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  • 24servings
  • 75minutes
  • 200calories

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Nutrition Info . . .

NutrientsProteins, Carbohydrates, Cellulose
VitaminsA, B2, B3, B9, B12, D
MineralsChromium, Calcium, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 1 pkg. (2-layer size) carrot cake mix

  2. 1/4 cup butter , softened

  3. 1 pkg. (8 oz.) PHILADELPHIA Cream Cheese , softened

  4. 1 cup powdered sugar

  5. 1 tsp. vanilla

  6. 24 canned pineapple tidbits (about 1/3 cup), drained

Instructions Jump to Ingredients ↑

  1. PREPARE cake batter and bake as directed on package for 24 cupcakes. Cool in pans 10 min.; remove to wire racks. Cool completely.

  2. BEAT next 4 ingredients with mixer until well blended; spread onto cupcakes.

  3. TOP with pineapple.

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