1 (16 oz. pkg.) angel food cake mix
1 tsp. vanilla extract
2-1/4 c. fat-free pineapple ice cream topping, like Smucker's

Preheat oven to 375°F.

Prepare cake mix according to package directions. Stir in vanilla extract. Place 33 foil muffin cup liners on large baking sheet. Divide batter evenly among liners, fill about two-thirds full.

Bake for 17-18 minutes or until they are golden brown.

CARAMEL GLAZE:

3 c. packed brown sugar
3/4 c. fat-free half and half
1 tbsp. butter
1 tbsp. vanilla extract

In saucepan, combine brown sugar and half and half, stir with a whisk. Bring to boil over medium heat. Cook 2 minutes or until sugar dissolves. Stir in butter and vanilla extract.

Cut a deep slit in top center of each muffin to form a pocket. Spoon about 1 tablespoon pineapple topping into each warm muffin. Spoon about 2-1/2 teaspoons caramel glaze evenly over each muffin, serve.

Submitted by: Sherry Monfils