These low fat cupcakes are moist and delicious and you won't believe how easy they are to make. All it takes is a box of yellow cake mix and a can of crushed pineapple; no eggs, no oil or butter needed!!
You can simply eat them with Cool Whip or make them blissful as I did here with my pineapple fluff cream cheese frosting!
I always laugh when I have to come up with names for recipes. I could havce simply called them Pineapple cupcakes, but I think they are so much more with this topping. You can make the cupcakes a day ahead and the topping as well which should be stored in the refrigerator. Once you top them with the frosting they should be eaten within a few hours.
Pineapple Bliss Cupcakes
Gina's Weight Watcher Recipes
Servings: 24 • Serving Size: 1 cupcake no frosting • Old Points: 2 pts • Points+: 3 pts
Calories: 93.5 • Fat: 0.8 g • Protein: 0.5 g • Carb: 20.9 g • Fiber: 0.2 g • Sugar: 12.2 g
Servings: 24 • Serving Size: 1 cupcake w/ frosting • Old Points: 3 pts • Points+: 4 pts
Calories: 140.2 • Fat: 2.8 g • Protein: 1.2 g • Carb: 27 g • Fiber: 0.3 g • Sugar: 16.4 g
- 18.25 oz box yellow cake mix (I used Betty Crocker Super Moist)
- 20 oz can crushed pineapple in juice (do not drain)
Pour into lined cupcake tins about 2/3 full. Bake in accordance with cake mix directions or until a toothpick inserted comes out clean. Set aside to cool.
Pineapple Fluff Cream Cheese Frosting
- 8 oz Philadelphia 1/3 less fat cream cheese
- 20 oz can pineapple in pineapple juice, DRAINED - SQUEEZE WELL
- 3/4 cup fluff
marshmallow spread
Combine cream cheese, crushed pineapple and marshmallow fluff in a medium bowl and mix with a hand mixer until combined well. Spread on cooled cupcakes and refrigerate until ready to eat.
These are going on my list of desserts to make! Yum!
ReplyDeleteI think I may have everything on hand!
Wow Gina, I just finished my last carrot cake cupcake last night and was thinking what dessert I should make next, I think I found it! Thanks for all of your clever ideas!
ReplyDeleteGina, Thank you so much posting this. As a little girl. I remember baking an 8 layer pineapple cake with my granny. The icing and all was the same and the layers were almost pancake thin. It was so much fun and so yummy. Although I am sure granny's version was sinful. Since she passed 12 years ago. I have been searching for something similar. Since I didn't have her recipe. This is just about exactly the same thing. My search is over. I will enjoy these in memory of granny. She would be so proud.
ReplyDeleteThese are so good! I will be posting a coconut version this weekend :)
ReplyDeleteI've been making cupcakes with boxed cake mix and a can of diet pop for years, but I really like this twist. This would be a great addition to our Easter brunch!
ReplyDeleteI wonder if you can use the regular Fluff from the store and it would taste the same (Kraft). It might mess with the counts but it'd be much easier to get.
ReplyDeleteThanks Gina, looking forward to trying this one out!!!
I might just have to make these for Easter
ReplyDeleteGina, I've made something similar but instead of that cake mix, I used angel food cake mix (the kind where you'd only have to add water) and they're amazing!!! I will definitely try it with this cake mix too! Can't wait to see the coconut recipe!!!
ReplyDeleteYUM!!!! I just went to the kitchen, had all of the ingredients, and they are currently in the oven. Thanks for sharing this yummy recipe. My daughters will love them after school today.
ReplyDeleteBrilliant spring dessert!
ReplyDeleteWhat a great light dessert using the flavors of spring/summer!
ReplyDeleteThis looks so good! Thank you from this pineapple lover!
ReplyDeleteGina! I am loving these.. making them tomorrow for hubby!
ReplyDeleteYum!!!!!!!!! Thanks, I will definitely be trying these.
ReplyDeleteI make a version of this as my "go-to" dessert for potlucks. Mine has coconut extract in the frosting (prepared pudding + extract + Cool Whip), and topped with toasted coconut. I call them Pina Colada Cupcakes. Very much along the same line, and they are ALWAYS a hit!!!
ReplyDeleteThese look awesome! I'm definitely setting this aside for a nice treat some time soon!
