Pineapple Mojito Cake

Ingredients

• 0.7 cup knudsen cream sour
• 3  eggs 
• 2 Tbsp mint leaves fresh finely chopped
• 1  lime zest divided
• 2 Tbsp oil 
• 1.5 cups pineapple fresh chopped
• 5 slices pineapple wedges fresh ( 1/)
• 0.7 cup powdered sugar 
• 8 oz cool whip whipped topping thawed
• 1 pkg duncan hines classic decadent cake mix white ( 2-layer size)

Equipment

• bowl
• baking paper
• oven
• whisk
• blender
• toothpicks

Directions

1. Heat oven to 350F.
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.
4. 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 min.
5. Pour into prepared pans.
6. Bake 25 to 30 min. or until toothpick inserted in centers comes out clean. Cool 10 min.; remove to wire racks. Cool completely.
7. 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.
8. Add chopped pineapple and mint; mix well.
9. Stack cake layers on plate, filling with pineapple mixture. Frost with remaining COOL WHIP mixture.
10. Garnish with pineapple wedges.