Easy Hummingbird Cake Cupcakes

• 1 pkg. (2-layer size) spice cake mix
• 1 can (15.2 oz.) crushed pineapple in juice, drained
• 1 cup mashed fully ripe bananas (about 3)
• 1 cup chopped PLANTERS Pecans, divided
• 2 tsp. vanilla
• 2 containers (16 oz. each) ready-to-spread cream cheese frosting
• 2 cups thawed COOL WHIP Whipped Topping

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

cake mix, pineapple, bananas, pecans, vanilla, containers

Taken from www.kraftrecipes.com/recipes/easy-hummingbird-cake-cupcakes-144619.aspx (may not work)