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Coconut-Pineapple Cupcake Recipe
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Coconut-Pineapple Cupcake Recipe

1 Hr(s) 15 Min(s)
10 Min(s) Prep
1 Hr(s) 5 Min(s) Cook
Enjoy piña colada flavor for dessert with our Coconut-Pineapple Cupcake Recipe! This pineapple cupcake recipe makes delightful and delicious desserts.
What You Need
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24 servings
Original recipe yields 24 servings
1 pkg. (2-layer size) yellow cake mix
1 can (20 oz.) crushed pineapple in juice, undrained
1 can (15 oz.) cream of coconut
3 eggs
1 container (16 oz.) ready-to-spread white frosting
1 cup thawed COOL WHIP Whipped Topping
1/2 cup BAKER'S ANGEL FLAKE Coconut
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Let's Make It
1
Heat oven to 350°F.
2
Beat first 4 ingredients with mixer until blended; spoon into 24 paper-lined muffin cups.
3
Bake 20 to 25 min. or until toothpick inserted in centers comes out clean. Cool cupcakes in pans 10 min. Remove from pans to wire racks; cool completely.
4
Add COOL WHIP to frosting in medium bowl; stir just until blended. Spread onto cupcakes. Garnish with coconut.
Kitchen Tips
Tip 1
How to Store Cupcakes
Keep refrigerated.
Tip 2
Storing Coconut
Store unopened packages of BAKER'S ANGEL FLAKE Coconut at room temperature. After opening, place the package in an airtight container and refrigerate or freeze for up to 6 months.
Nutrition
Calories
210
Calories From Fat
0
% Daily Value*
Total Fat 9g
12%
Saturated Fat 6g
30%
Trans Fat 0g
Cholesterol 25mg
8%
Sodium 75mg
3%
Total Carbohydrates 31g
11%
Dietary Fibers 0g
Sugars 27g
54%
Protein 1g
2%
Vitamin A
2%
Vitamin C
2%
Calcium
0%
Iron
15%
* Percent Daily Values are based on a 2,000 calorie diet.
Servings
24 servings
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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