Don't just say it, bake it.™

The Baker's Club

Learn More >>

Join Now Product Locator

Welcome back, !

Log Out Settings Product Locator
Join Now

Please log in with your username and password.

Make it easy to share with your Facebook or Twitter friends.

Enter Duncan Hines Baker's Club Welcome to Duncan Hines Baker's Club Baker's Club Join Baker's Club Logout Baker's Club Settings


Duncan Hines® Duncan Hines®


Explore Our World

Start with a quick search for a particular flavor…or special occasion…or even your favorite color.
(Frequently Asked Questions)


Find Inspiration

We’ll gather some tasty suggestions that match your cravings, revealing ways to make your day delicious!


Bake a Memory

The fun has just begun—now you can use your creativity and Duncan Hines® products to bake something delectable, original, and truly you!

« Search Specialty Desserts Another Specialty Desserts Recipe »

Specialty Desserts

Pina Colada Cupcake Kabobs

Duncan Hines Recipe shared by:
| Follow this Baker

Say Aloha with Piña Colada Cupcake Kabobs. Pineapple cake, shredded coconut and key lime frosting come together for a lovely luau in your mouth!

  • Hands-On Time: 20 Minutes
  • Total Time: 1 Hour 30 Minutes
  • Servings: 16 Kabobs ( 48 cupcakes)
  • Difficulty: Pretty Easy
  • Rating:


Baking Instructions

  1. Preheat the oven to 350°F. Arrange paper liners in mini muffin pans.
  2. Blend cake mix, eggs, water, pineapple juice, vegetable oil and 1 cup shredded coconut in large bowl. Spoon or pour batter into prepared pans.
  3. Bake 8-10 minutes until toothpick in center comes out clean. Cool completely on wire rack
  4. Mix Classic Vanilla Frosting, food coloring, lime juice and lime peel in medium bowl.
  5. Pipe or spread a small amount of the frosting on cupcakes and sprinkle evenly with remaining coconut.
  6. Slice the tops off the pineapples, leaving 3 to 4- inches of pineapple to support kabobs (see image). Cut the remaining pineapple into bite-sized pieces.
  7. Skewer, with pointed tip down, pineapple, cupcake and then pineapple. Repeat to have 3 cupcakes per skewer.
  8. Poke the skewers into the pineapple tops. (8 skewers per pineapple) Refrigerate until ready to serve. If desired, garnish platters with any remaining pineapple pieces.

Baker's Club Snapshots

Did You Make This Recipe?

Share if you loved this recipe as is, or if you added your own twist.

Add Your Photo of this Recipe


Put flour on pan

Put flour on pan

Before baking cake dust lightly flour on the pan. Make sure there are no "lumps" in the flour or it will turn out wrong.

Place Pies on Cookie Sheets

Place Pies on Cookie Sheets

To prevent a messy oven place pies on cookie sheet before baking! Enjoy!

Keep Exploring

Back to Top