1 box yellow cake mix (I used Betty Crocker SuperMoist)
1 can of CRUSHED pineapple (in 100% juice)
Whipped cream
Add cake and pineapple together. Mix well (do not drain). Separate into cup cake liners and bake according to directions on the box.
Once the cup cakes have cooled add fruit bits to the top for extra garnish or flavor.
(NOTE: Do not add any other ingredients to the mix that are listed on the box. Just the pineapple w/ juice and cake mix) Also, I got the wrong kind of pineapple.. DUH! So I sent it (juice and all) through my ninja for a quick chopping!)
Optional topping recipe:
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
marshmallow spread
Combine all three ingredients, mix with a hand mixer and top cooled cupcakes!
Refrigerate after topping.
Enjoy!
Heather
How many WW points plus do you think it is?
ReplyDeleteI think it would probably be 5 pp. That is how much the pumpkin cup cakes are. IDK...
According to recipe builder the cupcake itself is 2. But then add whatever topping you put on you need to add the pts.
ReplyDeleteDELISH!
So let me get this straight.........just the dry mix and pineapple with juice and you bake it in the oven? REally? At what temp?
ReplyDelete