“A tropical pineapple frosting tops these angel food cupcakes.” - by JELL-O
Ingredients
Adjust Servings
Original recipe yields 30 servings
Directions
- Heat oven to 375 degrees F.
- Prepare cake batter as directed on package; pour into 30 paper-lined muffin cups, filling each cup 2/3 full. Bake 12 to 15 min. or until tops are golden brown and cracks feel dry. (Note: If baking in batches, refrigerate remaining batter in bowl until ready to pour into lined muffin cups and bake.) Cool cupcakes in pans 10 min.; remove to wire racks. Cool completely.
- Mix dry pudding mix and pineapple in medium bowl. Gently stir in COOL WHIP; spread onto cupcakes.
- Top with berries.
Nutrition
Amount Per Serving (30 total)
- Calories
- 82 cal
- 4%
- Fat
- 0.4 g
- < 1%
- Carbs
- 17.8 g
- 6%
Based on a 2,000 calorie diet
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Reviews (8)
Rate This Recipe
"i made these for my graduation party and while the icing was amazing, the cupcakes themselves were pretty useless, everytime the paper was pulled away they shrank until they looked like mushrooms..." See more"
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