Pineapple Bliss Cupcake – a delicious recipe with Mix, Pineapple, Coconut Flakes, Cream Cheese, Vanilla, Powdered Sugar. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
CAKE:
2
Prepare your muffin tin by lining 18 cups with cupcake liners.
3
Preheat oven per directions on cake mix box.
4
Combine the entire can of crushed pineapple (do NOT drain it) with the cake mix. Divide batter into 18 cupcake liners and bake per directions on the box.
5
FROSTING:
6
On a shallow baking sheet, spread the coconut flakes out in a thin layer and toast in the oven (325F for 8-10 minutes) until lightly browned. Remove from oven and set aside to cool.
7
In a medium bowl using a hand mixer, combine cream cheese, vanilla extract and powdered sugar. Chill in the refrigerator.
8
After the cupcakes have cooled, frost each cupcake with cream cheese frosting and roll in toasted coconut. Keep refrigerated.
384
kcal
Calories
19
g
Fat
51
g
Carbs
5
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 1 box Yellow Cake Mix (18 Ounce Box), 20 ounces, weight Can Of Crushed Pineapple, 1 cup Sweetened Coconut Flakes, 8 ounces, weight Reduced Fat Cream Cheese, and more.
Yes, Pineapple Bliss Cupcake falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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