Featured Pinch Tips Video
20 oz can of crushed pineapple, undrained
16 oz angel food cake mix, dry (do not make as directed)
Preheat oven to 350 degrees F. Coat 36 regular size muffin cups ( or use cupcake papers ) with nonfat cooking spray. Reserve 1 CUP of pineapple juice, discarding the remaining juice.
Stir the crushed pineapple, pineapple juice, and coconut extract together in a bowl until well mixed.
Add the cake mix, stirring until the ingredients are combined.
Spoon the batter into the prepared muffin tins, filling each one 1/2 full.
Sprinkle the shredded coconut in the batter and mix until well blended.
Bake for 15 minutes or until a toothpick inserted in the center of a muffin comes out clean.