What’s one of the best parts of Disneyland? Dole Whip of course!

Everyone knows I’m obsessed with Dole Whip—it was even our wedding cake flavor at our Disney wedding!

We are looking for baby shower dessert ideas and when I stumbled upon this I knew it was perfect! I have yet to make it, but I am planning on substituting a gluten-free yellow cake and following the rest of the directions!

For the full recipe, visit this link.


1 box yellow cake mix
1 c. crushed pineapple with juice
1/3 c. vegetable oil
3 large eggs
1 c. (2 sticks) butter, softened
1/4 c. pineapple juice
1 tsp. pure vanilla extract
Small pineapple wedges, for garnish
  1. Preheat oven to 325° and line two cupcake pans with cupcake liners. In a large bowl using a hand mixer, mix cake mix with crushed pineapple, vegetable oil, and eggs. Beat at medium speed for 2 minutes. Pour batter into prepared cupcake pans and bake for 20 to 22 minutes or until a toothpick inserted in center of cupcake comes out clean. Transfer to a wire rack and let cool completely before frosting.
  2. Meanwhile, make frosting: In a large bowl, combine butter, 2 cups powdered sugar, pineapple juice, and vanilla. Using a hand mixer, beat until smooth. Add remaining 2 cups powdered sugar and beat until light and fluffy.
  3. Transfer the frosting into a pastry bag fitted with a 1/2-inch star tip. Swirl frosting onto cooled cupcakes. Garnish each cupcake with a pineapple wedge and a decorative straw.