Piña Colada Cupcakes

This light, tropical blend of flavors is a favorite for summer parties or beach-themed affairs. To toast coconut, spread sweetened flaked coconut in a baking dish and bake at 350°F for 15 minutes, stirring frequently. You can do this while the cupcakes are cooling.

INGREDIENTS | MAKES 24 CUPCAKES

  • 1 18.25-ounce box white cake mix
  • 1 3.9-ounce box instant French vanilla pudding mix
  • ¼ cup vegetable oil
  • ½ cup water
  • ⅔ cup light rum, divided
  • 4 eggs
  • 1 14-ounce can plus 1 cup crushed pineapple
  • 1 cup sweetened, flaked coconut
  • 1 16-ounce tub vanilla frosting
  • 1 12-ounce tub nondairy whipped topping
  • Toasted coconut for garnish
  • Cocktail parasols
  1. Preheat oven to 350°F. Butter and flour two 8″ layer cake pans.

  2. Mix cake mix, pudding mix, oil, water, and⅓ cup rum using an electric mixer on medium speed. Add eggs one at a time, slowly beating the batter as you go.

  3. Fold in can of pineapple and coconut. Pour into pans and bake for 25 minutes.

  4. To make the frosting, mix 1 cup crushed pineapple, remaining⅓ cup rum, and vanilla frosting until thick. Add nondairy whipped topping.

  5. Frost completely cooled cupcakes and garnish with toasted coconut and a parasol.

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