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The Old Hen B&B closed May 31, 2014. We recommend The Roaring River B&B 425.888.4834 and The Log Cabin B&B 425.533.8278 for your North Bend get-away. Please stay tuned for Deanna's cookbook plans. Here's to starting from scratch. Talking about The Old Hen online? Our hashtag is #theoldhen .

Strawberry Sour Cream Pudding Cups Recipe



As you probably know by now from my posts, I worked in a bakery while in high school. It was one of my very favorite places to be as a teenager because of being surrounded by goodies, and my friends, and the goodies. One favorite of all of us who worked there was the strawberry sour cream pudding cups. I’ve put together my own little recipe to help me remember them again. They are so simple yet oh so glorious.


  • 1 1/2 sticks of butter and 3 cups of white sugar.
  • 1 cup of sour cream
  • 6 eggs
  • 1/2 cup of heavy whipping cream
  • 7 ounces of vanilla pudding (snack size puddings work great for this)
  • 1 teaspoon of vanilla extract
  • 1 teaspoon of salt
  • 3 cups of flour
  • 1 1/2 cups of strawberry jam


  • 3 cups confectioners’ sugar
  • 4 tablespoons water

Preheat oven to 350 degrees. Cream together 1 1/2 sticks of butter and 3 cups of white sugar.

Add 1 cup of sour cream, 6 eggs, 1/2 cup of heavy whipping cream, 7 ounces of vanilla pudding (snack size puddings work great for this), 1 teaspoon of vanilla extract, 1 teaspoon of salt and then gradually add 3 cups of flour. Mix well.

Coat a cupcake pan well with baking spray. Coat the top as too so that if the pudding cups raise high, the edges will come off easy as well. Fill with about 1/3 cup of batter each.

Use a pastry bag to fill each pudding cup with 2-3 teaspoons of strawberry jam. Remember that you’re putting the jam into the middle, not the bottom of the pudding cup.

Bake for about 25 minutes. Remove from oven when a fork poked into the cake portion comes out clean.  Allow pudding cups to sit in pans until somewhat cooled to give the strawberry jam some time to reset – about 20 minutes. This is an important step because if you don’t let them sit for awhile, all the jam will run out of the pudding cups when you flip them over.

Place a baking sheet over pudding cups. Carefully turn pans over to remove them from cupcake pan and onto baking sheet.


  • 3 cups confectioners’ sugar
  • about 4 tablespoons water

Whisk glaze until powdered sugar is mixed with water and lumps are gone. Glaze each pudding cup over the top and use a knife to glaze all around the edges.

Place on a pretty plate and serve warm or cooled. Makes 24 regular size.

You can use whatever kind of pie filling or jam you like.  The sour cream pudding cups in this picture are extra-large and filled with blueberry filling.

Super delicious memories of sour cream pudding cups, and friends; and, you know, sour cream pudding cups all over again.

© Deanna Morauski 2009-2017