1 box Betty Crocker yellow cake mix
1 1/4 cup Finest Call Pina Colada Mix
1/2 box instant coconut crème Jell-O pudding mix
1/2 cup vegetable oil
4 eggs
Beat the cake mix with the dry pudding, pina colada mix and oil. Add eggs, one at a time, mixing well after each. Beat fro 2 additional minutes on medium-high. Scoop into paper lined cupcake molds, filling only 1/2 full. Bake 20-25 minutes at 350 degrees, until cake tests done with toothpick. Let cool and frost.
FROSTING:
8 oz. cream cheese, at room temperature
1 1/2 sticks unsalted butter, at room temperature
1 pound powdered sugar, sifted
3/4 cup crushed pineapple, drained and squeezed dry
Optional: Candied pineapple or toasted coconut for decoration.
Whip cream cheese and butter with hand or stand mixer until well incorporated, at least one minute. Add in powdered sugar slowly on low speed, so the sugar dust doesn’t fly all over. Once all has been added, turn on high and whip for 2 minutes. Add the drained and dried pineapple, breaking up with your fingers. Mix on medium speed until incorporated. Pipe or spread onto cupcakes and top with candied pineapple or toasted coconut.
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