1 can (8 oz.) crushed pineapple in juice, undrained
1 cup JET-PUFFED Miniature Marshmallows
1-1/2 cups thawed COOL WHIP Whipped Topping
1/2 cup BAKER'S ANGEL FLAKE Coconut, toasted
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Let's Make It
Prepare cake batter and bake as directed on package for 24 cupcakes. Cool 10 min. (Do not remove cupcakes from pans.) Pierce tops with fork or skewer.
Add boiling water to gelatin mix in small bowl; stir 2 min. until completely dissolved. Spoon over cupcakes. Refrigerate 30 min.
Meanwhile, combine dry pudding mix, oranges, pineapple and marshmallows in large bowl. Gently stir in COOL WHIP. Refrigerate 30 min.
Spread pudding mixture onto cupcakes; sprinkle with coconut.
Use 1 pkg. (3 oz.) JELL-O SIMPLY GOOD Orange Tangerine Flavor Gelatin.
How to Easily Poke Holes in Cupcakes
Use a meat fork to make the holes in the cupcakes to fill with the dissolved gelatin.
How to Store
Keep frosted cupcakes refrigerated.
Calories From Fat
% Daily Value*
Total Fat 6g
Saturated Fat 2.5g
Trans Fat 0g
Total Carbohydrates 29g
Dietary Fibers 1g
* Percent Daily Values are based on a 2,000 calorie diet.
* 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.