Desserts

Pineapple Mojito Cake

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photo by:kraft

Its a great recipy nice and fresh , its a hit every time!!

posted by

a cook

on 4/17/2011

time

prep:

20 min

total:

1 hr 25 min

servings

total:

16 servings

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What You Need

Zest and juice from 1 lime, divided

pkg. ( 2-layer size) white cake mix

eggs

Tbsp. oil

2/3

cup BREAKSTONE'S or KNUDSEN Sour Cream

2/3

cup powdered sugar

tub (8 oz.) COOL WHIP Whipped Topping, thawed

1-1/2

cups chopped fresh pineapple

Tbsp. finely chopped fresh mint

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.