PRETTY IN PINK PUSH-IT-UP CAKE POPS
These lovely layers of cake and pudding are not just beautiful to look at, they're fun to eat, too. Betty Crocker™ Super Moist™ white cake mix and strawberry frosting make a delectable flavor combination in this stellar dessert.
Provided by Paula Jones
Categories Dessert
Time 50m
Yield 12
Number Of Ingredients 8
Steps:
- Heat oven to 350°F. Spray 24 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 medium speed 2 minutes. Fill muffin cups half full with batter. (Cover and refrigerate remaining batter until ready to bake; cool pan before reusing and spray again with cooking spray.)
- Bake 10 to 15 minutes or until toothpick inserted in center comes out clean. Remove cupcakes from pans to cooling racks; cool completely, about 15 minutes. (Repeat with remaining batter to make about 48 additional mini cupcakes. Freeze cupcakes for another use.)
- Spoon frosting into decorating bag (fitted with desired tip) or resealable food-storage plastic bag (with small corner cut off). To assemble, drop 1 cupcake into each push-up pop container; pipe desired amount of frosting on cupcake. Top each with second cupcake; pipe with frosting. Garnish with strawberry and mint sprig.
Nutrition Facts : ServingSize 1 Serving
WATERMELON PUSH-IT-UP CAKES
Our Watermelon Push-It-Up Cakes are a fun way to enjoy mini chocolate chip cake bites decorated to look like summer's favorite fruit.
Provided by Deborah Harroun
Categories Dessert
Time 1h
Yield 20
Number Of Ingredients 8
Steps:
- Heat oven to 350°F. Spray 40 mini muffin cups with cooking spray.
- Make cake mix as directed on box, using water, oil and egg whites. Stir in 10 to 15 drops red food color. Stir in 3/4 cup chocolate chips. Fill muffin cups two-thirds full. (Cover and refrigerate remaining batter until ready to bake; cool pan before reusing and spray again with cooking spray.)
- 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. (Repeat with remaining batter to make about 32 additional mini cupcakes. Freeze cupcakes for another use.)
- In medium bowl, mix frosting and enough green food color for desired shade of green. Spoon frosting into decorating bag (fitted with desired tip) or resealable food-storage plastic bag (with small corner cut off).
- To assemble, pipe small amount of frosting in bottom of each push-up pop container. Drop 1 mini cupcake into each container; pipe frosting on cupcake. Top each with second cupcake; pipe with frosting. Add chocolate chips on top to look like watermelon seeds. Place caps on containers until ready to serve. Store in refrigerator.
Nutrition Facts : ServingSize 1 Serving
NEAPOLITAN CAKE PUSH POPS
Made with chocolate and vanilla cakes and strawberry JELL-O, these festive-looking Neapolitan Cake Push Pops are as fun to eat as they are easy to make.
Provided by My Food and Family
Categories Home
Yield 24
Number Of Ingredients 7
Steps:
- Bake chocolate cupcakes according to directions on box and let cool. Mix vanilla cake mix and divide in half. Add JELL-O Strawberry Flavor Gelatin to half of the vanilla batter. Bake vanilla and strawberry cupcakes, let cool.
- Meanwhile, combine vanilla pudding and milk and place in refrigerator to set. After the cupcakes are completely cool, remove pudding from refrigerator and fold in about 3/4 of the tub of COOL WHIP until smooth. Place in resealable bag or decorator bag.
- To assemble the push pops, cut cupcakes into small squares and layer beginning with chocolate, adding a layer of the pudding mixture and repeating with the vanilla and strawberry cake, adding pudding between each layer. Top with remaining COOL WHIP, sprinkles and JET-PUFFED MALLOW Bites Ice Cream Cone Marshmallows.
Nutrition Facts : Calories 190, Fat 8 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 25 mg, Sodium 250 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 2 g
EASY CAKE POPS
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
- Beat cake mix, water, eggs, and vegetable oil together in a bowl using an electric mixer on low speed for 30 seconds; increase speed to medium and beat until batter is smooth, about 2 minutes more. Pour batter into the prepared baking dish.
- Bake in the preheated oven until a toothpick inserted in the center comes out clean, 28 to 33 minutes. Cool cake completely, at least 1 hour.
- Crumble cake into a large bowl and mix in cream cheese. Roll cake mixture into about 40 to 50 quarter-size balls. Insert a lollipop stick into each cake ball and arrange on a baking sheet; refrigerate until chilled, at least 30 minutes.
- Melt chocolate in a microwave-safe glass or ceramic bowl in 15-second intervals, stirring after each melting, 1 to 3 minutes.
- Dip each cake ball into melted chocolate until coated. Arrange cake pops on a baking sheet to dry.
Nutrition Facts : Calories 114 calories, Carbohydrate 10.6 g, Cholesterol 16.3 mg, Fat 8.2 g, Fiber 0.3 g, Protein 1.7 g, SaturatedFat 3.3 g, Sodium 74.6 mg, Sugar 3.9 g
NEON SNACK CAKE PUSH POPS
Make and share this Neon Snack Cake Push Pops recipe from Food.com.
Provided by Food.com
Categories Dessert
Time 40m
Yield 1 batch
Number Of Ingredients 6
Steps:
- Prepare the cake according to the directions on the box. Pour the cake batter out onto a greased cookie sheet (you're making a thin layer of cake) and bake for 10-12 minutes.
- Once the cake has cooled completely, cut it into small circles using the top of the push pop containers.
- Mix the powdered sugar and butter with an electric mixer until combined. Then, add the vanilla and start adding milk until the icing is your desired consistency.
- Separate the icing into three bowls and mix different food coloring into each until the icing is bright and colorful.
- Slide your push pop containers all the way up and place one of the cake rounds on the slider.
- Pull the slider down to the lowest position, add a bit of icing, then repeat with more cake and icing (alternating colors) until the tube is filled. Place lid on.
Nutrition Facts : Calories 1980, Fat 62.4, SaturatedFat 39.5, Cholesterol 166.8, Sodium 562.4, Carbohydrate 361.4, Sugar 353, Protein 1.6
SMILEY CAKE POPS
These are absolutely adorable! These are definitely a must any party. I'm definitely planning on trying these soon! Recipe (& idea) came from http://www.bakerella.com/
Provided by MissyMuffin
Categories Candy
Time 2h30m
Yield 45-50 Cake pops, 45-50 serving(s)
Number Of Ingredients 6
Steps:
- After cake is cooked and cooled completely, crumble into large bowl.
- Mix thoroughly with 1 can frosting. (You may not need to use the entire can, so add about 3/4 of it, then more if you need to.).
- Roll mixture into quarter size balls and place on wax paper covered cookie sheet.
- Melt chocolate in the microwave per directions on package, or using a double boiler.
- Dip the tip of your lollipop stick in a little of the melted chocolate and insert into the cake balls. (Insert a little less than halfway.).
- Place them in the freezer for a half-hour to an hour, or until firm.
- Once firm, carefully insert the cake ball into the chocolate by holding the lollipop stick and rotating until covered. Once covered, remove and softly tap and rotate until the excess chocolate falls off. Don't tap too hard or the cake ball will fall off, too.
- Place in a styrofoam block to dry. (Lollipop sticks stuck in styrofoam).
- Once dry, draw faces with an edible ink pen and allow ink to dry!
Nutrition Facts : Calories 145.2, Fat 6.1, SaturatedFat 2.5, Cholesterol 1.4, Sodium 103.5, Carbohydrate 21.7, Fiber 0.1, Sugar 18.6, Protein 1.1
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