Pumpkin Pie Push-It-Up Pops

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Pumpkin Pie Push-It-Up Pops
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  • Prep 20 min
  • Total 45 min
  • Servings 18
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A fun way to savor your Thanksgiving pie—our push-it-up pops are made with Betty Crocker™ Super Moist™ Yellow Cake, canned pumpkin and cream cheese frosting.
By Jessica Walker
Updated Mar 13, 2013



  • 1
    Heat oven to 350°F. Spray 36 mini muffin cups with cooking spray.
  • 2
    In large bowl, beat cake mix, pumpkin, water, oil, eggs and 1 teaspoon of the pumpkin pie spice with electric mixer on low speed until moistened. Beat 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 onto cooling rack. Cool completely, about 15 minutes.
  • 4
    Meanwhile, mix remaining 1/2 teaspoon pumpkin pie spice into frosting.
  • 5
    To assemble push-up pops, drop 1 mini cupcake into each push-up pop container. Add generous teaspoon frosting to top of each cupcake. Top each with second mini cupcake. Add dollops of frosting to tops of each. Sprinkle each with additional pumpkin pie spice. Serve.

Tips from the Betty Crocker Kitchens

  • tip 1
    To find the containers, do an internet search for “push pop containers.” There are many online retailers who sell them.


Nutrition Facts are not available for this recipe
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