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Pumpkin Push-It-Up Pops

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Pumpkin Push-It-Up Pops
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  • Prep 20 min
  • Total 60 min
  • Servings 20
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Combine Betty Crocker™ Super Moist™ spice cake mix with toffee-flavored whipped cream for a fun-to-eat fall treat.
By Deborah Harroun
Updated Oct 22, 2012



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.

Tips from the Betty Crocker Kitchens

  • tip 1
    You can find push-it-up pop containers from several different online vendors or at large craft stores.
  • tip 2
    Reserve any leftover cupcakes for another use, or freeze up to 3 months.


Nutrition Facts are not available for this recipe
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