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Angel Lush Cupcakes

Prep time 15 mins
Yield Makes 30 servings

Ingredients

  • 1 pkg. (16 oz.) angel food cake mix
  • 1 pkg. (3.4 oz.) JELL-O Vanilla Flavor Instant Pudding
  • 2 cans (8 oz. each) DOLE Crushed Pineapple in Juice, undrained
  • 1 cup thawed COOL WHIP Whipped Topping
  • 15 fresh strawberries, cut in half

How to Make It

  1. HEAT oven to 375° F.

    PREPARE cake batter as directed on package; pour into 30 paper-lined muffin cups, filling each cup 2/3 full. Bake 12 to 15 min. or until tops are golden brown and cracks feel dry. (Note: If baking in batches, refrigerate remaining batter in bowl until ready to pour into lined muffin cups and bake.) Cool cupcakes in pans 10 min.; remove to wire racks. Cool completely.

    MIX dry pudding mix and pineapple in medium bowl. Gently stir in COOL WHIP; spread onto cupcakes.

    TOP with berries.

    Nutritional Information
    Calories: 90
    Total fat: 5 g
    Saturated fat: 0 g
    Cholesterol: 0 mg
    Sodium: 160 mg
    Carbohydrate: 20 g
    Dietary Fiber: 0 g
    Sugars: 17 g
    Protein: 1 g
    Vitamin A: 0% DV
    Vitamin C: 10% DV
    Calcium: 2% DV
    Iron: 0% DV