ANN COX EASTES / KROGER
TROPICAL CUPCAKES
1 (18-oz) pkg butter or yellow cake mix
1 (20-oz) can crushed pineapple with juice
1 (8-oz) Neufchatel cheese, softened
1 (8-oz) can crushed pineapple, drained
1/3 c powdered sugar
1/2 c toasted, shredded coconut
1/4 c toasted pecans, optional
Combine cake mix and 20-ounce can of pineapple with juice in a large mixing bowl. Beat until combined and pour into 18 muffin tins with cupcake liners. Bake according to package directions (about 16-18 minutes) in a 350F oven. Combine Neufchatel cheese, 8-ounces of drained pineapple and powdered sugar; spread on top of cupcakes as frosting. Sprinkle with toasted coconut and nuts, if desired. Yield: 18 cupcakes.
PINEAPPLE CRISP
2 (20-oz) cans crushed pineapple with juice
1/2 -3/4 c shredded, sweetened coconut
1 (18-oz) pkg butter or yellow cake mix
1 c chopped pecans
3/4 c butter, melted
Assemble ingredients in order in a 9 X 13-inch baking dish or pan. Bake at 350F for 45 minutes. Serve warm either plain or topped with ice cream or whipping cream. Yield: 8-10 servings.
