Description
Light, fluffy, and tropical, these Pineapple Angel Food Cupcakes are made with just two simple ingredients. Topped with a luscious whipped cream, they’re an easy-to-make treat that’s perfect for any occasion. A refreshing dessert that’s both indulgent and light—perfect for summer!
Ingredients
- 1 box (16 oz) Betty Crocker Angel Food Cake Mix
- 1 can (20 oz) Dole Crushed Pineapple in juice (do not drain)
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 350°F (175°C). Line a cupcake pan with paper liners.
- In a large mixing bowl, combine the entire can of crushed pineapple (with juice) and the full box of angel food cake mix. Stir until fully combined and foamy.
- Spoon the mixture into the cupcake liners, filling each about ¾ full.
- Bake for 18–22 minutes or until the tops are golden brown and spring back when lightly touched.
- Let the cupcakes cool completely on a wire rack before serving.
- While the cupcakes cool, whip the heavy cream, powdered sugar, and vanilla extract in a chilled mixing bowl until soft peaks form.
- Once the cupcakes have cooled, top each with a dollop of whipped cream.
Notes
- For extra texture, sprinkle a light dusting of coconut flakes on top of the whipped cream.
- Store leftovers in an airtight container in the fridge for up to 3 days.
- Prep Time: 5 minutes
- Cook Time: undefined
- Category: Dessert
- Method: Baking
- Cuisine: Tropical
Nutrition
- Serving Size: 1 cupcake
- Calories: 160 kcal
- Sugar: 18g
- Sodium: 105mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 40mg
