A delicious pineapple favorite with a Mojo twist. This easy recipe will quickly be a favorite treat.
- Pineapple Mojo
2 20 Oz. Cans pineapple rings, drained Reserve juice
1 cup unsalted butter melted
1/2 cup brown sugar packed
13 maraschino cherries
1 package yellow cake mix 15.25 ounce
3 eggs or as cake package requires
Spray an 13X9-inch cake pan with non-stick cooking spray. Drain pineapple reserving the juice for the cake mixture.
Stir together ½ cup of the infused butter mixture (reserve remaining for cake mix) and brown sugar in the greased cake pan. Arrange pineapple slices in sugar mixture. Split pineapple pieces in half to cover the side of the pan. Split them in half and place the cherries in the center of each pineapple slice with the rounded end facing down into the pan.
Prepare the yellow cake mix according to the package directions, replacing oil/butter from package directions with reserved melted butter mixture and replacing the water with reserved pineapple juice and *Mojo Pineapple Elixir then blend thoroughly. Pour cake batter evenly over pineapple slices in the baking pan.
Bake at 350 degrees F, 30 to 35 minutes, or until a toothpick inserted in the center comes out clean.
Let cool for about 10 minutes. Carefully loosen edges with a sharp knife and invert onto a serving platter. Carefully remove the pan. Serve warm or cold.
*Each teaspoon of Mojo is equivalent to 42 mg of THC. Half a teaspoon would be 21 mg etc split evenly between each piece of cake. Dose your cake mix accordingly.