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Recipe Summary

prep:
15 mins
total:
15 mins
Yield:
Makes 30 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • HEAT oven to 375° F. PREPARE cake batter as directed on package; pour into 30 paper-lined muffin cups, filling each cup 2/3 full. Bake 12 to 15 min. or until tops are golden brown and cracks feel dry. (Note: If baking in batches, refrigerate remaining batter in bowl until ready to pour into lined muffin cups and bake.) Cool cupcakes in pans 10 min.; remove to wire racks. Cool completely. MIX dry pudding mix and pineapple in medium bowl. Gently stir in COOL WHIP; spread onto cupcakes. TOP with berries. Nutritional InformationCalories: 90 Total fat: 5 g Saturated fat: 0 g Cholesterol: 0 mg Sodium: 160 mg Carbohydrate: 20 g Dietary Fiber: 0 g Sugars: 17 g Protein: 1 g Vitamin A: 0% DV Vitamin C: 10% DV Calcium: 2% DV Iron: 0% DV

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