5 slices fresh pineapple wedges (about 1/2 inch thick)
Heat oven to 350 degrees F.
Cover bottoms of 2 (9-inch) round pans with parchment paper; spray with cooking
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.
Pour into prepared pans.
Bake for 25 to 30 minutes or until a wooden pick inserted in centers comes out
Cool for 10 minutes; 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.
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):