Filled Pineapple Pots
- MAKES
- 24 cupcakes
- COOK TIME
- 45 Min
Kids of all ages will love these treats. Filled Pineapple Pots are just plain fruity and fun.
What You'll Need
- 1 (18.25-ounce) package yellow cake mix
- 1 (20-ounce) can pineapple chunks in natural juice, drained (reserve juice)
- Water
- 12 Maraschino cherries, halved
- Confectioners' sugar (optional)
What to Do
- Preheat oven according to package directions. Line two 12-cup muffin pans with paper baking cups.
- Make the cake batter, using reserved pineapple juice plus water for the liquid called for on the cake box. Drop half a cherry and one chunk of pineapple into each cup. (If there are leftover chunks, halve them and drop them in, too.) Fill each cup about three-quarters full with batter.
- Bake according to package directions. When cooled, dust with confectioners' sugar, if desired.
Notes
For a different look and taste, you can add blueberries along with the pineapple chunks. You can also top these with your favorite icing.
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