Angel Lush Cupcakes

By dette

Ingredients

• What You Need1 pkg. (16 oz.) angel food cake mix
• 1 pkg. (3.4 oz.) JELL-O Vanilla Flavor Instant Pudding
• 2 cans (8 oz. each) DOLE Crushed Pineapple in Juice, undrained
• 1 cup thawed COOL WHIP Whipped Topping
• 2 cups assorted fresh berries (blueberries, raspberries and sliced strawberries)

Details

Servings 30
Preparation time 15mins
Cooking time 15mins

Preparation

Step 1

Make ItHEAT oven to 375ºF.

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.
DOLE is a registered trademark of Dole Food Company, Inc. Kraft Kitchens TipsNoteIf you can't bake all the cupcakes at once, store remaining batter in refrigerator between batches and bake up as quickly as possible so cupcakes are light and fluffy.SubstituteSubstitute 15 fresh strawberries, halved, for the 2 cups assorted fresh berries.How to StoreStore in refrigerator

nutritional information per serving

Calories 90 Total fat 0.5 g Saturated fat 0 g Cholesterol 0 mg Sodium 160 mg Carbohydrate 20 g Dietary fiber 0 g Sugars 18 g Protein 2 g Vitamin A 0 %DV Vitamin C 8 %DV Calcium 2 %DV Iron 0 %DV Healthy Living InformationLow fatDiet Exchange1 StarchNutrition BonusFeel good about serving these low-fat cupcakes to friends and family at your next gathering.