Pineapple Angelfood Cupcakes
Low cal dessert!
Servings: 12
Ingredients
- 1 Box Angel Food Cake Mix look for one that only uses water
- 20 ounce can of Crushed Pineapple
- 1 Tub Cool Whip
- 2 Tbsp Vanilla Sugar Free Pudding Mix optional
Instructions
- Preheat oven as directed on cake package.
- Drain pineapple, reserving the juice in a liquid measuring cup. Put fruit to the side while preparing cake.
- If juice does not equal the amount directed on the package add cool water to meet the amount of liquid needed.
- Mix with cake mix.
- Fill 48 mini cupcake tins or 24 full size with paper liners for easy clean up. Pour mix into liners until 3/4 full.
- Bake for 12-20 minutes until tops turn golden and start to crack. Mini cupcakes will be closer to the 12-15 minute mark.
- While baking, in a large bowl fold pineapple into whipped topping until mixed. Store in fridge until cupcakes are completely cool and ready for topping.
Notes
Mod Carb
If you would like to sweeten your frosting you can add some dry pudding mix to your cool whip mixture. You will probably only use 1/2 to 3/4 of your frosting. I'm sure you'll figure out something to do with the extra. ;)
The minis are fun if you are going to a potluck or somewhere that guests will be grazing.
If making them at home, choose the full size pineapple cupcakes at just over 100 Calories!
If making them at home, choose the full size pineapple cupcakes at just over 100 Calories!