Pineapple Bliss Cupcakes
I made this as a cake. Don’t. I’ve never tried the pumpkin version of this. After this attempt, I’m not sure I will.
The cake was crumbly. VERY crumbly. I mean, it just fell apart in the pan when I was trying to cut it. In all the years of baking cake, from scratch or a box, I’ve NEVAH had that happen. EVER!
It wasn’t dry. It was rather good. I didn’t make the fluff topping for it. I’m not a fan of fluff. To me, the picture looks like cottage cheese and pineapple. LOL Also, I’m thinking of maybe trying this again, make them as cupcakes, and putting a cherry in the center before baking. I think that would be really good. Kind of a mock pineapple upside down cupcake. *shrugs*
Pineapple Bliss Cupcakes
These low fat cupcakes are moist and delicious and you won’t believe how easy they are to make. All it takes is a box of yellow cake mix and a can of crushed pineapple; no eggs, no oil or butter needed!!
Ingredients
For the cupcakes:
- 18.25 oz box yellow cake mix, I used Betty Crocker Super Moist
- 20 oz can crushed pineapple in juice , do not drain
For the Pineapple Fluff Cream Cheese Frosting
- 8 oz Philadelphia 1/3 less fat cream cheese
- 20 oz can pineapple in pineapple juice, DRAINED - SQUEEZE WELL
- 3/4 cup fluff marshmallow spread
Instructions
For the cupcakes:
- Combine both ingredients in large bowl.
- Mix on medium speed with electric mixer.
- Pour into lined cupcake tins about 2/3 full.
- Bake in accordance with cake mix directions or until a toothpick inserted comes out clean.
- Set aside to cool.
For the frosting:
- Pineapple Fluff Cream Cheese Frosting
- Combine cream cheese, crushed pineapple and marshmallow fluff in a medium bowl and mix with a hand mixer until combined well.
- Spread on cooled cupcakes and refrigerate until ready to eat.
Notes
Recipe from Skinny Taste
Nutrition Information
Yield
24Serving Size
1Amount Per Serving Calories 127Total Fat 1gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 0gCholesterol 1mgSodium 169mgCarbohydrates 28gFiber 1gSugar 18gProtein 1g