ReplyDeleteI know you get a lot of compliments on your recipes, but I just want you to know that I come here every single week to look for new ideas for dinner. When I just don't think I can handle another grilled chicken breast, you save me. I received a super cute cupcake maker for Christmas and have only been able to use it for non-healthy things, so I genuinely thank you for this recipe. Just like everything else I have made of yours, I know we're going to love it.
ReplyDelete80 pounds down on Weight Watchers with your help!
Have I mentioned I love this website? I have these on my list for the grocery store tomorrow. My husband loves the zucchini enchiladas and I make santa fe chicken in the crock pot at least once a week (it freeze so well). Thanks for all of the wonderful recipes!
ReplyDeleteI make a similar recipe using angel food cake mix and 20 oz drained pinapple with shredded coconut on top. They are light and point friendly.
ReplyDeleteMy youngest daughter has allergies, one being egg, so I appreciate this recipe! We'll definitely be making these this week!
ReplyDeleteI've made muffins where you use a box of spice cake mix and a can of pumpkin, they're very good but I'm definitely going to try these (minus the frosting cuz I don't have that much of a sweet tooth!!!).
ReplyDeleteYum! I am going to make these for my husband's birthday. I have a question-- is it possible to make this recipe and turn it into a cake {9X13) if so, how long should it bake?
ReplyDeleteYes, you can make this with angel foods but my first time trying with yellow cake mix, I loved it. Super moist.
ReplyDeleteYou can also make this into a cake, just bake according to package directions and use a toothpick to test it.
Other variations are the diet soda cake which I have in the site, and also love the canned pumpkin in the fall.
Do you have the Perfect Brownie Pan. I am gonna try this in mine! Bet it's gonna be good! Love your desserts, so original and easy. If I can make it out of a box, then I will bake it
ReplyDeleteThese are so good!!! I did not make the frosting because I am freezing most of the cupcakes. They are delicious plan or with fat free cool whip. My three year old does not like pineapple and he loved these. Thanks Gina!!!!!
ReplyDeleteOh, and these were dessert for the turkey burgers with zucchini that i got off of your site. My husband and I both agree that they were the best turkey burgers that we have ever had!!!!
seriously!? now i have to go to the store ;) yum
ReplyDeleteWOW, I need to try these!!
ReplyDeleteohhhhh myyyyy my mouth is watering!!!!! These look sooo delicious!!! Only 4 points plus???? So hard to believe!
ReplyDeleteI had 4 points left this evening after dinner and then I logged onto your blog... I made a trip to the grocery store & just finished my yummy cupcake. LOVE the frosting & can't believe it only adds 1 point+! I just love pineapple and have made the pumpkin version of this before (no frosting) and it's just ok for me. This... this is heavenly & will be my "go to" dessert!
ReplyDeleteIs there a points difference for the Cool Whip instead of the frosting? Thanks for all of the awesome recipes! It makes my life so much easier! :)
ReplyDeleteSounds awesome! Another alternative for frosting...I recently made "traditional" cream cheese frosting with 1 cup of powdered sugar and light pineapple cream cheese - it was awesome! I also then toasted some coconut and sprinkled on top - yummy!
ReplyDeleteDo you think that I could throw fresh pineapple in the food processor to make crushed? I have some I would love to use!
ReplyDeleteIf you use cool whip free instead of frosting I think it would be 3 points per cupcake. I ate one with just whipped topping and it was delicious too.
ReplyDeleteAiden's Mom- you need all the liquid to add to the cake mix. Not sure how much pineapple juice that would be equal. You could always use fresh pineapple for the frosting.
I just finished making these. They are delicious. Going to share them with some friends at work tomorrow. Thanks for the wonderful recipe.
ReplyDeleteI'm making these right now. I can't WAIT to try it! Thanks so much for being so talented & sharing it with all of us!!! I'm looking forward to the coconut ones as well! God Bless you! :o)
ReplyDeleteNot a lover of the fluff. Could you just make the frosting with only cream cheese and pineapple?
ReplyDeleteReally!! No eggs...no oil?? That is bliss! Thanks for sharing!
ReplyDeleteGlad you like them :)
ReplyDeleteyou can leave out the fluff but it may not be sweet enough so you'll have to add a little sugar.
Miranda, isn't it!
