0/5
(0 Votes)
Ingredients
- 1 Pkg (450g) angel food cake mix
- 1 Pkg (4-serving size) jell-o vanilla instant pudding
- 1 can (14 fl oz/398 ml) crushed pineapple in juice, undrained
- 1 cup thawed cool whip light whipping topping
- 12 fresh strawberries cut in half
Preparation
Step 1
1. Heat oven 350˚
2. Prepare cake batter as directed on package. Pour into 24 paper-lined muffin cups. (batter will nearly fill cups) Bake 26 min, or until tops are light golden brown. Cool in pan 10 min. Remove to wire racks and cool completely
3. Mix dry pudding mix and pineapple in medium bowl. Gently stir in cool whip, spread onto cupcakes. Top with berries.
(NOTE: bake cupcakes immediately of filling in cup to prevent sticking to paper)