Shelly's Recipe

ANGEL MOJITO CAKE WITH A RUM COOL WHIP TOPPING

Category: Cakes from Cake Mixes

1 lb. box angel food cake mix
20 oz. can crushed pineapple with its juice
Juice from 1 lime
8 oz. cream cheese, softened (1/3-less fat is fine)
1/4 c. frozen limeade from concentrate
4 Tbsp. powdered confectioner’s sugar
1 Tbsp. rum (or use 1 tsp. rum extract)
8 oz. tub Cool Whip, thawed
1/3 c. shredded, sweetened coconut
Grated zest from 1 lime
Optional: Mint leaves for garnish

Preheat oven to 350. Lightly butter or coat a 9×13-inch baking dish with cooking oil spray.

In a mixing bowl, stir items 1-3 together until combined. Spread batter evenly into prepared baking dish. Bake cake for 22-25 minutes or until a cake tester or toothpick inserted in the middle comes out clean. Cool cake completely on a wire rack. Leave cake in its baking dish.

Make the topping. In a mixing bowl, beat items 4-7 together until well blended. Then fold in the Cool Whip. Spread topping evenly over the top of the cooled cake. Evenly sprinkle the coconut & grated lime zest over topping. Cover and refrigerate until serving time. If desired, garnish each serving with a fresh mint leaf.