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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 30 |
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A tropical pineapple frosting tops these angel food cupcakes. Ingredients:
1 (16 ounce) package angel food cake mix |
1 (3.4 ounce) package jell-o vanilla flavor instant pudding |
2 (8 ounce) cans dole crushed pineapple in juice, undrained |
1 cup thawed cool whip whipped topping |
15 fresh strawberries, cut in half |
Directions:
1. Heat oven to 375 degrees F.
2. 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.
3. Mix dry pudding mix and pineapple in medium bowl. Gently stir in COOL WHIP; spread onto cupcakes.
4. Top with berries.
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