Mojita Cake

At church last month, all the religious education classes presented a report on a country that benefits from Operation Rice Bowl. The classes also prepared a dish native to that country. One classs did India an and made samosas (ooohh, very good) Then there was one report on Cuba accompanied by a Mojita Cake. It was fantabulous!!!! The teachers were kind enough to give me the recipe.

20 ozs crushed pineapple, undrained
2 tablespoons lime juice
1 box angel food cake mix
8 ozs reduced fat cream cheese
1/4 cup limeade from concentrate
4 tablespoon powdered sugar
1 teaspoon rum extract
2-4 teaspoons rum (they left this part out of the cake served to the kids)
8 ozs Cool Whip, thawed
Coconut for garnish (I have to leave this part out for Dave)

Preheat oven to 350.

Spray Pryex dish with Pam. Mix pineapple, lime juice and cake mix together until well blended. Pour into Pyrex dish and bake 20-25 minutes. Cool completely.

For topping, mix cream cheese, limeade and powdered sugar. Then fold in Cool Whip, rum extract and rum. Spread over cake. Top with coconut if desired.

Really, really light cake but very good.