Pineapple Mojo Cake Food
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!
Provided by MUNCHKIN37
Categories Desserts Cakes Pineapple Cake Recipes
Time 45m
Yield 10
Number Of Ingredients 6
Steps:
- 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.
Nutrition Facts : Calories 358.8 calories, Carbohydrate 55.6 g, Cholesterol 13.2 mg, Fat 14.5 g, Fiber 1.2 g, Protein 3.3 g, SaturatedFat 4.2 g, Sodium 375.8 mg, Sugar 36.5 g
PINEAPPLE MOJO CAKE
I found this on the web quite some time ago and added it to my favorites after fixing it the first time.
Provided by Sassy in da South
Categories Dessert
Time 45m
Yield 10 serving(s)
Number Of Ingredients 10
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.
Nutrition Facts : Calories 460.6, Fat 23.2, SaturatedFat 5.6, Cholesterol 76.7, Sodium 398.9, Carbohydrate 59.7, Fiber 1.3, Sugar 39.7, Protein 5.3
PINEAPPLE MOJO CHICKEN WITH TANGY AVOCADO CREAM
First place winner of the 2006 Winning Taste Recipe Contest, sponsored by Pilgrims Pride and Gold Kist Farms. Recipe contributed by Lisa Grant.
Provided by Juenessa
Categories Chicken Breast
Time 30m
Yield 6 serving(s)
Number Of Ingredients 17
Steps:
- Place chicken breasts in large non-metallic dish or resealable plastic bag.
- Place marinade ingredients in bowl and whisk until well combined.
- Reserve 1/4 cup marinade, cover and refrigerate.
- Pour remaining marinade over chicken, cover or seal bag and refrigerate at least 2 hours or up to 24 hours.
- Preheat grill and lightly coat grill rack with oil or cooking spray.
- To prepare Avocado Cream, place avocado in bowl and mash.
- Add juices, jalapeno peppers, sour cream and seasonings.
- Stir until combined and smooth.
- Cover and refrigerate.
- Remove chicken from marinade, drain and discard marinade.
- Place chicken on prepared grill about 4 to 6 inches from heat source.
- Grill about 7 minutes per side or until temperature on meat thermometer reaches 160ºF and juices run clear when pierced with fork.
- Baste occasionally with reserved 1/4 cup marinade during grilling.
- To serve, place chicken breasts on serving platter.
- Spoon Avocado Cream on each and garnish with a sprinkling of cilantro, if desired.
- **Cook time does not include marinating time of 2 to 24 hours.
Nutrition Facts : Calories 291.2, Fat 15.3, SaturatedFat 3.3, Cholesterol 72.7, Sodium 154.6, Carbohydrate 9.6, Fiber 2.6, Sugar 4.5, Protein 28.7
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