Pineapple cupcakes

Yield: 1 Servings

Measure Ingredient
1 Box French vanilla cake mix
1 can (20 oz) crushed pineapple in juice
3 Eggs
⅓ cc Vegetable oil

Follow directions on box, but instead of water, put in a can of crushed pineapple in juice. Blend for 30 seconds on low. Then beat for 2 minutes on medium. Bake in cupcake tins for 15 - 20 minutes at 350 degrees. Frost with vanilla or cream cheese frosting. They are amazingly moist! Note - I have used regular vanilla cake mix and white cake mix. All are good, but my favorite is French vanilla. For egg and oil amounts follow box instructions. What's listed here is for a Betty Crocker mix.

Recipe by: Susan Dunn Dixon

Posted to EAT-L Digest by Susan & Chris Dixon <csdixon@...> on Feb 7, 1998

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