Step 1

Preheat oven to 350 degree. Line cupcake tin with paper liners. Set aside.

Step 2

In a large bowl, mix dry cake mix with the can of crushed pineapple. Using a 1/4 cup measuring scoop, spoon mixture into cupcake liners. Fill about 2/3 full.

Step 3

Bake for 20-22 minutes. Remove and cool completely.

Step 4

Once cooled, scoop Cool Whip onto each cupcake using a cookie scoop. Add sprinkles if desired. Cover and refrigerate for 2 hours until chilled. Serve and enjoy.