Breakfast

Angel Lush Cupcakes

Flavorful
Description

Light and fruity cupcakes made with angel food cake and tropical pineapple topping. Often layered with whipped cream, they’re refreshing, low in fat, and perfect for summer or light desserts.

Ingredients
  • 1 (16 ounce) package angel food cake mix
  • 1 (3.4 ounce) package jell-o vanilla flavor instant pudding
  • 2 (8 ounce) cans dole crushed pineapple in juice, undrained
  • 1 cup thawed cool whip whipped topping
  • 15 fresh strawberries, cut in half
Directions
  1. Heat oven to 375 degrees F.
  2. 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.
  3. Mix dry pudding mix and pineapple in medium bowl. Gently stir in COOL WHIP; spread onto cupcakes.
  4. Top with berries.

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