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Pineapple Bliss Cupcakes

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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.

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Pineapple Bliss Cupcakes

5 from 4 votes
Course: Dessert
Cuisine: American
Yield: 24 servings
Serving Size: 1 cupcake no frosting Fiber


  • 18.25 oz box yellow cake mix, I used Betty Crocker Super Moist
  • 20 oz can crushed pineapple in juice , do not drain

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 both ingredients in large bowl.
  • Mix on medium speed with electric mixer.
  • 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

  • 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.

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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


Serving: 1 cupcake no frosting Fiber, Calories: 93.5 kcal, Carbohydrates: 20.9 g, Protein: 0.5 g, Fat: 0.8 g, Fiber: 0.2 g, Sugar: 12.2 g