Todd and I were at a local restaurant for Valentine's and we shared (more like fought over) a heavenly piece of Frosted Pineapple Cake. Of course, I told Todd that I was going to come up with my own 4 ingredient version, so this, my friend, is a Pickett's Pearls original! You will find these little cakes very light and refreshing! Here goes:
Ingredients:
Betty Crocker Yellow Cake Mix
3 eggs
2 large cans of pineapple rings
2 pkgs. of regular cream cheese (cold)
Measure 1/3 cup of cake mix and set it aside. Next entirely drain the pineapple and puree (all but one ring) in a bullet or blender. Finally combine the cake mix, the eggs and 1 & 2/3 cups of the puree in a mixing bowl, then follow the directions on the cake box for baking cupcakes. (It works best to “butter and flour” the muffin tin.)
While the cupcakes are baking, combine a 1/2 cup of pineapple puree, the cream cheese, the 1/3 cup of leftover cake mix and blend well with a hand mixer. You then put the icing in the refrigerator.
When the cupcakes are done and completely cooled, go around edges of each cupcake with a butter knife. You then remove them from the tin, slice them crosswise and turn the cupcakes upside down. Next generously ice the top of the bottom layer and put the cupcake back together (still upside down). You then generously ice the top (and sides if you wish.) Finally garnish each one with tiny slivers of pineapple ring (and walnut pieces if you like).