1 box of Super Moist White Cake mix
1/2 cup light coconut milk
1 can (20 oz) crushed pineapple
1 (1.5 oz) box of suagr free, fat free vanilla pudding mix
1 (12 oz) container of light whipped topping, defrosted
coconut flakes
3 cups skim milk
Preheat oven at 350°F. Line 2 muffin tins with cupcake liners. Mix boxed cake with 1 can of crushed pineapple with juice until well blended. Pour batter to fill 2/3 of cupcake liners. Bake for 18-23 minutes. Remove from oven and allow cupcakes cool completely.

\r\n\r\nPrepare vanilla pudding according to directions using the milk. Add 1/2 can crushed pineapple with juice. Mix well.\r\nTop the cupcakes with pudding and whipped topping, in that order. Garnish with coconut flakes. Refrigerate for 2 hours or overnight for best results. Serve and enjoy!