Pineapple Inside-Out Cupcakes

recipe

Yield:

33 servings (serving size: 1 cake)

Recipe from

Oxmoor House

Recipe Time

Prep: 17 Minutes
Cook: 22 Minutes

Nutritional Information

Calories 195
Caloriesfromfat 2 %
Fat 0.5 g
Satfat 0.3 g
Protein 1.4 g
Carbohydrate 47.1 g
Fiber 0.0 g
Cholesterol 1 mg
Iron 0.4 mg
Sodium 119 mg
Calcium 39 mg

Ingredients

1 (16-ounce) package angel food cake mix
1 teaspoon vanilla extract
2 1/4 cups fat-free pineapple ice cream topping (such as Smucker's)

Preparation

1. Preheat oven to 375°.

2. Prepare cake mix according to package directions. Stir in vanilla.

3. Place 33 foil muffin cup liners on a large baking sheet, or place in muffin cups. Divide batter evenly among liners, filling about two-thirds full.

4. Bake at 375° for 17 to 18 minutes or until cupcakes are golden brown and cracks in cakes appear dry.

5. Cut a deep slit in top center of each cake to form a pocket. Spoon about 1 tablespoon pineapple topping into each warm cake.

6. Spoon about 2 1/2 teaspoons Caramel Glaze evenly over each cake.

NOTE: Nutritional analysis totals include Caramel Glaze.