Made the instant pudding according to the package directions. Whisk the mixture for 2 minutes, then set aside.

Preheat the oven to 350 degrees. Add cupcake liners to 2 cupcake pans.

Make the cake mix according to the boxed directions. Add 1 tsp of banana flavoring to the batter and stir.

Pour the batter evenly into the cupcake liners.

Put the pan in the oven and bake for 20 minutes.

Let the cupcakes cool in the pan for 10 minutes, then move them to a wire rack to finish cooling.

To cook the bananas, add parchment paper to a baking sheet.

Turn on the broiler in your oven and slice each banana into 12 slices. (thicker tends to work better)

Add sugar to one side and then broil for 2 minutes or until golden brown.

Take the bananas out of the oven to cool.
To make the whipped topping, use a mixer and mix the banana/rum flavoring, heavy whipping cream, and 3 T of powdered sugar on high. Stiff peaks should form.
Add the mixed pudding mixture from previously to a piping bag and fill the cupcakes with the filling.

Add the newly made whipped topping to a piping bag with a 1A or 1M tip and pipe on the top of the cooled cupcakes in large circles. Add a candied banana on top.