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–+ servings

Gluten Free Pig Pickin’ Cupcakes

These easy Gluten Free Pig Pickin’ Cupcakes combine mandarin orange yellow cake with a light and fluffy pineapple topping. They are the perfect gluten free dessert for barbecues, potlucks, Easter, and summer parties.
5 from 1 vote
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Course Dessert
Cuisine American
Servings 24 cupcake

Ingredients
  

Cupcakes

  • 1 package gluten free yellow cake mix such as Pamela’s or King Arthur
  • Eggs according to cake mix directions
  • Canola oil according to cake mix directions
  • Water according to cake mix directions
  • 1/2 cup mandarin oranges well drained
  • 1/2 teaspoon pure vanilla extract

Pineapple Topping

  • 1 small tub Cool Whip
  • 1/2 cup crushed pineapple drained of excess juice

Optional Additions

  • 1 packet instant vanilla pudding mix
  • Coconut flakes to taste

Instructions
 

  • Preheat the oven according to the directions on the gluten free cake mix package. Line a cupcake pan with paper liners.
  • Prepare the cake mix using the eggs, canola oil, and water listed on the package.
  • Gently stir the drained mandarin oranges and vanilla extract into the prepared batter.
  • Divide the batter between the cupcake liners, filling each approximately two-thirds full.
  • Bake according to the cake mix package directions or until a toothpick inserted into the center of a cupcake comes out clean.
  • Transfer the cupcakes to a cooling rack and allow them to cool completely.
  • To prepare the topping, combine the Cool Whip and crushed pineapple in a medium bowl. If desired, stir in the instant vanilla pudding mix and coconut flakes.
  • Cover the topping and keep it refrigerated until the cupcakes have cooled completely.
  • Spoon or spread the pineapple topping over each cupcake.
  • Refrigerate the cupcakes until ready to serve.

Notes

Recipe Notes

  • Drain the mandarin oranges well before adding them to the batter.
  • Drain excess juice from the crushed pineapple so the topping does not become runny.
  • Add one packet of instant vanilla pudding mix for a sweeter, thicker topping.
  • Fold coconut flakes into the topping for additional tropical flavor.
  • Store leftover cupcakes in a covered container in the refrigerator for up to three days.
  • Always check the labels on packaged ingredients to verify that they meet your gluten free needs.
These Gluten Free Pig Pickin’ Cupcakes bring all the sweet citrus and pineapple flavor of the Southern classic to an easy, party-ready dessert. They are fluffy, refreshing, and so simple that you may find yourself making them for every spring and summer celebration!

Estimated Nutrition Information

Based on a yield of 24 cupcakes using Pamela’s Gluten Free Vanilla Cake Mix prepared with oil and eggs, plus one 8-ounce tub of original Cool Whip:
  • Calories: 160 kcal
  • Carbohydrates: 23 g
  • Protein: 1 g
  • Fat: 7 g
  • Saturated fat: 2 g
  • Cholesterol: 18 mg
  • Sodium: 225 mg
  • Fiber: 1 g
  • Sugar: 13 g
If the recipe makes only 12 large cupcakes, each cupcake would contain approximately 310 calories.
Keyword gluten free pig pickin’ cake, gluten free pig pickin’ cupcakes, mandarin orange cupcakes, pineapple cupcakes
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