going to try 1 tsp of cinnamon because we couldn't taste it.

—PPK

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Jul 31, 2003

Everyone loved this in my house. My 18 month old wanted "More!". I didn't have a yellow cake mix so I used lemon. I also was out of crushed pineapple so I made the brown sugar mix, spread it over the pans and layed down pineapple rings with maraschino cherries. Delicious!

—SHILLABILA

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Jan 25, 2003

This is the best pineapple cake ever! I can't tell you how many I made and handed out as gifts. To "kick it up a notch" I added orange marmalade to the cake batter. It gives it a zing.

—COOLCHIK

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Feb 24, 2008

My family enjoyed this cake and it was sooo simple to make. I made it exactly as directed except I added water to the pineapple juice to make 1 1/3 cups. It also took alot longer to bake than 25 minutes. The box said 35 minutes but I even baked it a few minutes longer than that.

—nammacooks

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Nutrition

Calories
359 kcal
18%

Carbohydrates
55.6 g
18%

Cholesterol
13 mg
4%

Fat
14.5 g
22%

Fiber
1.2 g
5%

Protein
3.3 g
7%

Sodium
376 mg
15%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Pineapple Mojo Cake

Serving Size: 1/10 of a recipe
Servings Per Recipe: 10
Amount Per Serving
Calories: 359
Calories from Fat: 131

% Daily Value *
Total Fat 14.5g 22 %
Saturated Fat 4.2g 21 %
Cholesterol 13mg 4 %
Sodium 376mg 15 %
Potassium 113mg 3 %
Total Carbohydrates 55.6g 18 %
Dietary Fiber 1.2g 5 %
Protein 3.3g 7 %
Sugars 36.5g
Vitamin A 3 %
Vitamin C 4 %
Calcium 11 %
Iron 11 %
** Thiamin 12 %
Niacin 14 %
Vitamin B6 6 %
Magnesium 7 %
Folate 34 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.