Prepare cake batter as directed on package. Add pineapple, bananas, 1/2 cup nuts and vanilla; mix well. Spoon into 36 paper-lined muffin cups.
Bake 21 to 24 min. or until toothpick inserted in centers comes out clean. Cool cupcakes in pan 10 min. Remove to wire racks; cool completely.
Spoon frosting into medium bowl. Add COOL WHIP; whisk until blended. Spread onto cupcakes; sprinkle with remaining nuts.
Fit pastry bag with desired decorating tip. Spoon enough COOL WHIP mixture into prepared bag to fill about halfway. Use to pipe COOL WHIP mixture onto cupcakes, refilling bag with remaining COOL WHIP mixture when necessary. Or if you don't have a pastry bag, you can use a resealable plastic bag instead. Spoon COOL WHIP mixture into bag, then cut piece off one bottom corner of bag before using to frost cupcakes.
How to Store
Keep frosted cupcakes refrigerated.
Calories From Fat
% Daily Value*
Total Fat 12g
Saturated Fat 3g
Trans Fat 0g
Total Carbohydrates 31g
Dietary Fibers 1g
* 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.