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Rate this recipe 4.6/5 (16 Votes)


  • For the Cupcakes
  • 1 vanilla cake mix (16.5 oz.)
  • 1 box vanilla pudding (3.4 oz.)
  • 4 eggs
  • 1 c. milk
  • 1/3 c. oil
  • 1/2 c. pineapple preserves
  • For the Frosting
  • 2 packages cream cheese (8 oz. each)
  • 1/4 c. butter, softened
  • 5 c. powdered sugar
  • 1/2 teaspoon almond extract


Servings 24
Adapted from


Step 1

For the Cupcakes
1.Combine the cake mix, pudding, eggs, milk, and oil in a mixing bowl. Beat on low for 1 minute and medium for 2 minutes. Spoon into cupcake liners and bake at 325* for 22 minutes. Let cool.
2.Scoop out a small spoonful from the center of the cupcakes and fill with pineapple preserves.

For the Frosting
3.Beat the cream cheese and butter until creamy. Slowly add the powdered sugar until mixture is smooth; add almond extract. Let chill for 30 minutes. Place in decorator bag and pipe onto cupcakes covering the preserves. Optional: top with candied pineapple or coconut, if desired.


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