Banana, Pineapple, & Coconut Cupcakes

Name: Banana, Pineapple, & Coconut Cupcakes
Total time: 900 s
Yield: 34 servings
Cuisine: American
Ingredients: 3 cup all-purpose flour; 2 cup sugar; 1 stick salted butter, softened; 3 eggs; 2 tbsp vanilla extract; 1 packages vanilla pudding mix; 2 tsp baking powder; 3 tbsp Crisco shortening; 24 oz can pineapple chunks; 1 packages coconut flakes; 2 ripe bananas

gabriellam @cook_3326793

Made these for a summer party, wanting something light and fresh and fruity. I ended up winging the batter and it came out absolutely amazing (super moist, dense, and sweet and vanilla but not overpowering). I decorated them with the perfect amount of icing, and was shocked at how all the flavors combined so well! I will definitely make these again!!!

gabriellam @cook_3326793

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Ingredients

15 mins

34 servings

The vanilla base cake
3 cupall-purpose flour
2 cupsugar
1 sticksalted butter, softened
3eggs
2 tbspvanilla extract
1 packagesvanilla pudding mix
2 tspbaking powder
3 tbspCrisco shortening
The mix-ins
24 ozcan pineapple chunks
1 packagescoconut flakes
2ripe bananas

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Steps

15 mins

1

Chop the pineapple chunks into four smaller pieces per chunk. Chop the bananas into small pieces about the same size. Combine by folding in the fruits and two handfuls of coconut flakes with the vanilla cake batter. Add or leave out the mix-ins as desired.
2

Preheat oven to 350°. Combine all the vanilla base cake mix ingredients with a hand mixer until smooth.
3

Drop into cupcake tins, filling to just under the rim. Bake for 20 minutes (right when they turn golden brown) and then decorate with vanilla frosting and coconut flakes!