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Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 8 |
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Courtesy of Cookie , Anna and Larry. Saw this on A Taste of and I thought it sounded very interesting - so am sharing. Ingredients:
20 ounces crushed pineapple, un-drained |
1 lime, juice of |
1 lb angel food cake mix |
8 ounces reduced-fat cream cheese, softened |
1/4 cup limeade, from concentrate |
powdered sugar (reviewer used 4 tablespoons) |
1 teaspoon rum extract |
2 -4 tablespoons rum (add more if you want) (optional) |
8 ounces cool whip lite (a little over 3 cups) |
1/3 cup toasted shredded sweetened coconut |
lime zest |
mint leaf |
Directions:
1. Preheat oven to 350ºF.
2. Spray a 13×9 inch metal pan with cooking spray.
3. If you use a Pyrex dish, reduce the heat to 325ºF.
4. You can also use a 15×10 inch pan, which is what Larry uses.
5. In a mixing bowl, stir together the pineapple, lime juice, rum, and angel food cake mix.
6. Pour the mixture into the pan and bake it using the following cook times - 18-24 minutes for a 15×10 inch pan or about 25 minutes for a 13×9 inch pan.
7. Let cool completely in pan.
8. In mixing bowl, beat together the softened cream cheese and limeade concentrate.
9. Check for sweetness.
10. Add sugar if you feel you need it - I used 4 tablespoons.
11. Beat in rum extract and rum, if using,, then fold in Cool Whip Lite.
12. Spread over cooled cake.
13. Sprinkle with coconut and lime zest.
14. Top each serving with mint leaves.
15. Larry says, 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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