An elegant twist to a refreshing summer favorite. Duncan Hines Pineapple Supreme cake is all dolled up for an elegant evening out. Light & refreshing but full of flavor my cupcake is sure to squeeze out the last drops of summer. Pineapple Supreme cupcakes with added pineapple and rum topped with a luxurious coconut cream buttercream.
For Cake:
- 1 Box of Duncan Hines Pineapple Supreme Cake mix
- 1/3 Cup Vegetable Oil
- 3 Large Eggs
- 1 15.25oz can of Delmonte Pineapple Tidbits strained (reserve juice)
- 1 1/3 C plus 1 tsp of Pineapple Juice (from canned pineapple above)
- 3 tbsp light brown sugar
- 2 tsp of light rum OR 1.5 tsp rum extract
- 1/2 of a 3.4 oz package of Jello Coconut Cream Instant Pudding mix
For Frosting:
- 1 pound bag of powdered sugar (10x)
- 1/2 Cup of Whole Milk
- 1/2 tsp Clear Vanilla extract
- 1/4 tsp salt
- 1/2 Remaining half of the 3.4 oz Jello Coconut Cream Instant Pudding Mix
- 1/4 tsp rum extract
- 1 tsp pineapple juice
- 2 Sticks of Unsalted Butter, sliced into 1/4" slices, softened
- 1/2 Cup of Crisco Vegetable Shortening
- 1/2 Cup Unsweetened Coconut Flakes (For Garnish)
PREP:
- PREHEAT oven to 350°F for metal or glass pans, 325°F for dark or coated pans. Place baking cups into cupcake pans.
- Strain pineapple, set juice aside. Mix strained pineapple tidbits with 2 tsp light brown sugar, squeezing any extra juice out. Set aside.
MIX:
- Blend dry cake mix with eggs, 1 1/3 cup of pineapple juice, vegetable oil, rum or rum extract, and 1/2 of a 3.4 oz pkg of Jello Coconut Cream Instant Pudding in large bowl on low until moistened (about 30 seconds). BEAT on medium speed for 2 minutes. POUR batter into baking cups, filing each about 2/3 full. Sprinkle brown sugared pineapple tidbits on top of each batter filled baking cup. Bake immediately
BAKE:
- 18-21 Minutes, adding 3-5 minutes for dark or coated pans. Cake is done when toothpick inserted in center comes out clean. COOL in pan on wire rack for 15 minutes. Cool completely before frosting.
FROSTING INSTRUCTIONS:
- On low speed, use the whisk attachment on mixer to mix sugar, salt, vanilla, milk, rum extract, pineapple juice and 1/2 of a 3.4 oz pkg of Jello Coconut Cream Instant Pudding Mix until smooth (about 1-2 minutes)
- Add butter one slice at a time and continue mixing on low. Mixture will appear lumpy. Mix 30 seconds after last slice of butter is added.
- Add shortening and whip at highest speed for 10-12 minutes or until volume has increased by 50%
- *Mixture may be refrigerated for 10 minutes if in humid or hot environment before piping
ASSEMBLY:
- Pipe swirl design on top of completely cooled cupcake
- Garnish with individual coconut flakes
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No Rating
vivian2761 (1 discussion) on Oct 15, 2011 at 06:26 PM
Has anyone figured out where the extra brown sugar goes in the Pina Colada Cupcakes?
No Rating
Roshi (3 discussions) on Aug 2, 2011 at 10:36 PM
These were really excellent. I made 4 dozen & took them to the office. They were totally gone in 30 min. I used crushed pineapple instead of the tidbits. worked out really well. Deliciousssssss!!!
No Rating
smiller162 (1 discussion) on Jul 18, 2011 at 10:23 AM
I noticed the recipe calls for 3 tbsp of brown sugar, but in the directions it says to mix 2 tsp with the strained pineapple tidbits. Is this correct? If so where are you supposed to use the rest of the brown sugar?
Comment by: vivian2761 (1 discussion) on Oct 15, 2011 at 06:23 PM
I would also like to know where the rest of the brown sugar is suppose to go.
No Rating
dreamer716 (1 discussion) on Mar 29, 2011 at 03:55 PM
03/29/ll Just made these cupcakes a few weeks ago, and got rave reviews. My sister just called for the recipe..says they are the best she's ever tasted. Only changes: didn't have rum (I will next time) used salted butter, had crushed pineapple on hand so used that, and the frosting ingredients sounded like it would make way too much, so I halved the ingredients. Turned out it made enough to frost all but 2 cupcakes, so I'd do this the next time. But they are excellent, moist and delicious.
