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Blogged at howtoeatacupcake.blogspot.com

I got this recipe from my mother. I don't know who she picked it up from, but it's a fairly popular recipe


  • Yellow cake (from scratch or from a box... whatever)
  • Crushed pineapple in natural juice
  • Instant vanilla pudding
  • Whipped cream (1 cup heavy cream makes enough for 24 cupcakes)
  • Sweetened shredded coconut
  • Chopped walnuts


  • Bake the cupcakes and make the pudding according to their recipes.
  • Cut a cone out of the top of each cupcake, then slice off the pointed tip of the cone.
  • Fill each cupcake with 1-2 teaspoons of crushed pineapple. Make sure to include the pineapple juice to keep the cake nice and moist. Don't use TOO MUCH juice or it will make the cupcake soggy.
  • Put the top back on the cupcakes, and put 1-2 teaspoons of vanilla pudding on each. Spread it around to "seal" the top of the cupcake over the pineapple.
  • Spoon or pipe 1-2 tablespoons of whipped cream on top of the pudding.
  • Top with coconut and chopped walnuts.
  • These must be kept refrigerated, & they taste best when they're cold.

Categories: Cupcakes  Dessert 
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