Pineapple Mojito Cake

Name: Pineapple Mojito Cake
Ingredients: 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)

10 ingredients

17 steps

Ingredients

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)

Directions

1

Heat oven to 350F.
2

Cover bottoms of 2 (9-inch) round pans with parchment paper; spray with cooking spray.
3

Add enough water to lime juice to measure 1-1/3 cups.
4

Add to cake mix in large bowl with eggs and oil; beat with mixer on low speed just until moistened.
5

Scrape bottom and side of bowl; beat on medium speed 2 min.
6

Pour into prepared pans.
7

Bake 25 to 30 min.
8

or until toothpick inserted in centers comes out clean.
9

Cool 10 min.
10

; remove to wire racks.
11

Cool completely.
12

Mix sour cream and sugar in large bowl with whisk until well blended.
13

Stir in COOL WHIP and lime zest; spoon 3/4 cup into medium bowl.
14

Add chopped pineapple and mint; mix well.
15

Stack cake layers on plate, filling with pineapple mixture.
16

Frost with remaining COOL WHIP mixture.
17

Garnish with pineapple wedges.