5 slices fresh pineapple wedges (about 1/2 inch thick)
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Let's Make It
Heat oven to 350°F.
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.
Bake 25 to 30 min. or until toothpick inserted in centers comes out clean. Cool 10 min.; remove to wire racks. Cool completely.
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.
Stack cake layers on plate, filling with pineapple mixture. Frost with remaining COOL WHIP mixture. Garnish with pineapple wedges.
How to Cut Fresh Pineapple for Use in Recipe
Peel and core pineapple, then cut crosswise into 4 pieces. Cut 1 piece into 3 rings to use for garnish. Chop enough of the remaining pineapple pieces to measure 1-1/2 cups. Refrigerate remaining pineapple for snacking or another use.
Substitute chopped mangos for the chopped pineapple. Omit pineapple wedges. Garnish cake with sliced mangos.
How to Store
Calories From Fat
% Daily Value*
Total Fat 11g
Saturated Fat 4.5g
Trans Fat 1g
Total Carbohydrates 39g
Dietary Fiber 1g
* Percent Daily Values are based on a 2,000 calorie diet.
Makes 16 servings.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.