Can you use pudding as a cupcake filling?

Yes! Pudding makes a delicious, creamy filling for cupcakes. For banana pudding cake cups , you can hollow out the center of mini cupcakes and pipe in pudding before layering. It adds flavor and moisture and keeps each bite rich and soft.

Do Nilla wafers get soggy in banana pudding?

They can—but that’s part of the charm! Nilla wafers soften slightly as they absorb the pudding, creating a cake-like texture that blends beautifully with the bananas and cream. If you prefer crunch, layer wafers just before serving your banana pudding in a cup .

Does banana pudding cake have to be refrigerated?

Absolutely. With dairy-based pudding and fresh bananas, banana pudding cake cups should always be stored in the fridge. This keeps the texture firm, the bananas fresh, and the dessert safe to eat. Enjoy within 2–3 days for best flavor.

Banana Pudding Cake Cups | Easy Mini Layered Dessert

Name: Banana Pudding Cake Cups
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Cuisine: Southern
Ingredients: 1½ cups all-purpose flour; 1 tsp baking powder; ½ tsp baking soda; ¼ tsp salt; ½ cup unsalted butter, softened; ¾ cup granulated sugar; 2 eggs; 2 ripe bananas, mashed (optional); 1 tsp vanilla extract; ½ cup buttermilk; 1 package instant vanilla pudding mix; 2 cups cold milk (for pudding); 3-4 ripe bananas, sliced; 1 container whipped topping or whipped cream; 1 box Nilla wafers, crushed

Banana Pudding Cake Cups

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Mini layered banana pudding cake cups bring classic Southern flavor to any occasion—moist cake, creamy pudding, fresh bananas, and crunchy Nilla wafers in every spoonful.

Author: Helen
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Yield: 10 cups 1x
Category: Dessert
Method: No-Bake
Cuisine: Southern

Ingredients

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1½ cups all-purpose flour
1 tsp baking powder
½ tsp baking soda
¼ tsp salt
½ cup unsalted butter, softened
¾ cup granulated sugar
2 eggs
2 ripe bananas, mashed (optional)
1 tsp vanilla extract
½ cup buttermilk
1 package instant vanilla pudding mix
2 cups cold milk (for pudding)
3–4 ripe bananas, sliced
1 container whipped topping or whipped cream
1 box Nilla wafers, crushed

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Instructions

Preheat oven to 350°F (175°C) and prepare a cupcake tin or baking dish.
Whisk flour, baking powder, baking soda, and salt in one bowl.
Cream butter and sugar in another bowl. Mix in eggs, vanilla, and mashed bananas if using.
Alternate adding dry ingredients and buttermilk until combined. Bake 18–20 minutes. Cool and crumble.
Prepare pudding using cold milk; chill until set.
In clear cups, layer 2 tbsp crumbled cake, 2 tbsp pudding, banana slices, and crushed Nilla wafers.
Repeat layers once more. Top with whipped topping and garnish with banana or wafer.
Chill for at least 1 hour before serving.

Notes

For best results, chill pudding fully and add wafers just before serving to prevent sogginess.

Nutrition

Serving Size: 1 cup
Calories: 380
Sugar: 30g
Sodium: 240mg
Fat: 18g
Saturated Fat: 10g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 45g
Fiber: 2g
Protein: 4g
Cholesterol: 55mg

Find it online: https://www.easytastykitchen.com/banana-pudding-cake-cups/