From Hershey’s Makes 14 filled cookies The special cookies that make up these traditional whoopie pie sandwiches are simple to make. Fill these chocolate versions…
From READY SET EAT
Featured Brand: DUNCAN HINES
Makes 24 servings
Pineapple and coconut cupcakes are frosted and decorated with coconut flakes, pineapple, and a cherry for a sweet summer treat…and the little umbrella makes them beach-ready.
INGREDIENTS
1 pkg (15.25 oz each) DUNCAN HIMES Signature Pineapple Supreme Cake Mix
1 can (8 oz each) crushed pineapple in juice, undrained
3/4 cup water
3 eggs
1/3 cup vegetable oil
1 1/2 cups sweetened flaked coconut, divided
2 containers (14 oz each) DUNCAN HINES Whipped Fluffy White Frosting
1 small fresh pineapple, unpeeled, cut into 24 chunks
24 maraschino cherries with stems
24 paper umbrellas
DIRECTIONS
1.Preheat oven to 350 degrees. Line 24 muffin cups with paper liners.
2.Blend cake mix, pineapple, water, eggs, and oil in large bowl with an electric mixer on low speed until moistened, about 30 seconds. Beat at medium speed for 2 minutes. Fold in 1/2 cup coconut flakes.
3.Divide batter into muffin cups. Bake 15 to 18 minutes, until toothpick inserted in center comes out clean. Remove to a wire rack to cool completely.
4.Frost cupcakes and decorate with remaining coconut flakes, maraschino cherries, pineapple, and paper umbrellas.
Find this recipe and more holiday treats at readyseteat.com
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