Indulge in the Refreshing Simplicity of Larry’s Mojito Cake: Your Ultimate Summer Dessert Recipe

If you’ve been searching for a dessert that perfectly captures the essence of summer—light, zesty, and utterly refreshing—then you’ve stumbled upon a true culinary gem: Larry’s Mojito Cake. This isn’t just any cake; it’s an extraordinary creation from the innovative kitchen of Larry Elder and his wife Janice, renowned for crafting intriguing and delicious recipes over the years. While I confess the original accompanying photos might have been, shall we say, character-building, the recipe itself shines so brightly that you’ll quickly overlook any visual imperfections once you taste this masterpiece. Along with Larry’s Caribbean Quesadillas, this Mojito Cake stands out as one of my all-time favorites. It’s designed to be on the lighter side, making it the quintessential treat for those warm, sun-drenched days.

The Uncomplicated Genius: A Three-Ingredient Cake Base

What makes Larry’s Mojito Cake truly stand apart is its remarkably simple yet ingenious base. Forget complicated measurements, endless bowls, or the hassle of separating eggs. This cake base requires only three core ingredients: a box of angel food cake mix, a can of crushed pineapple (undrained, for maximum moisture and flavor), and the bright, zesty kick of fresh lime juice. That’s it! No eggs are needed, no butter to cream, just a quick stir, and into the oven it goes. This minimalist approach doesn’t compromise on flavor or texture; instead, it yields a cake that is incredibly light, moist, and infused with a subtle tropical sweetness that forms the perfect canvas for the vibrant frosting to come.

The beauty of using angel food cake mix in this fashion is its inherent airiness and ability to absorb flavors, making it an ideal choice for a lighter dessert. The pineapple adds not only sweetness and moisture but also a delightful tang, while the lime juice elevates the “mojito” profile even before the frosting is applied. This foundation is a testament to Larry Elder’s creative culinary spirit—finding elegant simplicity in unexpected combinations.

Crafting the Tropical Dream: Zesty Lime and Rum Frosting

Once your incredibly easy cake base is baked and cooling, it’s time to whip up the show-stopping frosting. This tropical topping is where the “Mojito” truly comes to life, delivering a burst of refreshing flavor with every bite. The frosting marries softened cream cheese with tangy limeade concentrate, a touch of powdered sugar for balanced sweetness, a hint of rum extract for that signature mojito essence, and a generous tub of whipped topping to create an ethereal, fluffy consistency.

The combination of these ingredients results in a frosting that is both creamy and light, tart yet sweet, with an unmistakable tropical aroma. The limeade concentrate provides a more intense lime flavor than fresh lime juice alone, ensuring that the citrus notes truly pop. The rum extract, while optional, adds a depth of flavor that mimics the alcoholic cocktail without the actual alcohol, making it family-friendly. However, for an adult twist, a tablespoon or two of actual light rum could be added to the frosting mix, adjusting for consistency. Once spread over the completely cooled cake, this vibrant frosting transforms the simple base into an indulgent yet refreshing dessert. To finish, a sprinkle of shredded coconut and a garnish of fresh mint leaves not only add beautiful visual appeal but also enhance the overall tropical experience.

Achieving Perfection: Pan Sizes and Essential Baking Tips

While the recipe for Larry’s Mojito Cake is incredibly forgiving, paying attention to your pan choice and oven temperature can ensure the best results. The original recipe, as crafted by Larry, calls for a 15×10 inch pan, which yields a thinner cake that bakes more quickly and provides a good cake-to-frosting ratio. However, if you don’t have this specific size, a standard 9×13 inch pan works beautifully, though you’ll need to adjust your baking time slightly and potentially your oven temperature.

For a 15×10 inch pan: This size will give you a thinner cake, usually requiring 18-24 minutes of baking time at 350 degrees F. Keep a close eye on it, as angel food cakes can go from perfectly golden to overly brown quite quickly.
For a 9×13 inch pan: This is a common household size and will produce a slightly thicker cake. Expect to bake it for approximately 25 minutes at 350 degrees F.
Using a Glass Baking Dish (Pyrex): If you opt for a glass dish, which I often do for its even heat distribution and beautiful presentation, it’s generally recommended to reduce the oven temperature by 25 degrees F. So, instead of 350 degrees F, you would bake at 325 degrees F, and likely for a slightly longer duration. This prevents the edges from over-browning before the center is cooked through. I’ll admit, I sometimes forget this rule, and while the cake turns out just a little browner around the edges, it’s still absolutely delicious!

