If you’ve stumbled across this post for Larry’s Mojito Cake, I’m hoping you will forgive the
terrible now slightly less terrible photos and just try the recipe. It’s an unusual one from the creative mind of Larry Elder. Larry and his wife Janice have been creating interesting recipes for years, and this (followed by Larry’s Caribbean Quesadillas) is one of my favorites. It’s on the lighter side and perfect for summer.
A Three Ingredient Cake Base
To make Larry’s Mojito Cake, you bake a super simple “base” cake with angel food cake mix, pineapple and lime juice — that’s it, no eggs. It’s the easiest kind of cake because all you do is stir those three things together and bake. The original recipe calls for a 15×10 inch pan, but I’ve taken some liberties with pan sizes.
Meanwhile, you prepare a frosting with softened cream cheese, limeade concentrate, powdered sugar, rum extract and whipped topping. When the cake cools, you spread the fluffy tropical frosting over the cake and garnish with mint and coconut. This is one of those easy desserts that is truly better than the sum of its parts, so save it and whip it up when you need something quick and refreshing…like now!
Larry’s Mojito Cake Pan Size
The original recipe calls for a 15×10 inch pan, but you can use a 9×13 inch pan if you need to and bake a little longer. I like preparing the cake in a glass baking dish. Technically you are supposed to reduce the heat by 25 degrees and bake longer, but I sometimes forget and the cake is just a little browner.
Larry’s Mojito Cake
20 ounce can crushed pineapple, un-drained
Juice of 1 lime
1 (1 lb.) box angel food cake mix
8 ounces reduced fat cream cheese, softened (or regular)
1/4 cup limeade concentrate (straight from the can)
1-4 tablespoons powdered sugar
1 teaspoon rum extract
8 oz tub (3 1/4 cups) whipped topping
1/3 cup shredded sweetened coconut
Zest of 1 lime
Mint leaves & Coconut (optional)
Preheat oven to 350 degrees F. Spray a 13×9 inch metal pan with cooking spray. If you use a Pyrex dish, reduce the heat to 325 degrees F. You can also use a 15×10 inch pan, which is what Larry uses.
In a mixing bowl, stir together the pineapple, lime juice and angel food cake mix. 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. Let cool completely in pan.
In mixing bowl, beat together the softened cream cheese and limeade concentrate. Check for sweetness. Add 1 tablespoon sugar at a time sugar at a time and taste to get the sweetness you like – I used 4 tablespoons. Beat in rum extract, then fold in whipped topping or whipped cream. Spread over cooled cake. Sprinkle with coconut and lime zest. Top each serving with mint leaves.