July 17, 2026

Pink Pineapple Cupcakes

Name: Pink Pineapple Cupcakes
Prep time: 20 min
Total time: 75 min
Yield: 16
Ingredients: 1 can (540 mL) pineapple tidbits, drained; 1 pkg (432 g) Duncan Hines White Cake Mix®; 3 egg whites; 60 mL vegetable oil; 1 tub (450 g) Duncan Hines® Vanilla Frosting; 1 drop red food colour; 60 mL sweetened flaked coconut; 60 mL raspberries

20

Prep Time Minutes
75
Total Time Minutes
8
Number of Ingredients
16
Servings

Ingredients

1 can (540 mL) pineapple tidbits, drained
1 pkg (432 g) Duncan Hines White Cake Mix®
3 egg whites
60 mL vegetable oil
1 tub (450 g) Duncan Hines® Vanilla Frosting
1 drop red food colour
60 mL sweetened flaked coconut
60 mL raspberries

Directions

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Step one

Preheat oven to 180°C. Line 16 paper liners in muffin pans.
Step two

Reserve 16 pineapple tidbits for garnish. In small bowl, mash remaining pineapple; set aside.
Step three

In large bowl, using handheld electric mixer on low speed, combine cake mix, egg whites, oil and mashed pineapple. Beat at medium speed for 2 minutes. Spoon batter evenly into paper liners.
Step four

Bake for 25 minutes or until toothpick inserted in centre of a cupcake comes out clean. Transfer cupcakes in their paper liners to wire rack to cool completely.
Step five

In medium bowl, stir together frosting and red food colouring.
Step six

Spread frosting on cupcakes and garnish with coconut, raspberries and reserved pineapple tidbits.