This easy banana pudding cake cups recipe is packed with incredible flavor and simple to prepare. Perfect for family meals or special occasions!
Banana Pudding Cake Cups
This easy banana pudding cake cups recipe is packed with incredible flavor and simple to prepare. Perfect for family meals or special occasions!
Servings 4 servings
Ingredients
- box Betty Crocker™ Super Moist™ vanilla cake mix.
- box banana cream instant pudding and pie filling mix. 4-serving size
- cup milk.
- /2 cup vegetable oil.
- eggs.
- cup mashed ripe bananas . 2 medium
- vanilla wafer cookies, crushed . 2 cups
- cups Cool Whip frozen whipped topping thawed.
- vanilla wafer cookies, coarsely crushed . 2/3 cup
- dried banana chips.
Instructions
- Heat oven to 350°F (325°F for dark or nonstick pans). Place paper baking cup in each of 24 regular-size muffin cups.
- In large bowl, beat cake mix, pudding mix, milk, oil and eggs with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes, scraping bowl occasionally. Stir in mashed bananas and 2 cups crushed cookies. Divide batter evenly among muffin cups.
- Bake 25 to 30 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans to cooling racks. Cool completely.
- Frost cupcakes with whipped topping. Sprinkle with 2/3 cup crushed cookies. Top with banana chips.
Tips for the Best Banana Pudding Cake Cups
- Pre-heat & Prep: Always gather all ingredients before cooking banana pudding cake cups.
- Flavor Adjustment: Adjust seasoning to taste near the end of cooking.
- Storage Tips: Store leftovers in an airtight container in the refrigerator for up to 3-4 days.