These cupcakes are pure fun. Bursting with colour and flavour, they're a refreshing change from other more traditional chocolate or vanilla desserts. Starting with a box cake makes it a cinch to prepare, but the special add-ins make these cupcakes extra special.
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.
1/4 cup butter, softened
1/2 cup packed brown sugar
8 drained canned pineapple rings, each cut into 6 pieces
Mix butter and sugar until blended; spoon into 24 paper-lined muffin cups. Top with pineapple.
Beat cake mix, dry pudding mix, eggs and water with mixer until blended; spoon over pineapple. (Cups will be almost completely filled.)
Bake 18 to 20 min. or until toothpick inserted in centres comes out clean. Cool 10 min. Remove cupcakes to wire racks; cool completely.
Invert cupcakes onto plates just before serving; remove and discard paper liners. Serve topped with Cool Whip and cherries.
Kraft Kitchen Tips!
Substitute cut-up canned peaches for the pineapple.
How to Store
Keep cooled cupcakes refrigerated.
Calories From Fat
% Daily Value
Fat 5 g
Saturated fat 2 g
Cholesterol 20 mg
Sodium 220 mg
Carbohydrate 28 g
Fibre 0 g
Sugars 19 g
Protein 2 g
24 servings, 1 cupcake (60 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.