Pineapple Rum Cupcakes w/Pineapple Flowers

Last weekend when at a friend’s house I was asked if I’ve baked anything lately. Sadly, the answer was no. It was sadder that I couldn’t even remember the last time I did any sort of baking. Since Easter was coming up, I decided to pull an idea from Pinterest and bake some tasty cupcakes for my sweetie’s family. I asked his sister for a few ideas for the cupcakes and here’s what I put together.

Pineapple Rum Cupcakes with Pineapple Flowers

They were SO good. I’ll definitely be making these again!

Cake Ingredients:
1 Yellow Cake Mix
1 20 oz can Crushed Pineapple
1 teaspoon Rum Extract
flour (optional)

Frosting Ingredients:
1 – Container of Cool Whip (thawed)
1 – Cheesecake Instant Pudding

Dried Pineapple Flowers – Make these the day before. The instructions say it takes about an hour but it took me nearly 3. I’m guessing my pineapple slices were too thick so make sure yours are really thin.

Maraschino Cherries (optional)

Cake Directions:
Drain crushed pineapple well, reserve juice. Mix the cake mix according to directions EXCEPT use reserved pineapple juice in place of water. If you don’t have enough reserved juice, add water to equal amount needed. Add 1/2 cup of the crushed pineapple and rum extract & mix. If the batter is too “wet” add a tablespoon of flour at a time until it seems like the correct consistency. Bake according to directions on the box. **I had to add about 5 minutes to the time. Let cool.

Frosting Directions:
Add pudding mix to cool whip. Mix with a fork until blended. Frost cupcakes and decorate with pineapple flowers and cherries.

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