Pineapple Mojito Cake

Pineapple Mojito Cake


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


  1. Heat oven to 350 degrees F.
  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. 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 minutes.
  4. Pour into prepared pans.
  5. Bake for 25 to 30 minutes or until a wooden pick inserted in centers comes out clean.
  6. Cool for 10 minutes; remove to wire racks. Cool completely.
  7. Mix sour cream and sugar in large bowl with whisk until well blended.
  8. Stir in COOL WHIP and lime zest; spoon 3/4 cup into medium bowl.
  9. Add chopped pineapple and mint; mix well.
  10. Stack cake layers on plate, filling with pineapple mixture.
  11. Frost with remaining COOL WHIP mixture.
  12. Garnish with pineapple wedges.
  13. Keep refrigerated.

total time 1 hr 25 min | prep 20 min | 16 servings

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.

Recipe and photo credit (used with permission):