Pineapple Inside-Out Cupcakes

Recipe from Oxmoor House

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Recipe Time

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Prep Time:

Nutritional Information

Amount per serving
  • Calories: 195
  • Calories from fat: 2%
  • Fat: 0.5g
  • Saturated fat: 0.3g
  • Protein: 1.4g
  • Carbohydrate: 47.1g
  • Fiber: 0.0g
  • Cholesterol: 1mg
  • Iron: 0.4mg
  • Sodium: 119mg
  • Calcium: 39mg

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

Preparation

  1. 1. Preheat oven to 375°.
  2. 2. Prepare cake mix according to package directions. Stir in vanilla.
  3. 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. 4. Bake at 375° for 17 to 18 minutes or until cupcakes are golden brown and cracks in cakes appear dry.
  5. 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. 6. Spoon about 2 1/2 teaspoons Caramel Glaze evenly over each cake.
  7. NOTE: Nutritional analysis totals include Caramel Glaze.
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