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Desserts

Pineapple Mojito Cake

Pineapple Mojito Cake recipe
photo by:kraft
This cake is delicious and so easy to make. It is not overly limey but the lime is present. I was a little nervous about using sour cream for a frosting but this was amazin...read more
posted by
sjewell90
on 5/22/2013
time
prep:
20 min
total:
1 hr 25 min
servings
total:
16 servings
Magazine Acquisition

What You Need

 Zest and juice from 1 lime, divided
1
pkg.  ( 2-layer size) white cake mix
3
 eggs
2
Tbsp.  oil
2/3
cup  BREAKSTONE'S or KNUDSEN Sour Cream
2/3
cup  powdered sugar
1
tub   (8 oz.) COOL WHIP Whipped Topping, thawed
1-1/2
cups  chopped fresh pineapple
2
Tbsp.  finely chopped fresh mint
5
slices  fresh pineapple wedges (about 1/2 inch thick)

Make It

HEAT oven to 350°F.

COVER bottoms of 2 (9-inch) round pans with parchment paper; spray with cooking spray. Add enough water to lime juice to measure 1-1/3 cups. Add to cake mix in large bowl with eggs and oil; beat with mixer on low speed just until moistened. Scrape bottom and side of bowl; beat on medium speed 2 min. Pour into prepared pans.

BAKE 25 to 30 min. or until toothpick inserted in centers comes out clean. Cool 10 min.; remove to wire racks. Cool completely.

MIX sour cream and sugar in large bowl with whisk until well blended. Stir in COOL WHIP and lime zest; spoon 3/4 cup into medium bowl. Add chopped pineapple and mint; mix well.

STACK cake layers on plate, filling with pineapple mixture. Frost with remaining COOL WHIP mixture. Garnish with pineapple wedges.

Kraft Kitchens Tips

How to Cut Fresh Pineapple for Use in Recipe
Peel and core pineapple, then cut crosswise into 4 pieces. Cut 1 piece into 3 rings to use for garnish. Chop enough of the remaining pineapple pieces to measure 1-1/2 cups. Refrigerate remaining pineapple for snacking or another use.
Substitute
Substitute chopped mangos for the chopped pineapple. Omit pineapple wedges. Garnish cake with sliced mangos.
How to Store
Keep refrigerated.
K:58259v0:118267
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