Pineapple Bliss Cupcakes


  • 18.25 oz box yellow cake mix (I used Betty Crocker Super Moist)
  • 20 oz can crushed pineapple in juice (do not drain)


Combine both ingredients in large bowl.

Mix on medium speed with electric mixer.
Pour into lined cupcake tins about 2/3 full. Bake in accordance with cake mix directions or until a toothpick inserted comes out clean. Set aside to cool.

Nutrition information:

Servings: 24 | Serving Size: 1 cupcake no frosting | Smartpoints: 4

  • Calories: 93.5
  • Fat: 0.8 g
  • Protein: 0.5 g
  • Carb: 20.9 g
  • Fiber: 0.2 g
  • Sugar: 12.2 g


Pineapple Fluff Cream Cheese Frosting


  • 8 oz Philadelphia 1/3 less fat cream cheese
  • 20 oz can pineapple in pineapple juice, DRAINED – SQUEEZE WELL
  • 3/4 cup fluff marshmallow spread


Combine cream cheese, crushed pineapple and marshmallow fluff in a medium bowl and mix with a hand mixer until combined well. Spread on cooled cupcakes and refrigerate until ready to eat.

Nutrition information:

Servings: 24 | Serving Size: 1 cupcake w/ frosting   | Smartpoints: 6

  • Calories: 140.2
  • Fat: 2.8 g
  • Protein: 1.2 g
  • Carb: 27 g
  • Fiber: 0.3 g
  • Sugar: 16.4 g

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