Prepare cake batter as directed on package; pour into 30 paper-
lined muffin cups, filling each cup 2/3 full. Bake 12 to 15 min. or
until tops are golden brown and cracks feel dry.
(Note: If baking in batches, refrigerate remaining batter in bowl until ready to pour into
lined muffin cups and bake.) Cool cupcakes in pans 10 min.;
remove to wire racks. Cool completely
Mix dry pudding mix and pineapple in medium bowl. Gently stir in
COOL WHIP; spread onto cupcakes