Just wanted to echo some of the sentiments posted here...these cupcakes are delicious! Thanks for sharing. I think I found my Easter take-along. They taste so refreshing and I love that they are easy to make.
ReplyDeleteI just made these and they are fantastic. They remind me of pineapple upsidedown cake. I wonder how they would be with chopped maraschino cherries?
ReplyDeleteThanks so much Gina for this amazing website! I just now learned of it through a friend. We r having a weight loss competition and this site was shared with the group.
ReplyDeleteI have to tell u as soon as I read how easy it was to make this. I went shopping came home and baked them for dessert. My husband was shocked I don't bake or cook but u make it look effortless! Thank you again for all ur hard work in putting this site up for us!
Nancy G from pearland, Texas.
Question....I don't think I saw any others on this. Do you think the new Betty Crocker Gluten Free mix would work? AND, do you think I could use fresh pineapple? I L-O-V-E fresh pineapple!!!
ReplyDeleteLOVE this recipe. So light and fluffy. So very tasty, I have actually had to bring a plate to the neighbors, and use as snacks for our play dates! I know they're pretty low in points, but not if you eat three! Delicious, Gina. Thank you!!!!
ReplyDeleteThese look really good! I would bet they are really moist. Thanks for posting!
ReplyDeleteThis comment has been removed by the author.
ReplyDeleteMaking this now :)
ReplyDeleteps...I have a coconut pineapple cake that I love to make...the flavors meld very well, I would love to see a skinny version :)
ReplyDeleteOh, nuts! I didn't read the 'Once you top them with the frosting they should be eaten within a few hours" part of the recipe. Am I going to have 19 mushy cupcakes in the morning? :(
ReplyDeleteI made these for a party and they were a huge hit! No one believed me when I told them they were "healthy." My family loved these as well. Thanks for the wonderful ideas!!
ReplyDeleteNancy G, I'm a lazy baker so these easy recipes are my favorite!
ReplyDeleteGlomama, I haven't tried but I bet it will.
Lisa, Sami I gave a bunch away myself! I would say it's best to make them when you have an occasion. :)
I have a coconut version I will be posting this weekend.
I can't wait to try these cupcakes :)
ReplyDeleteI love baking but it is so difficult to find the time with a 5-month-old. I was home alone with her yesterday, she was fussy all day, and I had laundry to do, dinner to make, etc. These were so easy that I got them made with no problem at all! I LOVE that they took about ten minutes to mix the ingredients, pour them into the muffin tray, throw them in the oven, and wash one bowl and one spoon. Thank you for such an easy recipe! It also helped that cake mix AND pineapple were both on sale at the store yesterday :)
ReplyDeleteAnd WOW they are so good. One of these after that long day made all everything worth it. They are just the right amount of sweet.
By the way, I used a bit of greek yogurt instead of the marshmellow fluff in the icing and it worked well. Just a thought! Thank you again!
By the way, why should the topping be eaten within a few hours? I am bringing these to a pool party tomorrow but wish I could make the topping ahead of time...
ReplyDeleteThanks again!
Swimmermama- I know exactly what you mean! You can make the topping ahead of time, even a day ahead, but I would recommend topping the cupcakes within a few hours you plan on eating them or refrigerate them.
ReplyDeleteJust finished making them for a group I'm having over tonite... Tried one and they are FAB! So easy and SO YUMMY! Thanks!
ReplyDeleteFor my topping I use 1 small container of cool whip, 1 small instant vanilla pudding, and 1 can crushed pineapple. Mix with hand mixer and spread over cake. SOOO yummy! :)
ReplyDeleteI made the cupcakes and have attempted the frosting twice now. It's too watery to frost with. I figured the firs time was because I , admittedly, didn't drain the pineapple well. The second time, I used a sieve, and thought it was about all that I could get out of it.
ReplyDeleteI tried just dumping in some powdered sugar, but it didn't help.
Anyone have this happen to them, or have hints?
Made these tonight for a Friday night treat, they are amazing! Thanks so much for simple and healthy treat ideas :) I topped half with vanilla buttercream frosting (for those not worried about their figure in the household) then served the rest with fat free whipped topping...to die for either way!
ReplyDeleteHi Gina! Do you think this would work with boxed carrot cake mix and pineapple? Love this idea!