Regardless of your pan choice, the key is to ensure the cake is baked through. You can test for doneness by gently pressing the top—it should spring back. Alternatively, a toothpick inserted into the center should come out clean. And perhaps the most crucial tip: allow the cake to cool completely in the pan before applying the frosting. This ensures the frosting doesn’t melt and maintains its perfect fluffy texture, giving you a picture-perfect, delectable dessert.

Larry’s Mojito Cake: The Recipe

Get ready to impress your friends and family with this incredibly easy and refreshingly delicious Mojito Cake. It’s the perfect sweet ending to any meal, especially during the warmer months.

Yields: 8-10 servings
Prep time: 15 minutes
Cook time: 18-25 minutes

Ingredients:

1 (20 ounce) can crushed pineapple, un-drained (do not drain the juice!)
Juice of 1 fresh lime (about 2 tablespoons)
1 (1 lb.) box angel food cake mix (standard size)
8 ounces reduced fat cream cheese, softened (or regular full-fat cream cheese for a richer frosting)
¼ cup limeade concentrate (straight from the can, thawed if frozen)
1-4 tablespoons powdered sugar, to taste (confectioners’ sugar)
1 teaspoon rum extract (for that classic mojito aroma)
1 (8 oz tub / 3 ¼ cups) whipped topping, thawed (like Cool Whip)
⅓ cup shredded sweetened coconut, for garnish
Zest of 1 lime, for garnish (finely grated)
Fresh mint leaves & extra coconut (optional, for decorative topping)

Instructions:

Prepare Your Oven & Pan: Preheat oven to 350 degrees F (175 degrees C). If using a metal 13×9 inch pan, spray it lightly with cooking spray. If you opt for a Pyrex (glass) dish, reduce the heat to 325 degrees F (160 degrees C) to prevent over-browning. Larry often uses a 15×10 inch pan, which will result in a thinner cake.
Mix the Cake Base: In a large mixing bowl, combine the un-drained crushed pineapple, fresh lime juice, and the entire box of angel food cake mix. Stir thoroughly with a spoon or spatula until just combined. Do not overmix; a few lumps are fine.
Bake the Cake: Pour the cake mixture evenly into your prepared pan. Bake according to pan size:
- For a 15×10 inch pan: Bake for 18-24 minutes.
- For a 13×9 inch pan: Bake for about 25 minutes.
- For a Pyrex dish at 325 F: Baking time may be slightly longer, around 30-35 minutes, or until a toothpick inserted into the center comes out clean.
Cool Completely: Remove the cake from the oven and let it cool completely in the pan on a wire rack. This is crucial before frosting.
Prepare the Frosting: In a clean mixing bowl, beat together the softened cream cheese and limeade concentrate until smooth and well combined.
Sweeten to Taste: Taste the cream cheese mixture. Add 1 tablespoon of powdered sugar at a time, mixing after each addition, until you reach your desired level of sweetness. I typically use 4 tablespoons for a perfectly balanced sweetness.
Add Flavor: Beat in the rum extract until fully incorporated.
Fold in Whipped Topping: Gently fold in the thawed whipped topping until the frosting is light, fluffy, and evenly combined. Be careful not to deflate the whipped topping.
Frost the Cake: Once the cake is completely cool, evenly spread the fluffy tropical frosting over the top.
Garnish and Serve: Sprinkle the entire cake with shredded sweetened coconut and fresh lime zest. For an extra flourish, top each individual serving with a few fresh mint leaves. Serve chilled and enjoy!

