Ingredients:
18.25 oz box yellow cake mix (I used Betty Crocker Super Moist)
20 oz can crushed pineapple in juice (do not drain)
Directions:
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.
Pineapple Fluff Cream Cheese Frosting
Ingredients:
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
Directions:
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.
Nutrition info:
Servings: 24
Serving Size: 1 cupcake w/ frosting
Calories: 140.2
Fat: 2.8 g
Protein: 1.2 g
Carb: 27 g
Fiber: 0.3 g
Sugar: 16.4 g
