- 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)
- Caramel Glaze
- 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
How to Make It
Preheat oven to 375°.
Prepare cake mix according to package directions. Stir in vanilla.
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.
Bake at 375° for 17 to 18 minutes or until cupcakes are golden brown and cracks in cakes appear dry.
Cut a deep slit in top center of each cake to form a pocket. Spoon about 1 tablespoon pineapple topping into each warm cake.
Spoon about 2 1/2 teaspoons Caramel Glaze evenly over each cake.
NOTE: Nutritional analysis totals include Caramel Glaze.