Enjoy piña colada flavor for dessert with our Coconut-Pineapple Cupcake Recipe! This pineapple cupcake recipe makes delightful and delicious desserts.
What You Need
Original recipe yields 24 servings
1 pkg. (2-layer size) yellow cake mix
1 can (20 oz.) crushed pineapple in juice, undrained
1 can (15 oz.) cream of coconut
1 container (16 oz.) ready-to-spread white frosting
1 cup thawed COOL WHIP Whipped Topping
1/2 cup BAKER'S ANGEL FLAKE Coconut
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Let's 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 centers comes out clean. Cool cupcakes in pans 10 min. Remove from pans to wire racks; cool completely.
Add COOL WHIP to frosting in medium bowl; stir just until blended. Spread onto cupcakes. Garnish with coconut.
How to Store Cupcakes
Store unopened packages of BAKER'S ANGEL FLAKE Coconut at room temperature. After opening, place the package in an airtight container and refrigerate or freeze for up to 6 months.
Calories From Fat
% Daily Value*
Total Fat 9g
Saturated Fat 6g
Trans Fat 0g
Total Carbohydrates 31g
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.