Description
Delicious layered dessert cups topped with mini cupcakes, vanilla pudding, and whipped cream.
Ingredients
Scale
- 12 vanilla mini cupcakes
- 1 box (about 15.25 oz) pink cake mix
- Eggs, oil, and water as per cake mix instructions
- 2 cups cold milk
- 1 package (3.4 oz) instant vanilla pudding mix
- 2 cups heavy whipping cream
- 1/4 cup powdered sugar
- 1 teaspoon vanilla extract
- Assorted colorful sprinkles
- Pink candy pearls
Instructions
-
Prepare the Cake:
- Preheat the oven to 350°F (175°C).
- Prepare the pink cake mix according to the package instructions.
- Pour the batter into a greased baking pan and bake as directed.
- Let the cake cool completely, then crumble into small pieces.
-
Make the Vanilla Pudding:
- In a mixing bowl, whisk together the cold milk and instant pudding mix for 2 minutes.
- Let the pudding set in the fridge for at least 5 minutes.
-
Prepare the Whipped Cream:
- In a chilled bowl, whip the heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
-
Assemble the Dessert Cups:
- In clear dessert cups, add a layer of crumbled cake at the bottom.
- Follow with a layer of vanilla pudding and a layer of whipped cream.
- Repeat the layers until the cups are nearly full, finishing with a layer of whipped cream.
-
Add the Toppings:
- Place a mini vanilla cupcake on top of each dessert cup.
- Pipe additional whipped cream on the cupcake and around the top.
- Decorate with colorful sprinkles and a pink candy pearl.
Notes
- Feel free to color the cake batter differently for added visual appeal.
- Make sure the pudding is fully set before layering to avoid a runny texture.
- For added flavor, you can infuse the whipped cream with a flavored extract like almond or lemon.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Layering
- Cuisine: American
Nutrition
- Serving Size: 1 dessert cup