Pumpkin Push-It-Up Pops

Combine Betty Crocker™ SuperMoist™ spice cake mix with toffee-flavored whipped cream for a fun-to-eat fall treat.

  • Prep Time 20 min
  • Total Time 60 min
  • Servings 20

Ingredients

Cupcakes

1
box Betty Crocker™ SuperMoist™ spice cake mix
1
can (15 oz) canned pumpkin (not pumpkin pie mix)
1/3
cup vegetable oil
1/3
cup water
3
eggs

Whipped Cream Filling

1 1/2
cups whipping cream
2
tablespoons packed brown sugar
1/2
cup toffee bits

  • 1 Heat oven to 350°F. Spray mini muffin cups with cooking spray.
  • 2 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.
  • 3 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.
  • 4 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.
  • 5 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.

Expert Tips

You can find push-it-up pop containers from several different online vendors or at large craft stores.

Reserve any leftover cupcakes for another use, or freeze up to 3 months.