See more
Pineapple Inside-Out Cupcakes

Pineapple Inside-Out Cupcakes

Oxmoor House OCTOBER 2006

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


  • 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


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.

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

Go to Full Version of

Pineapple Inside-Out Cupcakes Recipe