Preheat oven to 350°. Empty the contents of the cake mix box into a large mixing bowl.
Drain the juice from the canned pineapple into a measuring cup—you will need 1¼ cups of the juice.
Add juice, oil and eggs to the mix and beat at high speed for 3 minutes.
Line cupcake tray with cupcake liners and fill each till it is 2/3 full.
Bake for 25-30 minutes until cake tops spring back when touched lightly.
Let cool completely before topping with whipped cream.
Zested Crème Chantilly:
Pour the heavy cream, powdered sugar and the zest of 1 orange in large mixing bowl.
Beat until stiff peaks form (if you are using a stand mixer, use the whisk attachment).
Spread on cooled cupcakes with a knife or pipe.