Preheat oven to 350°F. Line 24 cupcake tins with paper liners and set aside.

In the bowl of your mixer, beat cake mix, crushed pineapple (juice included), egg whites, water, and vegetable oil on low speed for 30 seconds. Scrape the sides of the bowl, then increase speed to medium and beat for two minutes.

Fill prepared cupcake tins 2/3 full and bake for about 12 -15 minutes or until tops of cupcakes spring back when lightly touched in the center. Place cupcakes on wire racks to cool completely.

Place metal mixing bowl and your mixer’s whisk attachment in the freezer for 5 – 10 minutes, until cold. Add heavy cream, powdered sugar, and vanilla pudding mix to chilled bowl and beat with whisk attachment on high speed until a thick whipped cream is formed. Carefully fold in drained pineapple.

Generously frost cooled cupcakes. Keep uneaten cupcakes stored in the refrigerator.