ReplyDeleteOMG! How am I expected to eat only one? These are everything I love in a dessert -- light, moist & full of flavour. And so easy! My 4yo daughter loved helping and tasting along the way. Thank you so much Gina for this and the dozens of other recipes we've tried and love!
ReplyDeleteKjg- the pineapple needs to be drained real well or they'll be watery.
ReplyDeleteI think they would work just fine with boxed carrot cake.
Jen- so glad u loved them!!
these were delicious!!! I made them for a BBQ party this weekend and they were a HUGE hit! I am not a great baker by any standards but all of my guest raved about these little light treats and asked for the recipe! They were surprised they were so easy.
ReplyDeleteThank you so much! everything I have ever made from your site has been outstanding.
Pineapple Bliss Cupcakes are exactly what they are! These were the BOMB! I put some cool whip on top and truly enjoyed this piece of heavenly dessert. My husband enjoyed them as well. I am taking a few to work to give to my co-workers who are on Weight Watchers. Gina you can cook your tail off. Thanks!!!!!!!!!!!!!
ReplyDeleteThese were delicious! I did a test run batch tonight because I want to bring these as a dessert for Easter! I'm spreading the word to my friends and family to try these and follow your site :)
ReplyDeleteThese cupcakes are wonderful! My husband said this was the best dessert that he has ever eaten!!!
ReplyDeleteI just made these with boxed carrot cake mix-they are so moist and yummy-you don't even need any frosting-plus it's easier to store.Thanks so much for the great idea.
ReplyDeleteI made these on sunday, and OMG, they are amazing!!! Can't wait to make them again!
ReplyDeleteAfter i put them in the fridge they got very mushy :-(
ReplyDeleteThey were mushy after refrigeration? Did that happen to anyone else? Were they completely cooled?
ReplyDeleteThese are fantastic! I have a huge sweet tooth and am always searching for "healthier" sweet treats to make. I used plain cool whip as a topping. Thanks Gina!
ReplyDeleteI, also had frosting that was way too watery to frost with. I drained the pineapple for over an hour over a sieve, got over a cup of juice out of the pineapple and it was still too runny. Not sure what went wrong but I think I will frost with cool whip now rather than take a chance wasting the frosting ingredients again.
ReplyDeleteHi, I am new to your site. I am so glad I found your site. Your recipes are great yet easy to follow especially for someone like me who is learning how to cook.
ReplyDeleteI am making these cupcakes today. I bought the Betty Croker super moist white cake instead. The instructions on the box said that I have to mix it with vegetable oil and eggs. Do I need to do that for this recipe?
I just made these cupcakes for a Hawaiian themed Easter party on Sunday. DELICIOUS!!! I just love them. I am doing Weight Watchers and a friend told me about this site so I thought I would try something for the party from here. So glad I did. These cupcakes taste great. They are light, sweet, and very tasty. My husband likes them too. I didn't tell him they were skinny cupcakes!
ReplyDeleteI noticed some posted of watery frosting. I just put my in the fridge so I don't know what will happen yet. However, I would think you could leave the pinapple out of the frosting as there is plenty of pineapple flavor in the cupcakes. I can't stand cool whip so I wouldn't try that. I like the cream cheese flavor on these. If mine turn out watery too I might try leaving the pineapple out of the frosting.
Thanks for this recipe! I can't weight to try some more.
Made these for Easter! They smelled SOOO good. Fantastic recipe!
ReplyDeleteOk so I just did quality control and my cupcakes were not mushy after a night in the fridge. In fact the frosting firmed up a bit and it was even tastier today!
ReplyDeleteI made these for a pre-easter lunch. Even though i slightly undercooked the cupcakes, they were still a hit with everyone! I too had a problem with the frosting being a bit watery, and that was after it sat in the fridge overnight. They were delish though and will definitely make it into my recipe book!
ReplyDeleteThese are amazing!!!! Wow, I can't wait to serve these for Easter lunch tomorrow. They are dangerous though- I could eat the whole bowl of icing and all 24 cakes :)
ReplyDeleteHi Gina
ReplyDeleteFantastic recipe they were delicious and turned out great. One suggestion though, I find if you spray your muffin pan with pam instead of using muffin cups the cupcakes come out really nice and there is no crumbling when you peel off the paper cup.
