I’m usually not a boxed cake mix kind of girl—I tend to make our food from scratch, and there’s just something about a homemade cake. Yum. I’ve been known to make innocent recipes much, much more complicated than they need to be because “I can make that myself—why buy it?”

However.

These Pineapple Cupcakes are so light and tasty and perfectly simple just as they are…I don’t even mind buying a boxed cake mix to make them. (I do, however, whip the cream to put on top of them—highly recommended!)

Pineapple Cupcakes

(Makes 24-30 cupcakes)

These cupcakes are delicious as written below, or they can be enhanced by the addition of ½ cup shredded coconut to the batter. Create a beautiful display for your baby shower by adding a few fresh berries or flowers to the top of the whipped cream and presenting the cakes in these cupcake pedestals  or this tiered cupcake stand  from SimplyBabyStuff.com

1 (16 oz) package angel food cake mix

1 (20 oz) can crushed pineapple with juice

Whipped cream to top

Preheat the oven to 350º F. Line a muffin tin with cupcake papers (or, alternately, spray a 9×13” pan with cooking spray.) In a large bowl, combine the cake mix and pineapple  (with juice) and stir until it’s well blended. Fill the cupcake papers 2/3 full with cake batter, and bake 15-25 minutes until the tops are golden brown. (Refrigerate the remaining cake batter until you’re ready to bake the next batch of cupcakes.) Remove the cupcakes to a rack and cool completely. Serve topped with a dollop of (real!) whipped cream.

Yum.

Posted by Shannon, a Dot-arilla Blogger

Posted in : Mom Talk, Shannon's Blogs