Caramel Pineapple Cupcakes
Crisco® Original No-Stick Cooking Spray
Pillsbury® Moist Supreme® Classic Yellow Premium Cake Mix
1 (12.25 oz.) jar
Smucker's® Caramel Flavored Topping
Crisco® Pure Vegetable Oil
1 1/3 cups
chopped pecans, divided
1 (8 oz.) can
crushed pineapple, drained
Pillsbury® Creamy Supreme® Cream Cheese Flavored Frosting
- HEAT oven to 350° F. Coat 18 muffins cups with no-stick cooking spray.
- 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.
- BAKE 19 to 23 minutes or until toothpick inserted in the center comes out clean. Cool completely.
- 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.