Tropical treat.

13 Jun

Im back! This time around I’ll be cooking through the dozens and dozens of recipes I’ve torn from magazines, printed off the internet or copied from friends. This first recipe was from a Parade Magazine (Startribune insert from 2019) and was supposedly inspired by the soft-serve ice cream served at Disney parks. Wow these are good – and super easy to make. Fill cupcake liners just below 3/4 full. And as always – trust the recipe! I thought the frosting was a tad thick and added additional juice – which made it a little runny! If you don’t have a pastry bag, fill a plastic bag with the frosting and cut a small hole in one corner. Or simply slather on that frosting. Not sure which I like more – the yellow cake with bits of pineapple baked in or the rich pineapple-favored frosting!

Dole Whip Cupcakes

1 15-ounce box yellow cake mix

1 cup crushed pineapple with juice

1/3 cup vegetable oil

3 large eggs


1 cup (2 sticks) butter, softened

4 cups powdered sugar, divided

1/4 cup pineapple juice

1 teaspoon vanilla extract

Small wedges of pineapple

Preheat oven to 325° and line two cupcake pans with cupcake liners. In a large bowl using a hand mixer, mix cake mix with crushed pineapple, vegetable oil, and eggs. Beat at medium speed for 2 minutes. Pour batter into prepared cupcake pans and bake for 20 to 22 minutes or until a toothpick inserted in center of cupcake comes out clean. Transfer to a wire rack and let cool completely before frosting. 

Meanwhile, make frosting: In a large bowl, combine butter, 2 cups powdered sugar, pineapple juice, and vanilla. Using a hand mixer, beat until smooth. Add remaining 2 cups powdered sugar and beat until light and fluffy. Transfer frosting to a pastry bag fitted with a large star tip. Swirl frosting onto cooled cupcakes. Garnish each cupcake with a pineapple wedge.

Makes 20-24 cupcakes.

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