Pineapple Cupcakes

Pineapple Cupcakes

8 reviews, 4.2 star(s). 88% would make again

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1/3 cc Vegetable oil
3 Eggs
1 Box French vanilla cake mix
1 20-oz can crushed pineapple in juices

Original recipe makes 1



Follow directions on box, but instead of water, put in a can of crushed pineapple in juice. Blend for 30 seconds on low. Then beat for 2 minutes on medium. Bake in cupcake tins for 15 - 20 minutes at 350 degrees. Frost with vanilla or cream cheese frosting. They are amazingly moist! Note - I have used regular vanilla cake mix and white cake mix. All are good, but my favorite is French vanilla. For egg and oil amounts follow box instructions. Whats listed here is for a Betty Crocker mix. Recipe by: Susan Dunn Dixon Posted to EAT-L Digest by Susan & Chris Dixon on Feb 7, 1998

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pineapple cupcake

Calories Per Serving: 1410 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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Made this recipe as a 9 x 13 cake instead of cupcakes, 35 min @ 350. Moist, delicious and super easy. Served with cool whip instead of icing but a cream cheese icing would be great.
Lynn1775 2y ago

So yummy! I also mixed some pineapple juice, lemon juice and lemon zest with vanilla icing and saved some crushed pineapple to dollop on top.
Lucifera 3y ago

My husband made these for me because I had back surgery omg so good!
johasbrouck 4y ago

Uses cake mix, yuk! Really should use base ingredients.
Glenpowell 4y ago

Wow finally a different cupcake that is easy to make but tastes better than bakery. I used pineapple cream cheese frosting. Everyone will fight over the last one. Thanks for posting this one.
Hcal80 5y ago

These were very good! Makes about 18 servings. I made my own fat free cream cheese frosting and stored these in the fridge - they taste very good cold!
dell0019 6y ago

Very easy to make and very tasty. The pineapple is not overwhelming.
liztigger 6y ago

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