1 pkg (15.25 oz each) Duncan Hines® Signature Pineapple Supreme Cake Mix
1 can (8 oz each) crushed pineapple in juice, undrained
3/4 cup water
3 eggs
1/3 cup vegetable oil
1-1/2 cups sweetened flaked coconut, divided
2 containers (14 oz each) Duncan Hines® Whipped Fluffy White Frosting
1 small fresh pineapple, unpeeled, cut into 24 chunks
24 maraschino cherries with stems
24 paper umbrellas
Nutrition Information
| % Daily Value | ||
|---|---|---|
| Calcium | 32 mg | 3% |
| Carbohydrate | 24 g | 8% |
| Cholesterol | 23 mg | 8% |
| Total Fat | 7 g | 11% |
| Iron | 1 mg | 3% |
| Calories | 164 kcal | 8% |
| Sodium | 169 mg | 7% |
| Protein | 2 g | 3% |
| Saturated Fat | 3 g | 16% |
| Sugars | 15 g | 2% |
| Dietary Fiber | 1 g | 4% |
| Vitamin C | 19 mg | 31% |
| Vitamin A | 56 iu | 1% |
Preheat oven to 350°F. Line 24 muffin cups with paper liners.
Blend cake mix, pineapple, water, eggs and oil in large bowl with an electric mixer on low speed until moistened, about 30 seconds. Beat at medium speed for 2 minutes. Fold in 1/2 cup coconut flakes.
Divide batter into muffin cups. Bake 15 to 18 minutes, until toothpick inserted in center comes out clean. Remove to a wire rack to cool completely.
Frost cupcakes and decorate with remaining coconut flakes, maraschino cherries, pineapple and paper umbrellas.
Pina Colada Cupcakes
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