Get Pineapple Cupcakes ready for the oven in just 10 minutes. Then try to contain yourself as you wait to enjoy one of these flavorful Pineapple Cupcakes!
What You Need
Original recipe yields 24 servings
1 pkg. (2-layer size) white cake mix
1 can (8 oz.) crushed pineapple in juice, undrained
1/3 cup oil
1/4 cup water
2 tsp. maraschino cherry juice
3 cups thawed COOL WHIP Whipped Topping
1/4 cup chopped BAKER'S ANGEL FLAKE Coconut, toasted
12 maraschino cherries, cut in half
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Let's Make It
Heat oven to 350°F.
Beat first 6 ingredients in large bowl with mixer until blended. Spoon batter into 24 paper-lined muffin cups.
Bake 20 to 25 min. or until toothpick inserted in centers comes out clean. Cool cupcakes in pans 10 min.; remove to wire racks. Cool completely.
Frost with COOL WHIP; sprinkle with coconut and top with maraschino cherry halves.
How to Store Cupcakes
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.
Calories From Fat
% Daily Value*
Total Fat 6g
Saturated Fat 3g
Trans Fat 0g
Total Carbohydrates 21g
Dietary Fibers 0g
* 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.