Creamy Halloweeny Push-Up Pops
- Preheat oven to 350 degrees F. Grease two 8x8x2-inch baking pans. Line pan bottoms with parchment paper or waxed paper. Grease paper; set pans aside. Prepare white cake mix according to package directions, adding the ground ginger to the cake mix before beating. Divide batter in half. Tint half the batter with yellow food coloring. Spread batter into one of the prepared pans. Spread plain batter into the remaining prepared pan. Bake for 18 to 20 minutes or until cakes springs back when lightly touched. Cool in pans on a wire rack for 15 minutes. Remove cakes from pans; cool completely, paper side down, on wire racks. Transfer to a cutting board*.
- For orange pudding filling, prepare pudding according to package directions except use 1 1/4 cups of milk for liquid. Stir in orange juice concentrate. Tint mixture with orange food coloring. Cover and chill until ready to assemble.
- For cream cheese filling, in a medium mixing bowl beat the cream cheese with an electric mixer on medium to high speed for 30 seconds. Gradually beat in powdered sugar until well combined. Spoon cream cheese filling into a pastry bag fitted with a large round or star tip; spoon orange pudding filling into another pastry bag fitted with a large round tip.
- To make each push-up pop, use the open end of a push-up container as a round cutter and cut out 15 circles from each cake (cut the circles as close together as possible to get the 15 circles from each cake). Pipe 1 teaspoon of the cream cheese filling in the bottom of each push-up container. Place one yellow cake circle in each container. Pipe a layer of orange pudding filling on top. Add a white cake circle and top with a tablespoon of cream cheese filling. Sprinkle with decorating sugar. Place the top on each push-up container. Store in the refrigerator for up to 2 days.
From the Test Kitchen
*For easier cutting, freeze the cake layers for 20 to 30 minutes.