Ingredients Jump to Instructions ↓

  1. 1 (0.99 lb) package angel food cake mix

  2. 1 (0 1/4 lb) package jell-o vanilla fat-free instant pudding mix

  3. 1 (1 2/3 cup) can crushed pineapple in juice, undrained

  4. 1 cup Cool Whip Lite , thawed

  5. 12 fresh strawberries , halved

Instructions Jump to Ingredients ↑

  1. Heat oven to 350°F.

  2. Prepare cake batter as directed on package. Pour into 24 paper-lined muffin cups (Batter will nearly fill cups). Bake 25 minutes or until tops are light golden brown.,.

  3. Cool in pan 10 minutes. Remove to wire rack. Cool completely.

  4. Mix dry pudding mix and pinepple in medium bowl. Gently stir in Cool Whip. Spread onto cupcakes. Top with berries.

  5. TIPS: It's important to bake cupcakes immediately after filling muffin cups to prevent cupcakes from sticking to paper liners.

  6. ANGEL LUSH FILLED CUPCAKES: Use small knife to cut "X" in top of each cooled cupcake. Spoon 1 tablespoons Cool Whip mixture into center of each cupcake. Frost top with remaining Cool Whip mixture. ?


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