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Pineapple Carrot Cakes

Recipe by An Everyday Easy muffin that is great for breakfast or dessert. By Peggy Pugh

Ingredients:


  • Carrot cake mix (Betty Crocker is my favorite)
  • 2 eggs
  • 1 can (20 ounces) crushed pineapple in pineapple juice
  • 1 cup coconut
  • Maraschino cherry halves
  • 1 can sliced pineapple (optional)

Directions:


Preheat oven to 325 degrees F. Place Flexipan Mini Muffin Tray on Perforated Baking Sheet and set aside.

Place cake mix, eggs and crushed pineapple in Mixing Bowl. Stir until well blended.

Fold coconut into the batter. Fill muffin cups 3/4 full with batter.

Place a cherry half on top of each batter cup.

Bake for 22 minutes.

Optional: While muffins are baking, cut a few slices of pineapple into sixths.

Place a pineapple piece on top of each muffin as soon as they come out of the oven.

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