1 can (14 fl oz/398 mL) crushed pineapple in juice, undrained
1 cup thawed Cool Whip Light Whipped Topping
12 fresh strawberries, cut in half
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How do I make it ?
Heat oven to 350ºF.
Prepare cake batter as directed on package. Pour into 24 paper-lined muffin cups. (Batter will nearly fill cups.) Bake 26 min. or until tops are light golden brown. Cool in pans 10 min.; remove to wire racks. Cool completely.
Mix dry pudding mix and pineapple in medium bowl. Gently stir in Cool Whip; spread onto cupcakes.
It's important to bake cupcakes immediately after filling muffin cups to prevent cupcakes from sticking to paper liners.
Angel Lush Filled Cupcakes
Use small knife to cut "x" in top of each cooled cupcake. Spoon 1 Tbsp. Cool Whip mixture into centre of each cupcake. Frost top with remaining Cool Whip mixture.
Calories From Fat
% Daily Value
Fat 0.5 g
Saturated fat 0.5 g
Cholesterol 0 mg
Sodium 190 mg
Carbohydrate 21 g
Fibre 0 g
Sugars 12 g
Protein 2 g
24 servings, 1 cupcake (56 g) each
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.