Tropical Luau Cupcakes

Tropical Luau Cupcakes Recipe

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Kathryn Wood


These are so sinfully delicious; you'll want to eat all 30 yourself!

★★★★★ 1 vote
30 cupcakes


2 can(s)
crushed pineapple in juice (8oz each)
1 pkg
yellow cake mix (without pudding in the mix)
1 pkg
bananna cream instant pudding mix (4 serving size)
1/3 c
vetable oil
1/4 tsp
ground nutmeg


3/4 c
flaked coconut; toasted
4 oz
unsalted butter, softened
4 oz
cream cheese, softened
2 c
powdered sugar
2 tsp
vanilla extract

How to Make Tropical Luau Cupcakes


  • 1Preheat oven to 350. Line standard muffin cups with paper baking cups. Drain pineapple, reserving juice. Set pineapple aside.
  • 2Beat reserved pineapple juice, cake mix, pudding mix, eggs, oil, and nutmeg in a large bowl with electric mixer at low speed 1 minute or until blended. Increase speed to medium; beat 1 to 2 minutes or until smooth. Fold in pineapple. Fill muffin cups 2/3 full.
  • 3Bake 20 minutes or until toothpick inserted into centers comes out clean. Remove cupcakes from pans and cool completely on wire rack.
  • 4To toast coconut, spread evenly on ungreased baking sheet; bake at 350 for 4 to 6 minutes or until light golden brown, stirring around on baking sheet frequently.
  • 5Frosting. In a large bowl, beat together the butter and cream cheese with an electric mixer. With the mixer on low speed, add the powdered sugar a cup at a time until smooth and creamy. Beat in the vanilla extract.
  • 6Once cupcakes have cooled, frost tops of cupcakes with frosting and then sprinkle with toasted coconut.

Printable Recipe Card

About Tropical Luau Cupcakes

Course/Dish: Cakes
Other Tag: Quick & Easy