New Pineapple Cupcake Recipe Inspired By Disney’s Dole Whip

New Pineapple Cupcake Recipe Inspired By Disney's Dole Whip Dole Whip Day Pineapple Cupcakes

Dole Whip Day is coming up later this week, and on top of all the delicious treats that you can enjoy in the parks, we’ve got something new that we can all try at home as well. Disney has created these mouth-watering Pineapple Cupcakes that were inspired by Dole Whip, the refreshing treat now synonymous with Disney Parks. Check out the recipe shared from Disney Parks Blog below:

Use your favorite yellow cupcake recipe or box mix for this recipe. If you have leftover pineapple mousse, it tastes great with graham crackers or as a fruit dip. It’s even delicious on its own!


Contempo Café, Disney’s Contemporary Resort
Makes 12 Cupcakes


  • 1/2 cup heavy whipping cream
  • 1/3 cup whole milk
  • 3 tablespoons pineapple-flavored powdered gelatin


  • 1 tablespoon pineapple juice
  • 3 tablespoons pineapple-flavored powdered gelatin
  • 1/2 cup vegetable shortening
  • 1/2 cup unsalted butter, softened
  • 4 cups powdered sugar
  • 2 tablespoons whole milk


  • 12 vanilla cupcakes, from a favorite recipe or box mix
  • Yellow food coloring
  • Orange food coloring
  • 12 maraschino cherries


  1. Whip heavy cream in the bowl of an electric mixer fitted with a whisk attachment until soft peaks form. Set aside.
  2. Heat milk in a small saucepan over medium heat until very hot, but not boiling. Whisk in gelatin and stir until dissolved. Remove from heat and cool for 10 minutes.
  3. Fold gelatin mixture into whipped cream until fully incorporated.
  4. Refrigerate for at least 4 hours, up to 2 days.


  1. Combine pineapple juice and gelatin in a small bowl, stirring until the gelatin is dissolved. Set aside.
  2. Cream shortening and softened butter in the bowl of an electric mixer fitted with a paddle attachment until fluffy.
  3. Add gelatin mixture and beat on medium speed until fully incorporated.
  4. Add powdered sugar, one cup at a time, and beat on low speed until fully mixed. Increase to medium speed and beat, scraping side of bowl as needed, until frosting is stiff.
  5. Add milk, one teaspoon at a time, until buttercream is light and fluffy.
  6. Divide buttercream in half and store in two airtight containers until readyto use.


  1. Using a 1-inch cookie cutter or apple corer, cut hole about 2/3 of the way down the center of each cupcake. Fill with reserved pineapple mousse. Using an offset spatula, remove any excess mousse from the top of the cupcake.
  2. Add a few drops of yellow and orange food coloring to one of the reserved pineapple buttercream containers until desired shade of yellow is achieved.
  3. Place white buttercream in a piping bag fitted with a star tip. Spoon yellow buttercream into a second piping bag fitted with a star tip of the same size.
  4. Pipe buttercream on cupcakes, alternating between yellow and white to create a soft-serve swirl look. Top with maraschino cherry.

Always use caution when handling sharp objects and hot contents. Please supervise children who are helping or nearby.
This recipe has been converted from a larger quantity in the restaurant kitchens. The flavor profile may vary from the restaurant’s version.

Download the PDF version of this recipe here.

Zoë Wood is a travel writer from Sydney, Australia. Since her first visit to Disneyland at the age of 6, she has spent her years frequently visiting Disney Parks and traveling around the world.

Join Zoë as she lets you in on all the tips, tricks, anecdotes, and embarrassments that arise from her family adventures.


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