Serving Suggestions, Variations, and Perfect Pairings

Larry’s Mojito Cake is a versatile dessert that can elevate any occasion. Its light and refreshing nature makes it an ideal choice for summer barbecues, potlucks, or a simple weeknight treat. Here are some ideas to make it even more special:

Perfect Pairings: Serve alongside a tall glass of iced tea, homemade lemonade, or a classic mojito (for adults!). It also pairs wonderfully with a light fruit salad or a scoop of vanilla bean ice cream for an extra touch of indulgence.
Fruit Boost: While delicious as is, consider adding fresh berries like raspberries or blueberries on top for an extra burst of color and flavor. Sliced kiwi or mango could also add a delightful tropical twist.
Alcoholic Twist: For an adult-only version, you can replace the rum extract with 1-2 tablespoons of light rum in the frosting. Alternatively, once the cake is cooled, you could lightly brush the cake base with a rum simple syrup before frosting for an extra boozy kick.
Coconut Overload: If you’re a true coconut lover, you can toast the shredded coconut lightly before sprinkling it on top for an enhanced nutty flavor and aroma.
Lime Intensity: Adjust the amount of lime zest in the frosting or as a garnish to control the intensity of the lime flavor. A little extra zest can really brighten the whole cake!

This cake is not just a dessert; it’s an experience. Its ease of preparation means you can whip it up for impromptu gatherings, and its unique flavor profile guarantees it will be a memorable hit.

Why Larry’s Mojito Cake is Your Go-To Summer Dessert

In a world of heavy, rich desserts, Larry’s Mojito Cake stands out as a beacon of refreshing delight. Its “better than the sum of its parts” quality is truly remarkable. The simple three-ingredient cake base, which defies expectations, creates a moist and airy foundation. This is then perfectly complemented by the creamy, tangy, and subtly rum-kissed frosting. The result is a symphony of flavors and textures that is both satisfying and light, making it the ultimate summer dessert.

It’s the kind of dessert that disappears quickly, with guests often asking for the recipe. Its vibrant lime notes and tropical undertones transport you to a sunny beach with every bite. So, when you’re in need of something quick, easy, refreshing, and utterly delicious – something that truly embodies the spirit of summer – look no further than Larry’s Mojito Cake. You won’t regret it!

Frequently Asked Questions About Larry’s Mojito Cake

Q: Can I use fresh lime juice instead of limeade concentrate in the frosting?

A: While fresh lime juice will work, limeade concentrate provides a more intense and consistent lime flavor that is key to the “Mojito” profile. If you only have fresh lime juice, you might need to use more of it (perhaps 4-6 tablespoons) and adjust the powdered sugar content to achieve the desired sweetness and tang, as fresh lime juice is less sweet than concentrate.

Q: Can I make this cake ahead of time? How long does it last?

A: Yes, this cake is excellent for making ahead! You can bake the cake base a day in advance, let it cool completely, and then wrap it tightly in plastic wrap before frosting. The frosted cake can be stored in an airtight container in the refrigerator for up to 3-4 days. The flavors often meld and deepen beautifully overnight.

Q: What if I don’t have rum extract?

A: Rum extract adds a specific aromatic depth that enhances the mojito theme. If you don’t have it, you can substitute with vanilla extract for a slightly different, but still delicious, flavor profile. For an adult version, a tablespoon of light rum can be used in the frosting instead of the extract.

Q: Can I use different canned fruits in the cake base?

A: The original recipe specifically uses crushed pineapple because its acidity and moisture content react perfectly with the angel food cake mix. While other fruits might work, they could alter the texture and flavor significantly. Pineapple is highly recommended for this particular recipe.

Q: How should I store leftover Mojito Cake?

A: Due to the cream cheese frosting, Larry’s Mojito Cake should always be stored in an airtight container in the refrigerator. This will keep it fresh and prevent the cake from drying out. Bring it to room temperature for about 15-20 minutes before serving for the best flavor and texture.

This delightful Mojito Cake is more than just a recipe; it’s an invitation to experience simple joy and refreshing flavors. It’s a testament to the fact that extraordinary taste doesn’t always require extraordinary effort. So go ahead, whip up Larry’s Mojito Cake, and let its unique charm and vibrant taste transport you to a tropical paradise, one delicious bite at a time!