ANGEL LUSH CUPCAKES

By gammy

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Ingredients

1 PACKAGE (16OZ) ANGEL FOOD CAKE MIX
1 PACKAGE JELLO VANILLA INSTANT PUDDING (I
USE SUGAR FREE)
2 CANS DOLE CRUSHED PINEAPPLE IN JUICE,
UNDRAINED
1 CUP THAWED COOL WHIP TOPPING (LIGHT)
2 CUPS ASSORTED FRESH BERRIES (BLUEBERRIES,
RASPBERRIES AND SLICED STRAWBERRIES)

Details

Servings 30

Preparation

Step 1

HEAT OVEN TO 375 DEGREES

PREPARE CAKE BATTER AS DIRECTED ON PACKAGE.
POUR INTO 30 PAPER LINED MUFFIN CUPS, FILLING EACH CUP 2/3 FULL. BAKE 12 TO 13 MINUTES 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 MINUTES; REMOVE TO WIRE RACKS. COOL

MIX DRY PUDDING MIX AND PINEAPPLE IN MEDIUM BOWL. GENTLY STIR IN COOL WHIP, SPREAD ONTO CUPCAKES.

TOP WITH BERRIES

STORE IN REFRIGERATOR