Larry's Mojito Cake

Total Time: 40 mins Preparation Time: 15 mins Cook Time: 25 mins

Ingredients

• 20 ounces crushed pineapple, un-drained
• 1 lime, juice of
• 1 lb angel food cake mix
• 8 ounces reduced-fat cream cheese, softened
• 1/4 cup limeade, from concentrate
• powdered sugar (reviewer used 4 tablespoons)
• 1 teaspoon rum extract
• 2 -4 tablespoons rum (add more if you want) (optional)
• 8 ounces cool whip lite (a little over 3 cups)
• 1/3 cup toasted shredded sweetened coconut
• lime zest
• mint leaf

Recipe

• 1 preheat oven to 350ºf.
• 2 spray a 13×9 inch metal pan with cooking spray.
• 3 if you use a pyrex dish, reduce the heat to 325ºf.
• 4 you can also use a 15×10 inch pan, which is what larry uses.
• 5 in a mixing bowl, stir together the pineapple, lime juice, rum, and angel food cake mix.
• 6 pour the mixture into the pan and bake it using the following cook times - 18-24 minutes for a 15×10 inch pan or about 25 minutes for a 13×9 inch pan.
• 7 let cool completely in pan.
• 8 in mixing bowl, beat together the softened cream cheese and limeade concentrate.
• 9 check for sweetness.
• 10 add sugar if you feel you need it - i used 4 tablespoons.
• 11 beat in rum extract and rum, if using,, then fold in cool whip lite.
• 12 spread over cooled cake.
• 13 sprinkle with coconut and lime zest.
• 14 top each serving with mint leaves.
• 15 larry says, "one last thing. it’s fairly low fat. you could get away with using cool whip free rather than cool whip lite, but i personally would not trade out the low fat cream cheese for fat free because the texture would not be as smooth.".