Caramel Pineapple Cupcakes

Ingredients:

•	Crisco® Original No-Stick Cooking Spray
•	1 package Pillsbury® Moist Supreme® Classic Yellow Premium Cake Mix
•	1 (12.25 oz.) jar Smucker's® Caramel Flavored Topping
•	1/3 cup Crisco® Pure Vegetable Oil
•	3 large eggs
•	1 1/3 cups chopped pecans, divided
•	1 (8 oz.) can crushed pineapple, drained
•	1/3 cup Pillsbury® Creamy Supreme® Cream Cheese Flavored Frosting

Directions:

1	HEAT oven to 350° F. Coat 18 muffins cups with no-stick cooking spray.
2	STIR cake mix, caramel topping, oil, eggs, 1 cup chopped pecans and pineapple in large bowl until blended. Fill muffin cups with about 1/4 cup batter.
3	BAKE 19 to 23 minutes or until toothpick inserted in the center comes out clean. Cool completely.
4	PLACE frosting into corner of a resealable plastic bag. Microwave on HIGH 5 seconds. Knead. Cut small corner off bag. Drizzle over cooled cupcakes. Sprinkle with remaining 1/3 cup chopped pecans.