Anyway thanks for the great recipe my topping was a little watery but I did accidently dump all the pineapple in without draining it and attempted to drain it after but I was able to save it and was able to still frost it adequately.
Absolutely heavenly! Thanks.
I have these in the oven now. They will be our Easter dessert tomorrow.
ReplyDeleteI made these as our Easter dessert and everyone loved them. I am also a big fan of your site and have tried many of your recipes. Thanks for your help on my WW journey! Barb in Indiana
ReplyDeleteHi Gina, I absolutly love your recipes. For this one, I used Betty Crocker super moist LEMON cake mix and the pineapple. No frosting. Delicious!
ReplyDeleteThank you so much!
Happy Easter Gina! Made these yesterday and they were delicious! I only had a 16 oz can of crushed pineapple for the icing, so I added some fresh chopped strawberries and it was YUMMY! And it turned the icing a light pink, so cute for easter. Thanks for all of these declicious recipes! :)
ReplyDeleteI'm so happy you all enjoyed these for Easter!! Dana, I bet they were great with strawberries too!
ReplyDeleteThese are fabulous! I made them for Easter, too. I am glad I was able to share them with others - they are pretty addicting! :-)
ReplyDeleteThese were fantastic Gina! I brought them to work today, and can't wait to tell them the cupcakes are skinny! I had no issues with the frosting being runny, i squeezed dry. I'm wondering if people who substituted marshmallow creme for fluff had the runny frosting? The fluff has a thicker consistency than the creme. Just a thought. Thanks again, you never disappoint!
ReplyDeleteGreat! I don't think people are squeezing enough juice out of the pineapple. If it's not squeezed well it will be wet.
ReplyDeleteLOVE LOVE LOVE your site! Made these for Easter and they were a hit! I still have a couple left and they are not mushy so I don't know what the other reader did. I stored mine in a cake dish.
ReplyDeletejust made these this afternoon...WONDERFUL! Taste just like pineapple upside down cake! Thanks for the recipe and LOVE your site! Keep them coming!!
ReplyDeleteI am highly allergic to pineapple and wondering if you have tried this with any other fruit?
ReplyDeleteNo, but why not try with canned peaches? I may have to try that myself!!
ReplyDeleteLoved the cupcake part but the frosting was a bomb at my party. Will def try them with cool whip!
ReplyDeleteDummy baker here... Do I have to refrigerate the cupcakes if there's no topping on them because of the pineapple, or are they ok to stay on the cake plate overnight?
ReplyDeleteAndrea, I would keep them refrigerated.
ReplyDeleteYUM!! I used the batter in a bundt cake instead of cupcakes (because I didn't want to have to make frosting and frost a bunch of cupcakes and time was of the essence... yadda yadda yadda...) and it turned out delicious but very crumbly.
ReplyDeleteYou were right to make cupcakes out of this batter since it doesn't have any binding agents--the smaller the cake the better. Anyhow, the concept was brilliant and one day when I'm not so rushed I WILL make this as cupcakes like you intended!
Good to know! I just like the portion control aspect of cupcakes, I wonder if adding egg whites would help? Or even a simple square or round cake pan rather than a bundt.
ReplyDeleteGina, I think the addition of egg whites would do the trick for those desiring the bundt shape.
ReplyDeleteI'm with you on the "portion control" aspect of the cupcakes--in the case of the bundt cake I was just being lazy because I didn't have the time to frost 24 cupcakes. ; )
This is so good! I put the batter in a 13 x 9 pan and frosted the whole thing and cut into 24 pieces. Worked great! The frosting could have been a bit sweeter, so maybe I will try some splenda? I will definitely make this again!
ReplyDeleteI made these for a belated mothers day brunch w/my family and they were a hit! I put the pineapple in a strainer and then pressed it with a spoon, then I wrapped it in a few coffee filters and ringed them out, it worked great and the frosting was awesome. Cant wait to make them again, and I passed along this site to my fam! Thanks again for another great recipe!
ReplyDeleteI have been doing WW for three weeks now and I have found your site to be the most helpful thing I have found. Even my fiancée thanks you for making tasty dishes that are better for us! I just finished making these and I have two other dishes in the oven at the moment. Anyone I know on a diet or even not I recommend your site.
