Fruit Cupcake

Cake
1 box yellow cake mix
8 oz can of crushed pineapple in juice

Prepare cake as directed replacing water with juice from crushed pineapple.  If not enough to replace, add additional water to make up the difference.  Mix and add the crushed pineapple.

Bake as directed.

Filling
1 4 serving size cook and serve vanilla pudding
4 oz cool whip
1 jar marshmellow fluff

Prepare vanilla pudding.  Allow to cool.  Once cooled add the cool whip and marshmellow fluff, stiring with a spatula to combine.  Set aside and refrigerate.

Decorating
1 can mandarin orange segments - drain liquid and pat segments dry with a paper towel
3 kiwis - sliced to produce 24 slices
blueberries

Once cupcakes have cooled take out the center/middle (approximately 1 teaspoon).  Fill with the pudding mixture.  Top with a slice of kiwi, one orange segment and blueberries.  Refrigerate until serving.

Note: Cupcakes can be made the day before, however, fruit should not be added until a few hours before serving.