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Very Moist Pineapple Cups |
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Ingredients
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* 1 (20 oz) can pineapple chunks in its own juice
* 1 (18 1/4 oz) pkg. yellow cake mix
* 1 (3 1/2 oz) pkg. vanilla instant pudding mix
* Enough egg substitute to equal 4 eggs
* 1/3 C canola oil
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Directions
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1. Empty the cake mix powder into a large mixing bowl.
2. Add the pudding mix powder and gently mix together.
3. Mix in the egg substitute.
4. Remove 1 C of the pineapple juice liquid from the can and pour into the mixture.
5. Pour in the canola oil and mix just until the dry ingredients are completely moistened.
6. Drain the remaining juice from the pineapple.
7. Fold the pineapple into the batter.
8. Preheat the oven to 350 degrees.
9. Line a muffin tin with paper muffin cups.
10. Fill each muffin cup 3/4 full of batter.
11. Bake 18 minutes or until a toothpick inserted in the center comes out clean.
12. Cool completely before serving.
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