Cooking Instructions

Preheat your oven to 350°F (175°C) and line a cupcake pan with cupcake liners.

In a large mixing bowl, combine the yellow cake mix, instant vanilla pudding mix, pineapple juice, vegetable oil, and eggs. Mix until well combined and smooth.

Gently fold in the crushed pineapple and, if using, the rum. Stir until evenly distributed.

Divide the batter evenly among the cupcake liners, filling each about two-thirds full. Bake in the preheated oven for 18-20 minutes or until a toothpick inserted into the center comes out clean.

Remove the cupcakes from the oven and allow them to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.

Once cooled, use a small knife or cupcake corer to remove a small portion of the center of each cupcake. Fill the hollow with any remaining crushed pineapple mixed with a splash of rum if desired.

Frost each cupcake with vanilla frosting and sprinkle with toasted coconut flakes for added texture and flavor.

For extra tips when making Piña Colada Cupcakes, consider making the frosting from scratch for a richer taste and adding a splash of coconut extract to enhance the tropical flavor even further.

You can also use mini cupcake liners for bite-sized treats that are easier to serve at tailgates. Remember to keep the cupcakes chilled until serving to maintain their freshness and flavor. Enjoy!