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    Angel Lush Cupcakes


    Source of Recipe


    Kraft Foods

    List of Ingredients




    1 package angel food cake mix
    1 small vanilla instant puidding
    2 cans (8 oz.) crushed pineapple in juice, undrained
    1 cup thawed Cool Whip

    Recipe



    Heat oven to 375°.
    Prepare cake batter as directed on package; pour into 30 paper-lined muffin cups, filling each 2/3 full. Bake 12 to 15 minutes or until tops are golden brown and cracks feel dry. Cool in pan 10 minutes, remove to wire racks. Cool completely.

    Mix dry pudding mix and pineapple in medium bowl. Gently stir in Cool Whip; spread onto cupcakes.

    Store in refrigerator.

    If baking in batches, refrigerate remaining batter in bowl until ready to pour into lined muffin cups and bake.

 

 

 

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