Angel Lush Cupcakes

I was looking for another light dessert for summertime and came across this recipe, or some variation of, on a number of sites including Kraft.

Ingredients

• 1 pkg. (16 oz.) angel food cake mix
• 1 pkg. (3.4 oz.) Vanilla Instant Pudding
• 2 cans (8 oz. each) Crushed Pineapple in Juice, undrained
• 1 cup thawed Cool Whip
• 2 cups assorted fresh berries, or 15 strawberries halved or sliced

Directions

1. Preheat oven to 375ºF.
2. Prepare cake batter as directed on package; pour into 30-36 paper-lined muffin cups, filling each cup 2/3 full. Bake 12 to 15 min. or until tops are golden brown and cracks feel dry.*
3. Cool cupcakes in pans 10 min.; remove to wire racks. Cool completely.
4. Mix dry pudding mix and pineapple in medium bowl. Gently stir in Cool Whip; spread onto cupcakes.
5. Top with berries.

 *Note: If baking in batches, refrigerate remaining batter in bowl until ready to pour into lined muffin cups and bake.  However, bake them quickly so that the cupcake bake up light and fluffy.

Enjoy!!