Pineapple Inside-Out Cupcakes |
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Prep Time: 17 Minutes Cook Time: 22 Minutes |
Ready In: 39 Minutes Servings: 33 |
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Ingredients:
1 (16-ounce) package angel food cake mix |
1 teaspoon vanilla extract |
2 1/4 cups fat-free pineapple ice cream topping (such as smucker's) |
caramel glaze |
Directions:
1. Preheat oven to 375°.
2. Prepare cake mix according to package directions. Stir in vanilla.
3. Place 33 foil muffin cup liners on a large baking sheet, or place in muffin cups. Divide batter evenly among liners, filling about two-thirds full.
4. Bake at 375° for 17 to 18 minutes or until cupcakes are golden brown and cracks in cakes appear dry.
5. Cut a deep slit in top center of each cake to form a pocket. Spoon about 1 tablespoon pineapple topping into each warm cake.
6. Spoon about 2 1/2 teaspoons Caramel Glaze evenly over each cake.
7. NOTE: Nutritional analysis totals include Caramel Glaze.
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