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Banana Split Cupcakes

Using Real Fresh® Banana Pudding


Yield: 105 muffin-sized cupcakes

  • Filling:

  • 1 #10 can

    Real Fresh® Banana Pudding

  • Frosting:

  • 53 cups

    Buttercream Frosting

  • Cupcakes:

  • 105 ea

    Cupcakes, Strawberry Cake, jumbo-sized (muffin-sized)

  • 52.5 fl oz

    Chocolate Syrup

  • 52.5 fl oz

    Caramel Topping

  • 105 wafers

    Vanilla Wafers

  • 105 cherries

    Maraschino Cherries, stem on

  • 4 bananas

    Fresh Bananas, cut in 1/4" slices

  • 3 lb

    Peanuts, chopped


  1. For the Filling: Transfer some of the pudding to a piping bag fitted with an appropriately-sized piping tip. Set aside.

  2. For the Frosting: Transfer some of the frosting to a piping bag fitted with your desired tip. Set aside.

  3. To Assemble the Cupcakes: Insert an apple corer into the center of the top of the cupcake. Push the corer into the cupcake, stopping ¼”- ½” from the bottom of the cupcake. Remove the cored center and reserve for other use. If necessary, enlarge the hole by using a finger to gently press on the walls of the hole and remove any remaining bits of cake. Repeat for all cupcakes.

  4. Pipe 1 fl oz of the pudding filling into the cupcake holes.

  5. Pipe ½ cup frosting over each cupcake, being sure to cover the hole. Drizzle ½ oz each of chocolate syrup and caramel topping over the cupcake. Then place one vanilla wafer, a slice of banana, and one cherry on top. Sprinkle 1 Tbsp of peanuts on top.

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