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Pineapple Mojo Cake

Pineapple Mojo Cake


"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! "
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45 m servings 359 cals
Serving size has been adjusted!
Original recipe yields 10 servings


  • Calories:
  • 359 kcal
  • 18%
  • Fat:
  • 14.5 g
  • 22%
  • Carbs:
  • 55.6g
  • 18%
  • Protein:
  • 3.3 g
  • 7%
  • Cholesterol:
  • 13 mg
  • 4%
  • Sodium:
  • 376 mg
  • 15%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * 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.

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C). Grease two 8 inch round cake pans.
  2. 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.
  3. Divide the pineapple mixture evenly between the prepared pans, then cover each pineapple layer with the cake mix batter.
  4. 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.

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Read all reviews 69
  1. 79 Ratings

Most helpful positive review

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 we...

Most helpful critical review

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 ...

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Most positive
Least positive

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 we...

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 ...

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 pine...

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.

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 ...

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.

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 ...

I made this cake for my husbands birthday and he and our guests loved this cake. They even asked me to make it again. It was delicious and easy to make.

I have been craving pineapple cake for a while. I pretty much kept to the recipe, except i used pecans instead of walnuts. Also,I was short on pineapple juice so I added a touch of light rum ins...

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