Luau Cupcakes Recipe


  • 1 box Duncan Hines Pineapple Cake Mix
  • 4 eggs
  • 1 can Pineapple Tidbits, drained and save the juice; lay 24 tidbits to dry on paper towels
  • 1 stick butter, room temperature
  • 1 tsp vanilla
  • 1 jar maraschino cherries, drained and laid out to dry on paper towels
  • 8 oz can crushed pineapple, drained and puréed
  • 1 stick butter, room temperature
  • 16 oz confectioners sugar
  • 3 TBSP whipping cream
  • 1 tsp vanilla


For the cake: preheat oven to 350 degrees.

In mixing bowl, combine cake mix, softened butter, pineapple juice drained from can of tidbits, eggs and vanilla.

Mix until smooth and combined.

Fill cupcake papers 2/3 full with batter.

Bake on 350 degrees for 20 minutes or until cupcakes test done.

Completely cool.


In your mixing bowl, cream butter and pineapple purée.

Add confectioners sugar and thoroughly combine.

Add vanilla and whipping cream and beat until creamy, adding more whipping cream if needed.

Fill pastry bag topped with open star tip.

Swirl icing on top of each cupcake.

Top each one with a pineapple tidbit and a cherry.