Ingredients
1
box Betty Crocker™ Super Moist™ yellow cake mix
1
cup canned pumpkin (not pumpkin pie mix)
1/2
cup water
1/3
cup vegetable oil
4
eggs
1 1/2
teaspoons pumpkin pie spice
1
container Betty Crocker™ Rich & Creamy cream cheese frosting
18
push-up pop containers
Additional pumpkin pie spice or ground cinnamon
Preparation
Heat oven to 350°F. Spray 36 mini muffin cups with cooking spray.
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.
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.
Meanwhile, mix remaining 1/2 teaspoon pumpkin pie spice into frosting.
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.
