Do you like piña coladas and tasty cupcakes? What about pineapple and coconut? Well, these cupcakes were made with you in mind.
What do I need ?
Original recipe yields 24 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
1 pkg. (2-layer size) yellow cake mix
1 can (19 fl oz/540 mL) crushed pineapple in juice, undrained
1 can (14 fl oz/398 mL) cream of coconut
1 tub (1 L) Cool Whip Whipped Topping, thawed
1/2 cup sweetened flaked coconut
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How do I make it ?
Heat oven to 350°F.
Beat first 4 ingredients with mixer until blended; spoon into 24 paper-lined muffin cups.
Bake 20 to 25 min. or until toothpick inserted in centres comes out clean. Cool cupcakes in pans 10 min. Remove from pans to wire racks; cool completely.
Frost cupcakes with Cool Whip. Garnish with coconut.
Kraft Kitchen Tips!
Store unopened packages of coconut at room temperature. After opening, place the package in an airtight container and refrigerate or freeze for up to 6 months.
How to Store
Garnish with chopped dried pineapple.
Calories From Fat
% Daily Value
Fat 10 g
Saturated fat 7 g
Cholesterol 25 mg
Sodium 170 mg
Carbohydrate 36 g
Fibre 1 g
Sugars 27 g
Protein 2 g
24 servings, 1 cupcake (61 g) each
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.