As soon as I saw this recipe from Skinny Taste, I knew I had to try it. Haven't heard of Skinny Taste before? CHECK. IT. OUT. It has quickly become my new favorite baking blog.
Let's meet the players in this game:
- 18.25 oz box yellow cake mix
- 20 oz can crushed pineapple in juice (x2)
- 8 oz Philadelphia 1/3 less fat cream cheese
- 1 cup sweetened coconut flakes
- 1/4 cup sugar
Combine the cake mix and 1 can of the crush pineapples in a large bowl. Do not drain the pineapples. Mix on medium with an electric hand mixer.
Pour into lined cupcake tins about 2/3 full. Bake in accordance with cake mix directions or until a toothpick inserted comes out clean. Set aside to cool.
*Fun note: the box I had said to bake cupcakes on 350 for 19-23 minutes. Thirty-two minutes later I pulled them out because honestly, I had stuff to do. Silly me thought gas cooked everything faster. Apparently not.
Combine cream cheese, the other can of crushed pineapple (drained), sugar and coconut flakes in a medium bowl and mix with a hand mixer until combined well.
Spread on cooled cupcakes and refrigerate until ready to eat
Sit back, and enjoy a little taste of summer.
Always & Forever,