Banana Pudding Cake Cups

Banana Pudding Cake Cups 1


  • 1 box Betty Crocker™ Super Moist™ vanilla cake mix.
  • 1 box (4-serving size) banana cream instant pudding and pie filling mix.
    -1 cup milk.
  • 1/2 cup vegetable oil.
  • 3 eggs.
  • 1 cup mashed ripe bananas (2 medium).
  • 45 vanilla wafer cookies, crushed (2 cups).
  • 6 cups Cool Whip frozen whipped topping, thawed.
  • 15 vanilla wafer cookies, coarsely crushed (2/3 cup).
  • 24 dried banana chips.
    1.Heat oven to 350°F (325°F for dark or nonstick pans). Place paper baking cup in each of 24 regular-size muffin cups.
    2.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.
    3.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.
    4.Frost cupcakes with whipped topping. Sprinkle with 2/3 cup crushed cookies. Top with banana chips.

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