2 cups assorted fresh berries (blueberries, raspberries and sliced strawberries)
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Let's Make It
Heat oven to 375ºF.
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 pineapple and dry pudding mix in medium bowl until blended. Gently stir in COOL WHIP; spread onto cupcakes.
Top with berries.
If you can't bake all the cupcakes at once, store remaining batter in refrigerator between batches and bake up as quickly as possible so cupcakes are light and fluffy.
Substitute 15 halved fresh strawberries for the 2 cups assorted fresh berries.
How to Store
Store frosted cupcakes in refrigerator.
You can feel good about serving these luscious low-fat cupcakes to friends and family at your next gathering.
Calories From Fat
% Daily Value*
Total Fat 0.5g
Saturated Fat 0g
Trans Fat 0g
Total Carbohydrates 14g
Dietary Fibers 0g
* Percent Daily Values are based on a 2,000 calorie diet.
* 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.