Pineapple Dream Cupcakes

Pineapple Cupcakes


Pineapple Dream Cupcakes with easy to make pineapple cake topped with whipped cream frosting that will shock you it’s so simple!  This entire recipe is eazy peezy thanks to 2-ingredient frosting and a can of crushed pineapple!  I teamed up with The Mom It Forward Blogger Network and Cans get you Cooking to bring you this recipe and it will be your favorite treat to make all summer!


Pineapple Dream Cupcakes

This frosting is soooo fluffy! And the cake I just had to make for a friend!  She was telling me how she made pineapple cake the other day and had to use a certain mix because it was the only pineapple cake mix at the store.  “WHAT?” I said.  And then I explained to her that buying yellow cake mix and then adding a can of crushed pineapple was the best way to make pineapple cake.  You get way more flavor, moisture and canned fruit is magical in cakes!

Pineapple Cupcakes

If you want to mix up the recipe you can use any canned fruit! If you choose something like canned peaches that comes in big slices you can simple puree the fruit in the blender and then pour it into the batter!  Canned fruit it awesome for baking and canned veggies for cooking because there’s no prep, just open the can and pour.  No washing, peeling, or worrying about if it’s ripe or not!  Canned fruit is picked at the peak of ripeness 🙂 And you don’t lose any nutrition by using canned fruit or vegetables!   My favorite soup uses a bunch of canned veggies and I make it all the time because it only takes 10 minutes from start to finish.

Pineapple Cupcakes wit whipped cream frosting

So head to the store and stock up on a few cans of pineapple and other fun goodies because you’ll want them in your pantry when you crave this cake tomorrow…or later tonight!

Here’s my little photo setup for those of you who wonder how I take my pics in my little spare bedroom.  No big fancy lights or assistant… just me!

Pineapple Cupcakes photos at home


Pineapple Cupcake Recipe


Pineapple Dream Cupcakes

Pineapple Dream Cupcakes


1 box yellow cake mix
1 (20 oz.) can crushed pineapple
3 eggs
1/2 C. oil
1/2 C. sour cream, optional but awesome
2 C. heavy whipping cream
1 Tablespoon instant pudding mix (vanilla or white chocolate)


1. Preheat oven to 350 degrees and line pans with cupcake liners.
2. Combine cake mix, crushed pineapple (with juice), eggs, oil and sour cream. Fill cupcake liners 3/4 full and bake for 15-18 minutes or until an inserted knife comes out clean.
3. Let cool.
4. Whipped Cream Frosting: Beat whipping cream and instant pudding mix until stiff peaks form. The pudding mix stabilizes the cream so it doesn't melt!
5. Top with fresh fruit!


This post was sponsored and paid for by Cans get you Cooking in partnership with Mom It Forward.  All opinions and recipe ideas are my own and I only work with brands that I love and believe in.

8 thoughts on “Pineapple Dream Cupcakes

  1. 1
    Debbie the NY Baker says:

    Hi, Lizzy! Love, love, love this recipe! Can’t wait to make it. I have a question about using canned peaches. You suggested putting the peach slices in a blender and creating a puree. Would you drain the peaches or add juice and all as you do with the crushed pineapple? And what size can would one use? 20 oz. same as the pineapple? Thanks so much! Carry on and keep baking! Debbie the NY Baker

  2. 2
    Blossom says:

    Hello, I made these this morning. I’ve made many, many of your cupcakes, and love them all! For some reason these cupcakes sunk. I’m sure they are still edible, and I’ll be able to hide with frosting, but what do you think happened? I’ve never baked using canned fruit. I didn’t over mix, so I’m not sure what happened.

    • 2.1

      Sometimes baking with fruit can cause this, especially when the fruit makes the cupcake quite dense like pineapple. But I assure you its delicious! Next time you can puree the pineapple down to a smooth slurry before adding it, that will help the cupcakes keep their shape!

  3. 3
    Aisha says:

    Looking forward to making this recipe..but I wanted your advice on something
    I noticed you had another older pineapple cupcake recipe where you used 1-1/4cup pineapple (almost half of the 20oz pineapple can) and you used 3 eggs and 1/3 cup of oil with the same yellow cake mix
    But in this recipe oil has been increased to 1/2 cup, and so has the crushed pineapples (almost double)…this change in recipe won’t effect the outcome will it?
    Would really appreciate it when you reply back 🙂

  4. 4
    Kathy says:

    I like to make these using Pillsbury’s Gluten Free Funfetti cake mix. Oh my gosh, they are FANTASTIC, and I don’t normally like GF food. Then I use either Jell-O Strawberry or Kroger brand Orange pudding mix in the topping- so good!!! (Those flavors of pudding can be hard to find, but if you keep your eyes open they often turn up.) Sometimes I also add 1/2-3/4 c coconut that I’ve run through the food processor to the cupcakes. Thanks for enabling me to make a lot of GF friends VERY HAPPY!!!!!

  5. 5
    Melissa says:

    Hi there, these look delicious! Just wondering how many cupcakes this recipe makes? I assume 12 but thought I’d check just in case. Thanks!

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