Ingredients:
1 (20 ounce) can pineapple chunks in its own juice
1 (18 1/4 ounce) package yellow cake mix
1 (3 1/2 ounce) package vanilla instant pudding mix
Egg substitute equivalent to 4 eggs
1/3 cup canola oil
Instructions:
Pour out one cup of the pineapple juice into a measuring cup. In a large mixing bowl empty the cake mix and pudding mix and mix together. Add the egg substitute and stir in incorporate into dry ingredients. Pour in the 1 cup of pineapple juice and the canola oil. Mix thoroughly until all the dry mixture in completely moistened. Line a muffin tin with paper cups. Preheat the oven to 350 degrees. Gently fold the pineapple chunks in the batter. Fill each muffin cup 2/3 full of batter. Place in the oven and cook for 20 minutes. Cupcakes are done when tested in the center with a toothpick and it comes out clean. Cool 2 minutes and then remove from muffin tin to cool completely.
Nutrition Facts: (Approximate Values)
Serving Size 1 89g
Recipe makes 24 servings
Calories 274
Calories from Fat 102 37%
Total Fat 11.4g 17%
Saturated Fat 2.4g 12%
Monounsaturated Fat 5.7g
Polyunsaturated Fat 2.6g
Trans Fat 0.0g
Cholesterol 35mg 11%
Sodium 264mg 11%
Potassium 113mg 3%
Total Carbohydrate 42.4g 14%
Dietary Fiber 0.7g 2%
Sugars 33.0g
Protein 2.4g 4%
Vitamin A 50mcg 1%
Vitamin B6 0.0mg 2%
Vitamin B12 0.1mcg 2%
Vitamin C 2mg 3%
Vitamin E 1mcg 6%
Calcium 39mg 3%
Iron 0mg 5%