Pineapple Cupcakes
Infuse a taste of pineapple pizazz into your day with these luscious Pineapple Cupcakes! Perfectly soft and fluffy, you'll be dreaming of a tropical Hawaiian paradise with every bite! And thanks to an angel food cake mix shortcut, they're so quick and easy to make! You'll just need 2 ingredients!
Servings: 36
Ingredients
- 16 oz. Betty Crocker Angel Food Cake Mix box (make sure to use the ‘just add water’ variety)
- 20 oz. Dole Crushed Pineapple in 100% pineapple juice (1 can)
- Optional: Cool Whip and Shredded Coconut Flakes for Topping
Instructions
- Gather your ingredients.
- Preheat oven to 350 degrees.
- Line Cupcake Muffin Tins with Cupcake Liners.
- In large mixing bowl, stir together powdered cake mix and entire contents of Crushed Pineapple can. Mix well by hand with large spoon.
- Fill each cupcake liner approx. ¾ full with batter.
- Bake for 17 – 19 minutes, or until done.
- Allow to cool in pan for a few minutes, than transfer to wire racks to finish cooling.
- Enjoy as is, or if you’re feeling wild… pipe on some cool whip and sprinkle with coconut flakes. YUM!
Notes
- For answers to Frequently Asked Questions or tips for common substitutions and variations, please refer to the detailed information above this recipe card.
- Follow The Frugal Girls on Pinterest for more Easy Recipes!
