Pineapple Mojito Cake

• zest and juice from 1 lime, divided
• 1 pkg. ( 2-layer size) white cake mix
• 3 eggs
• 2 Tbsp. oil
• 2/3 cup BREAKSTONE'S or KNUDSEN Sour Cream
• 2/3 cup powdered sugar
• 1 tub (8 oz.) COOL WHIP Whipped Topping, thawed
• 1-1/2 cups chopped fresh pineapple
• 2 Tbsp. finely chopped fresh mint
• 5 slices fresh pineapple wedges (about 1/2 inch thick)

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.
5. Scrape bottom and side of bowl; beat on medium speed 2 min.
6. Pour into prepared pans.
7. Bake 25 to 30 min.
8. or until toothpick inserted in centers comes out clean.
9. Cool 10 min.
10. ; remove to wire racks.
11. Cool completely.
12. Mix sour cream and sugar in large bowl with whisk until well blended.
13. Stir in COOL WHIP and lime zest; spoon 3/4 cup into medium bowl.
14. Add chopped pineapple and mint; mix well.
15. Stack cake layers on plate, filling with pineapple mixture.
16. Frost with remaining COOL WHIP mixture.
17. Garnish with pineapple wedges.

lime, white cake, eggs, oil, s, powdered sugar, pineapple, fresh mint, pineapple

Taken from www.kraftrecipes.com/recipes/pineapple-mojito-cake-118267.aspx (may not work)