Pineapple Inside-Out Cupcakes

Name: Pineapple Inside-Out Cupcakes
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)

3 ingredients

7 steps

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)

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.