ReplyDeleteStumble upon this site from a friend's link on Facebook and seriously I think I will be in her gratitude forever. I made these cupcakes last night and I am in love. I didn't make the icing since I don't like fluff so I served them up with Cool Whip. YUM!
ReplyDeleteI am so happy u all enjoyed these, thanks for leaving comments. They truly make my day reading each and every one of them.
ReplyDeleteI'm super late with my comment, as I made these DELICIOUS cupcakes for Easter, but I just wanted to let you know how awesome they were. I let my pineapple drain for a while and then squeezed them with paper towels and I had no problem with my icing. The cupcakes got rave reviews from my whole family...in fact, my grandma wanted to take a dessert to go, and my uncle told her if she was just going to try one dessert, that the cupcakes were the way to go!
ReplyDeleteAbby
Well I am happy to hear that!
ReplyDeleteGina! These are my obsession! I am serious addicted to them :) I am so pumped you came up with this recipe. I make them for a ton of get togethers now. Everyone loves them! At first they think its weird that its pinneapple but then they try them and I never bring any home with me...sadlY! I only wish they were lower points so I could eat like five at a time :) haha
ReplyDeleteYou are amazing!
Aren't they scrumptious!!
ReplyDeleteThese are a perfect summer treat! Light and sweet without the guilt. My guests adored them and took some for the road - thanks Gina :)
ReplyDeleteThanks Gina! I made these for a potluck at my husbands office. They wanted "healthy" items & I have wanted an excuse to make these. They were a BIG HIT! There were a few grumbles about cupcakes at a healthy potluck, but it was explained what they were, and I printed off a copy of the recipe for those that wanted it. I even made a 2nd batch with the gluten free mix from Betty Crocker for my husband, it also turned out good.
ReplyDeletei
I guess healthy may not best describe this recipe, more like low fat but with all that pineapple, it's good enough for me!
ReplyDeleteHey Gina~
ReplyDeleteI love this idea...I came up with a cupcake recipe, using your idea. I wanted to let you know that I linked backed to this recipe...delish!
These cup cakes are awesome. First recipe I tried and not my last. So great to find easy and very tasteful fat free recipes. Keep up the good work Gina!
ReplyDeleteDo the cupcakes freeze well without frosting?
ReplyDeleteThese cupcakes are magical! I posted them on my blog today (www.mimisfitfoods.com). Thanks for the recipe!
ReplyDeleteBest cupcakes ever. I made them this weekend and already want to make another batch! they were a HIT at the party.
ReplyDeleteGina,
ReplyDeleteOMG YUMMMMMMM I made these last night. My almost 2 year old ate 3 of them! (I made the mini cupcakes) Didnt frost them and they were perfect without frosting! Thank you so much for your site!!!
I made these for an office party and everyone loved them. Super easy to make and the taste is amazing!
ReplyDeleteOk yep, it's me again--I made a version of these this weekend, and had to share. 1 box carrot cake mix, 20 oz can of manderine oranges DRAINED. I smashed the oranges with my potatoe masher, added the cake mix and a tiny splash of orange juice. They were YUMMMM! Trying to decided between these and your pineapple bliss for our work cookout Wed.
ReplyDeleteI made these today--except I used fresh pineapple and about 3 decent sized splashes of organic pear juice--and they were amazing! I was a little skeptical, since there are only two ingredients, but wow. They are surprisingly moist (like stick to your fingers moist), and oh-so-yummy. Next time I'll be sure to make the topping to go on them!
ReplyDeletedo u need to make the cake mix according to the directions (add eggs and oil) and then add the pineapple?
ReplyDeleteGina, where have you been all my life?! Can't wait to try the pineapple & piña colada cupcakes!--Eva
ReplyDeleteOMG I love these cupcakes. I made them for my daughters birthday for the 1st time. They were a home run... Now my boyfriend is asking me to make more cause we are both watching what we eat and they are perfectly sweet with out the frosting and hit that sweet tooth nerve just perfectly at the end of the night. Thank you!!!!!!!!
ReplyDeleteI couldn't believe you could make cupcakes without eggs, milk, oil and/or butter but this is fantastic! Not only tasty but so quick and easy especially with a store bought cake mix- thanks Gina!
