Best Pumpkin Pie Push It Up Pops Recipes

Pumpkin Push-It-Up Pops image

Provided by Deborah Harroun

Categories Dessert

Time 1h

Yield 20

Number Of Ingredients 8

1 box Betty Crocker™ Super Moist™ spice cake mix
1 can (15 oz) canned pumpkin (not pumpkin pie mix)
1/3 cup vegetable oil
1/3 cup water
3 eggs
1 1/2 cups whipping cream
2 tablespoons packed brown sugar
1/2 cup toffee bits

Steps:

Heat oven to 350°F. Spray mini muffin cups with cooking spray.
In large bowl, beat cupcake ingredients with electric mixer on low speed until moistened, then on medium speed 2 minutes, scraping bowl occasionally. Fill each muffin cup two-thirds full with batter.
Bake about 15 minutes or until toothpick inserted in center comes out clean. Remove from muffin cups to cooling rack. Cool completely, about 15 minutes.
Meanwhile, in large bowl, beat cream and brown sugar with electric mixer on high speed until stiff peaks form. Spoon into piping bag or large resealable food-storage plastic bag; cut tip off bag.
To assemble, pipe small amount of filling in bottom of each push-it-up pop container. Drop 1 mini cupcake into each container; pipe filling on cupcake. Top each with second cupcake; pipe with filling. Add toffee bits. Place covers on containers until ready to serve. Store in refrigerator.

Nutrition Facts : ServingSize 1 Serving

Princess Push It Up Pops image

Provided by Betty Crocker Kitchens

Categories Dessert

Time 1h15m

Yield 12

Number Of Ingredients 9

1 box Betty Crocker™ Super Moist™ white cake mix
1 1/4 cups water
1/3 cup vegetable oil
3 egg whites
Pink paste food color
2 containers Betty Crocker™ Whipped fluffy white frosting
Purple paste food color
12 plastic push-it-up pop containers*
Pink, purple and white candy sprinkles, if desired

Steps:

Heat oven to 350°F. Spray 60 mini muffin cups with cooking spray. In large bowl, beat cake mix, water, oil and egg whites with electric mixer on low speed 30 seconds. Beat on high speed 2 minutes. Tint batter with pink food color. Divide batter among muffin cups, filling three-fourths full. Bake 10 to 12 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes; remove from pans to cooling racks. Cool completely.
Divide frosting into 3 bowls. Tint 1 bowl of frosting purple. Tint 1 bowl of frosting pink. Leave remaining frosting white. In large disposable decorating bag fitted with large star tip, place spoonfuls of each color frosting side by side, alternating colors and working up from tip of bag. Do not mix colors.
To assemble, drop 1 cupcake into each push-it-up pop container. Pipe frosting on cupcake. Top each with second cupcake; pipe frosting on cupcake. Sprinkle with candy sprinkles. Frost remaining 36 cupcakes; sprinkle with candy sprinkles. Serve with push-up cakes, or freeze unfrosted for later use.

Nutrition Facts : Calories 320, Carbohydrate 71 g, Fat 4, Fiber 0 g, Protein 1 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 370 mg

Pumpkin Pumpkin Push-Up Pie Pops image

Provided by Vanessa "Nikita" Milare @Kitkat777

Categories Cakes

Number Of Ingredients 9

1 box(es) yellow cake mix
1 cup(s) canned pumpkin (not pumpkin pie mix)
1/2 cup(s) water
1/3 cup(s) vegetable oil
4 - eggs
1-1/2 teaspoon(s) pumpkin pie spices
1 can(s) rich & creamy cream cheese frosting
18 - push-up containers (i used chopsticks)
- additional pumpkin pie spice

Steps:

First pre-heat the oven to 350F. Then spray 36 mini muffin pan with cooking spray. Then in a large bowl mix the first 4 ingerdinets with 1 tsp. of the pumpkin spice with an eletric mixer on low speed until moistened. Then beat on medium speed for about 2 mins,scraping the bowl occasionally. Then fill each muffin cup 2/3 full.
Next bake for about 15 mins or until toothpick comes out clean. Then remove from muffin pan onto a wire rack. Cool completley for about 15 to 20 mins.
Next mixthe remaining pumpkin pie spice into the frosting.
Then to stack the pops. Drop 1 mini cupcake into each container. Add a full spoon of the frosting,then add another cupcake on top & frost. Then sprinkle with pumpkin spice.
How I made it without the containers. I used a large wooden chopstick. I frosted each cupcake first, then push the chopstick throw the first one & then push throw another cupcake & top with pumpkin spice.