Easy Hummingbird Cake Cupcakes

Ingredients

• 1 cup fully bananas ripe mashed ( 3)
• 32 oz ready-to-spread cream cheese frosting 
• 1 cup planters pecans divided chopped
• 15.2 oz pineapple in juice crushed drained canned
• 1 pkg spice cake mix (2-layer size)
• 2 tsp vanilla 
• 2 cups cool whip whipped topping thawed

Equipment

• bowl
• frying pan
• oven
• whisk
• toothpicks
• muffin liners

Directions

1. Heat oven to 350F.
2. Prepare cake batter as directed on package.
3. Add pineapple, bananas, 1/2 cup nuts and vanilla; mix well. Spoon into 36 paper-lined muffin cups.
4. Bake 21 to 24 min. or until toothpick inserted in centers comes out clean. Cool cupcakes in pan 10 min.
5. Remove to wire racks; cool completely.
6. Spoon frosting into medium bowl.
7. Add COOL WHIP; whisk until blended.
8. Spread onto cupcakes; sprinkle with remaining nuts.