#pineappleparty

These Pineapple Cupcakes are a tropical delight with the sweet flavor of pineapple, coconut, and cherries. Perfect for a summer party or anytime you want a taste of the tropics.

Ingredients: 1 box of pineapple cake mix. 1 cup crushed pineapple, drained. 1/2 cup vegetable oil. 3 large eggs. 1/2 cup buttermilk. 1 teaspoon vanilla extract. 1/2 cup shredded coconut. 1/2 cup maraschino cherries, chopped. 1/2 cup chopped pecans.

Instructions: Warm up the oven to 350F 175C and put paper liners in a cupcake pan. Put the pineapple cake mix, crushed pineapple, vegetable oil, eggs, buttermilk, and vanilla extract in a large bowl. Mix everything together well. Shred the coconut, add the maraschino cherries, and chop the pecans. The batter should be about two thirds of the way up each cupcake liner. After the oven is hot, bake the cupcakes for 18 to 20 minutes, or until a toothpick stuck in the middle comes out clean. When you take the cupcakes out of the oven, let them cool for 5 minutes in the pan before moving them to a wire rack to cool all the way through. Since the cupcakes are already cool, you can either frost them with your favorite frosting or eat them as they are.

Prep Time: 15 minutes

Cook Time: 20 minutes

These delicious cookies are a perfect complement to your cake pop pineapple centerpiece. They are soft, buttery, and make for a delightful treat.

Ingredients: 2 cups all-purpose flour. 1/2 teaspoon baking soda. 1/4 teaspoon salt. 1/2 cup unsalted butter, softened. 1 cup granulated sugar. 1 large egg. 1 teaspoon vanilla extract. 1/4 cup buttermilk.

Instructions: Preheat the oven to 350F 175C and line a baking sheet with parchment paper. In a medium bowl, whisk together the flour, baking soda, and salt. In a separate large bowl, cream together the butter and sugar until light and fluffy. Beat in the egg and vanilla extract until well combined. Gradually add the dry ingredients to the wet ingredients, alternating with buttermilk. Mix until just combined. Scoop spoonfuls of cookie dough onto the prepared baking sheet, spacing them about 2 inches apart. Bake in the preheated oven for 10-12 minutes, or until the edges are golden. Remove from the oven and let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

Prep Time: 15 minutes

Cook Time: 10 minutes

Crew rewards

Pineapple party theme

Lemonade hat

Lemonade mini skirt