• 16servings
  • 85minutes
  • 260calories

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsB1, B2, B3, B12, C
MineralsCalcium, Iron, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. Zest and juice from 1 lime , divided

  2. 1 pkg. ( 2-layer size) white cake mix

  3. 3 egg s

  4. 2 Tbsp. oil

  5. 2/3 cup BREAKSTONE'S or KNUDSEN Sour Cream

  6. 2/3 cup powdered sugar

  7. 1 tub (8 oz.) COOL WHIP Whipped Topping , thawed

  8. 1-1/2 cups chopped fresh pineapple

  9. 2 Tbsp. finely chopped fresh mint

  10. 5 slices fresh pineapple wedges (about 1/2 inch thick)

Instructions Jump to Ingredients ↑

  1. HEAT oven to 350°F.

  2. COVER bottoms of 2 (9-inch) round pans with parchment paper; spray with cooking spray. 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 min. Pour into prepared pans.

  3. BAKE 25 to 30 min. or until toothpick inserted in centers comes out clean. Cool 10 min.; remove to wire racks. Cool completely.

  4. 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.

  5. STACK cake layers on plate, filling with pineapple mixture. Frost with remaining COOL WHIP mixture. Garnish with pineapple wedges.


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