Ingredients
18¼ozyellow cake mix
20ozpineapple in juice,crushed, do not drain
8ozPhiladelphia cream cheese,(⅓ less fat)
20ozpineapple in pineapple juice,drained and squeezed well
¾cupfluff marshmallow spread
Preparation
Combine both ingredients in large bowl.
Mix on medium speed with electric mixer.
Pour into lined cupcake tins until about ⅔ full.
Bake in accordance with cake mix directions or until a toothpick inserted comes out clean.
Set aside to cool.
Combine cream cheese, crushed pineapple and marshmallow fluff in a medium bowl and mix with a hand mixer until combined well.
Spread on cooled cupcakes and refrigerate until ready to eat.
