Mojito Cake

Tacky, but oh so good

One of my favorite desserts is something called Mojito Cake. I know that the ingredients are very “tacky”, namely the cool whip, but it is really good and easy to make.

Mojito Cake

20 oz can crushed pineapple, un-drained
Juice of 1 lime
1 (1 lb) box angel food cake mix
8 oz reduced fat cream cheese, softened
1/4 cup limeade from concentrate
4 Tbs powdered sugar
1 tsp rum extract
8 oz tub Cool Whip Lite
1/3 cup shredded sweetened coconut
Zest of lime
Mint leaves

Preheat oven to 350°. Spray a 13×9 inch metal pan with cooking spray. If you use a Pyrex dish, reduce the heat to 325°.

In a mixing bowl, stir together the pineapple, lime juice and angel food cake mix. Pour the mixture into the pan and bake it using the following cook times – about 25 minutes. Let cool completely in pan.

In mixing bowl, beat together the softened cream cheese and limeade concentrate. Check for sweetness. Add sugar if you feel you need it – I used 4 tablespoons. Beat in rum extract, then fold in Cool Whip Lite. Spread over cooled cake. Sprinkle with coconut and lime zest. Top each serving with mint leaves.

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.

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