- 1 box yellow cake mix
- 1 (20 oz) can of crushed pineapple
- 1 block (8 oz) cream cheese, softened
- 1/2 cup sugar
- 1/2 container (4 oz) cool whip
Who wouldn’t like something easy for a change? My family just returned from our annual camping trip and I was back to work that Friday night. The staff on our unit almost always potlucks every weekend which is great because it gives you a little something to look forward to while heading in to work! I needed something to contribute that was good and fast! I took a gamble on these as I was a bit skeptical that two ingredients could make a cupcake. I’m sure glad I tried them out, because they were surprisingly amazing! By far the softest cupcakes I’ve ever had. And the easiest thing I’ve ever baked. Ever. I did my own thing with the frosting and it definitely worked! It’s just so light and the perfect amount of sweetness. They were a hit! Oh and if you’re really in a hurry, you could make this recipe even easier if you would prefer to simply top the cupcakes with cool whip! Thanks to all my work people for being my taste testers! We sure wish Casey still worked with us, too!
Don’t forget about One Ingredient Ice Cream for another wonderful and healthy dessert!
In a mixing bowl combine cake mix and can of crushed pineapple, including the juice. Mix with a hand mixer until well combined. That’s it! Then spoon batter into lined muffin tins about 2/3 full. Bake according to package directions (about 15-20 minutes at 350) or until toothpick inserted in center comes out clean. Transfer cupcakes to cooling rack and allow to cool. While cupcakes are baking you can make the topping at set it aside. Mix cream cheese and sugar together with a hand mixer in another bowl. Add cool whip and mix again, just until incorporated. Top cupcakes with frosting and refrigerate.