I found this recipe on the Kraft Canada website. I made them for Easter and they were a hit. They are light, airy, beautiful, and perfect for spring/summer. To top it off, they’re super easy.
1 pkg Angel food cake mix
1 pkg Vanilla Instant pudding powder
2 cans crushed pineapple
1 cup cool whip topping
2 cups assorted berries. I used strawberries, raspberries and blueberries.
Preheat oven to 375 degrees. Prepare cake mix according to package directions. Pour into pre-lined muffin tins, filling each cup to about 3/4 full.
Bake for 12-15 minutes. They will puff up and the top will turn golden brown. Remove from oven and allow to cool for 10 minutes in pan. Remove from pan and transfer to a wire rack to let them cool completely. Meanwhile, make the topping.
In a medium bowl, combine powdered pudding mix and pineapple, including juice. Mix well – you will see the juice from the pineapple combine with the powder to make a pudding like texture. Add cool whip and mix in gently.
Top cooled cupcakes with pineapple mixture, and arrange your favourite berries on top. Store in the refrigerator. These can be made the day before and will still be wonderful.