My mom makes a delicious Pina Colada Cake around the holidays and I would have to say that it is my favorite dessert.  I tell myself that I am going to only eat one piece but I always end up going back for seconds.  For this reason, I don’t even ask what is in the cake or look to see how many calories that I am taking in as I know that it can’t be good.

Now that I am in full competition training mode, the thought of even eating a slice of her homemade cake right now, is out of the question.  To satisfy my sweet tooth and my cravings for my mom’s Pina Colada Cake, I came up with this yummy recipe for Pina Colada Cupcakes.  This “Skinny” take on my mom’s recipe turned out to be really yummy and with the number of calories and fat in each cupcake you won’t feel guilty about eating two!

Skinny Pina Colada Cupcakes

Serving Size: 1 Cupcake without Frosting

Servings: 24

Prep Time: 10 minutes


  • 16 oz box Pillsbury® Reduced-Sugar Yellow Cake Mix
  • 20 oz can canned crushed pineapple in it's own juice, do not drain
  • Frosting:
  • Cool Whip® Free Topping
  • 2 tsp coconut extract
  • 1½ cups unsweetened coconut flake
  • Optional:
  • cherries
  • *Optional ingredients are not included in the nutritional calculations.


  1. Preheat oven to 375 degrees. Lightly coat a muffin tin with nonstick baking spray and set aside.
  2. In a medium sized bowl, mix cake mix and pineapple with juice until blended.
  3. Pour muffin cups until each cup is ¾ full.
  4. Bake for 20-25 minutes until toothpick comes out clean.
  5. Instructions To Top:
  6. Topping is optional as the cupcakes are delicious without the frosting too!
  7. After cupcakes have cooled, mix Cool Whip® with coconut extract and top each cupcake.
  8. Sprinkle each cupcake with 1 Tbsp coconut flake and top with a (optional) cherry.

Nutrition Information

Per Serving: 1 Cupcake

Calories: 128

Fat: 3g

Protein: 1g

Carbs: 24g

Sugars: 13g

Fiber: 0g

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