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Pineapple Inside-Out Cupcakes

Prep time 17 mins
Cook time 22 mins
Yield 33 servings (serving size: 1 cake)

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)
  • Caramel Glaze

Nutrition 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

How to Make It

  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.

  7. NOTE: Nutritional analysis totals include Caramel Glaze.

Oxmoor House Healthy Eating Collection