Try this Pineapple Cupcakes recipe, or contribute your own.
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
Lynn1775 3y agoMade 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.
Lucifera 3y agoSo yummy! I also mixed some pineapple juice, lemon juice and lemon zest with vanilla icing and saved some crushed pineapple to dollop on top.
DessertBaker27 3y ago
johasbrouck 4y agoMy husband made these for me because I had back surgery omg so good!
Glenpowell 4y agoUses cake mix, yuk! Really should use base ingredients.
Hcal80 5y agoWow 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.
dell0019 6y agoThese 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!
liztigger 6y agoVery easy to make and very tasty. The pineapple is not overwhelming.