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
1/4 cup limeade from concentrate
0-4 tablespoons powdered sugar (4 Tbsp worked)
1 teaspoon rum extract or 1/4 cup rum
8 ounce tub Cool Whip Lite (a little over 3 cups)
1/3 cup shredded sweetened coconut
Zest of lime
Preheat oven to 350 degrees F. Spray a 13◊9 inch metal pan with cooking spray. If you use a Pyrex pan, reduce the heat to 325 degrees F.
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 a mixing bowl, beat together the softened cream cheese and limeade concentrate. Check for sweetness. If you need it, add the sugar, then beat in rum or rum extract, and fold in Cool Whip Lite. Spread over cooled cake. Sprinkle with coconut and lime zest. Top each serving with chopped mint leaves.