Pineapple Mojito Cake

Prep time :... 20 minutes ... Total time : 1 hour 25 minutes ..........Total serving .... 16

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 ( or sour cream of your choice)

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

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 boBAKE 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.

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 chopped mangos for the chopped pineapple. Omit pineapple wedges. Garnish cake with sliced mangos.

How to Store

Keep refrigerated.