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Ingredients

1 ½ cups white sugar ½ cup butter ¼ cup vegetable oil 3 eggs 1 (8 ounce) can crushed pineapple, well drained ¾ cup milk ¼ cup brandy, or as needed, divided 2 ½ cups all-purpose flour 2 ½ teaspoons baking powder ½ teaspoon baking soda 1 teaspoon salt 1 teaspoon brandy 1 (15 ounce) can cream of coconut 1 (8 ounce) package cream cheese, softened

Nutrition Info

190.4 calories carbohydrate: 24.2 g cholesterol: 30.4 mg fat: 9.2 g fiber: 0.3 g protein: 2.2 g saturatedFat: 5.2 g servingSize: - sodium: 171.7 mg sugar: 17.1 g transFat: : - unsaturatedFat: : -

Preheat the oven to 350 degrees F (175 degrees C). Line 35 cupcake cups with paper liners.
Beat sugar, butter, and oil together in a bowl with an electric mixer until creamy and fluffy. Beat in eggs one at a time. Stir in pineapple, milk, and 1/4 cup brandy.
Sift flour, baking powder, baking soda, and salt together in another bowl. Add slowly to the sugar mixture, beating with an electric hand mixer to get a light, fluffy batter.
Spoon batter into the cupcake liners, leaving about 1/8 inch of each liner free (this cake doesn't rise a lot).
Bake in the preheated oven until a toothpick inserted into the center of a cupcake comes out clean, about 17 minutes.
Remove from the oven and immediately spoon 1 teaspoon of brandy over the top of each cupcake, let seep into the cake. Let cool completely.
Beat cream of coconut and cream cheese together with an electric mixer until it is lump-free. Frost cooled cupcakes.

35 cupcakes

Scrumptious pineapple cake, slathered in brandy and coated with coconut frosting. Moist and tastes just like a pina colada!