spring fling cupcakes

Name: Spring Fling Cupcakes
Prep time: 15 min
Cook time: 15 min
Yield: 30
Cuisine: American
Ingredients: 1 - 16 oz. angel food cake mix; 1 - pkg. (3.4 oz.) instant vanilla pudding; 2 - cans (8 oz. each) crushed pineapple, undrained; 1 - cup thawed cool whip; - fresh strawberries to garnish cut in half or fanned

(1 RATING)

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Family Favorites

Not Far From Green Bay, WI

Updated on Feb 17, 2015

I like to lighten up my recipes in the spring after eating such heavy food over the holidays. My family looks forward to the cool freshness of pineapple and strawberries combined with fluffy Angel Food cake in this recipe. Great for baby and bridal showers, Easter and brunches. Very pretty and colorful on the dessert table.

Rate

prep time 15 Min

cook time 15 Min

method Bake

yield 30 serving(s)

Ingredients

1 - 16 oz. angel food cake mix
1 - pkg. (3.4 oz.) instant vanilla pudding
2 - cans (8 oz. each) crushed pineapple, undrained
1 - cup thawed cool whip
- fresh strawberries to garnish cut in half or fanned

How To Make spring fling cupcakes

Step 1

Prepare cake batter as directed on package. Pour into 30 paper lined muffin cups, filling 2/3 full.

Step 2

Bake 12-15 minutes or until golden brown and cracks feel dry. If baking in batches, refrigerate batter until ready to pour into muffin cups.
Step 3

Cool cupcakes in pans for 10 minutes, then remove to wire racks to cool completely.
Step 4

Mix dry pudding mix and pineapple in medium bowl. Gently, fold in Cool Whip. Spread onto cupcakes and decorate with fresh strawberries.
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