Thursday, June 27, 2013


Pineapple Angel Food Mini Cakes...aka Mojito Cakes

 Easy to make...light and delicious...great summer dessert!

     1 box angel food cake mix
     1 15 oz. can crushed pineapple in pineapple juice

Combine the DRY cake mix with the crushed pineapple. Divide the batter into your cake molds. I used the Demarle at Home square savarin flexipan and the European Donut flexipan...If using the Demarle flexipans, do not use any butter, spray or oils in the molds.  (You can see how easily the cakes can be removed from the pans...then just a quick soap and water wash, and the pans are clean!) 
There was enough batter to fill all the molds...24 in total.

Bake at 350 degrees for about 20 minutes.  Let cool at least 5 minutes, then remove the cakes from the molds. Place on a rack to completely cool.

     1 8 oz. container of Cool Whip
     a few tablespoons of Limeade concentrate 

Mix the defrosted Cool Whip and limeade concentrate, to taste. When ready to individual cakes on serving plates. Spoon dollops of flavored Cool Whip on top of each cake. Garnish with a sprig of mint. (I often add a thin slice of lime and some toasted coconut.)

This dessert is very low in calories! And it's refreshingly tasty!


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1 comment:

The Quintessential Magpie said...

Jane, I can't be understand this, but your posts are not moving up gain on Google Reader. Not sure why, but after tonight the point is moot since it ends then.

Thank you SO much for the prayers. Lots to tell you. Will be in touch soon.

Love you,