• 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

1. Bake the cupcakes and make the pudding according to their recipes.
2. Cut a cone out of the top of each cupcake, then slice off the pointed tip of the cone.
3. 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.
4. 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.
5. Spoon or pipe 1-2 tablespoons of whipped cream on top of the pudding.
6. Top with coconut and chopped walnuts.
7. These must be kept refrigerated, & they taste best when they're cold.

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