Prep Time
15 Mins
Yield
Makes 30 servings

How to Make It

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

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