ReplyDeleteThese are sooo good!! I have not made the recipe in cupcake form, but have made it 3 times now as a cake, and WOW, everyone goes nuts for it!! I did modify the icing, and used lite whip cream, sugar free pudding mix, a cup of milk and a small pineapple; I believe it kept the calories around the same! So far this and the banana cream pie have been huge hits, and I have picky eaters! THANKS!!
ReplyDeleteJust made these & did not care for them..my son will not eat them either. 24 cupcakes w/ frosting into the garbage. Bummer!
ReplyDeleteThese are fantastic! I just got them out of the oven and my husband attacked them right away! I think I probably should have baked them a little longer but still so good. You're the best!
ReplyDeletezijn dat allemaal mensen van van andere origine of kunnen ze niet schrijven
ReplyDeleteI just made up a batch of these and they turned out DELICIOUS!! I did have the same problem some others mentioned with the frosting being runny. I think part of it was that I didn't drain the pineapple well enough. I also used fat free cream cheese - could this affect the texture/
ReplyDeleteWOW! I made these for my mother's birthday dinner (we are both on Weight Watchers), and they were a HUGE success! Everyone loved them! They were so moist too! My 15 yr old niece went crazy over them too (as I had to give her some to take home). The only problem I found was that Betty Crocker cake mix (at least in my store) was only 15 oz, not 18.25, so I got Duncan Hines cake mix instead! This is definitely a keeper!
ReplyDeleteJust made these - delicious and refreshing! For the frosting, I drained the pineapple so well that once I mixed it, I needed to add juice back in. The cream cheese flavor was too strong. Got it right by adding juice back in.
ReplyDeleteNot sure why the cupcakes stuck to the wrappers though (slightly, but enough to make it messy!). Any ideas?
YUUUUMMMMM!!!!!! These are so good!I just made them Saturday (today's monday) and we only have 1 left! (i only made 12 but still!) These are absolutely fantastic and I will definitly be making them again! I made one small change and saved about 1/4 of the can of pineapple and mixed it with a can of cream cheese icing and it was absolutely FANTASTIC!!!!!!!!! yum yum yum!!!
ReplyDeleteAlso, I just posted this to pinterest and it already has a TON of hits!
I just made these...they were amazing!!!!!! My icing was a little runny...but i think a night in the fridge will do the trick. You HAVE TO TRY THESE!!!!
ReplyDeleteThis comment has been removed by the author.
ReplyDeleteOh my gosh! I found this recipe to make for our Bible study group coming over tomorrow night, and I haven't even made the frosting yet, but my husband and I already ate a few, so I might have to make more tomorrow to make sure there's enough.
ReplyDeleteI saw someone post that it didn't work well in a cake form. I was hoping to use this recipe for my son's birthday cake next week, and I am not doing cupcakes but a regular cake. Any way to make it work for that? I love the pineapple flavor!
I just popped these in the oven using a carrot cake mix... I can't wait until these are ready! :)
ReplyDeleteI made these last night and they were a BIG hit! They all said they taste like pineapple upside down cake which by the way is their favorite desert. The frosting was a bit runny for me also but none of cared. It was still awesome! I will try the paper towel trick to get the moisture out next time or even try a tiny bit of brown sugar sprinkled on top and add drained cherries to the frosting to make it more like upside down cake.
ReplyDeleteEven my guy (who hates diet meals) ran to his computer and pulled up this site to see what else he would like. I have made a few meals already and he loved them. Thanks so much!!!
I loved these! Very moist and pineapple-ly. I made half a batch, weighing out the cake mix and the pineapple, and used the rest of the pineapple in the frosting. This reminds me of my husband's favorite birthday cake, so I may try to tweak the recipe when his birthday rolls around. Thanks for another winner!
ReplyDeleteJust making sure I'm reading this correctly...you mix ONLY the boxed cake mix (no added oil/eggs/water per package directions) with the pineapple?
ReplyDeleteLauren, yep! Just box mix and pineapple!
DeleteMade these today and they are awesome!! I just love the texture and they are super easy to make! Will definitely be making them again!
ReplyDeleteCould I use the dry ingredients in a yellow cake recipe instead of box cake mix?
ReplyDeleteGina, are the points listed just for the cupcakes, or for the cupcakes + the frosting? THANKS!
ReplyDeleteOops... just saw that you listed it both ways. Thanks for all your wonderful recipes!
Delete