Pop-Up Cakes

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  • Makes: 17 servings
  • Serving Size: 1 pop
  • Makes: Makes 17 pops
  • Prep: 45 mins
  • Bake: 17 mins to 22 mins 350°F
  • Cool: 15 mins

Pop-Up Cakes

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5.0 by 1 people

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Directions

  1. Preheat oven to 350 degrees F. Grease a 15x10x1-inch baking pan. Line pan with parchment paper or waxed paper. Grease paper; set pan aside. Prepare cake mix according to package directions. Spread batter evenly in the prepared pan. Bake for 17 to 22 minutes or until cake springs back when lightly touched. Cool in pan on a wire rack for 15 minutes. Remove cake from pan; cool completely, paper side down, on a wire rack. Transfer to a cutting board.
  2. For filling, in a medium mixing bowl beat the cream cheese with an electric mixer on medium to high speed for 30 seconds. Beat in powdered sugar. Beat in desired flavoring. Clean beaters. In a large mixing bowl beat the whipping cream on high speed until soft peaks form (tips curl). Fold whipped cream into the cream cheese mixture. Tint with desired food coloring. Fold in add-ins. Spoon filling into a pastry bag fitted with a large round or star tip.
  3. To make each pop, use the open end of push-up mold as a round cutter and cut out 34 cake circles. Place one circle in pop mold. Pipe about 1 tablespoon filling on top. Add a second cake circle and top with another tablespoon of filling. Top with garnish. Place top on mold. Store in the refrigerator for up to 2 days.

From the Test Kitchen

Red Velvet:

Use red velvet cake mix. Do not add flavoring or food coloring to filling. Add 2 ounces shaved white chocolate to filling. Garnish with white chocolate curls and red jimmies.

Nutrition facts per serving: 252 calories, 2 g protein, 28 g carb., 15 g total fat (8 g sat. fat), 49 mg cholesterol, 0 g fiber, 8% Vitamin A, 0% Vitamin C, 138 mg sodium, 2% calcium, 1% iron

Birthday Cake:

Use confetti cake mix. Add 1 teaspoon vanilla to filling. Tint filling desired color with food coloring. Fold 2 tablespoons colored sprinkles into filling. Garnish with additional sprinkles.

Nutrition facts per serving: 238 calories, 2 g protein, 28 g carb., 14 g total fat (7 g sat. fat), 49 mg cholesterol, 0 g fiber, 8% Vitamin A, 0% Vitamin C, 137 mg sodium, 3% calcium, 1% iron

Lime-Coconut:

Use white cake mix. Add 2 teaspoons finely shredded lime peel to cake batter before baking. Add 1 teaspoon coconut extract to cake batter. Do not tint filling. Fold 1/2 cup toasted flaked coconut into filling. Spoon 2 teaspoons lime curd on top of first cake layer when assembling pops. Garnish with toasted coconut and finely shredded lime peel.

Nutrition facts per serving: 280 calories, 2 g protein, 35 g carbohydrate, 15 g total fat (8 g sat. fat), 60 mg cholesterol, 1 g fiber, 8% Vitamin C, 1% Vitamin C, 157 mg sodium, 4% calcium, 2% iron

Pralines and Cream:

Use white cake mix. Add 1 teaspoon vanilla to filling. Do not tint filling. Fold 1/3 cup caramel ice cream topping into filling. Sprinkle filling layers with 1/2 teaspoon finely chopped pecans and 1/2 teaspoon almond toffee bits.

Nutrition fact per serving: 282 calories, 2 g protein, 33 g carb., 16 g total fat (7 g sat. fat), 52 mg cholesterol, 0 g fiber, 8% Vitamin A, 4% Vitamin C, 182 mg sodium, 4% calcium, 2% iron

Strawberry Shortcake:

Use strawberry or yellow cake mix. Add 1 teaspoon vanilla to filling. Do not tint filling. Top filling layers with chopped fresh strawberries.

Nutrition facts per serving: 225 calories, 2 g protein, 26 g carb., 13 g total fat, (7 g sat. fat), 50 mg cholesterol, 0 g fiber, 8% Vitamin A, 6% Vitamin C, 140 mg sodium, 4% calcium, 2% iron

Chocolate Mint:

Use chocolate cake mix. Add 1 cup miniature semisweet chocolate chips and 1 teaspoon peppermint extract to cake batter before baking. Add 1 teaspoon vanilla to filling. Tint filling light green with green food coloring. Fold 1 cup chopped layered chocolate-mint candies (30 candies) into filling. Garnish with chopped candies.

Nutrition facts per serving: 293 calories, 3 g protein, 33 g carb., 18 g total fat (11 g sat. fat), 53 mg cholesterol, 1 g fiber, 9% Vitamin A, 0% Vitamin C, 165 mg sodium, 4% calcium, 4% iron

Orange Carrot Cake:

Use carrot cake mix. Add 1/3 cup orange marmalade and 1/4 teaspoon ground cinnamon to filling. Do not tint filling. Sprinkle filling layers with toasted flaked coconut. Garnish with toasted coconut.

Nutrition facts per serving: 255 calories, 2 g protein, 31 g carb., 14 g total fat (7 g sat. fat), 49 mg cholesterol, 0 g fiber, 8% Vitamin A, 1% Vitamin C, 141 mg sodium, 5% calcium, 2% iron

Salted Nut and Caramel Cream

Use white or yellow cake mix. Add 1 teaspoon vanilla to filling. Do not tint filling. Sprinkle each filling layer with 1 teaspoon chopped dry roasted peanuts and drizzle with 1 teaspoon caramel ice cream topping. Garnish with chopped nuts.

Nutrition facts per serving: 311 calories, 4 g protein, 37 g carb., 18 g total fat (7 g sat. fat), 50 mg cholesterol, 1 g fiber, 8% Vitamin A, 0% Vitamin C, 188 mg sodium, 5% calcium, 3% iron

Crazy for Chocolate (Cocoa Loco):

Use devil's food cake mix. Add 4 ounces chopped bittersweet chocolate to cake batter before baking. Add 1 tablespoon chocolate-flavored liqueur and 2 ounces shaved bittersweet chocolate to filling. Do not tint filling. Drizzle each filling layer with 1/2 teaspoon dark chocolate-flavored ice cream topping.

Nutrition facts per serving: 275 calories, 3 g protein, 31 g carb., 17 g total fat (8 g sat. fat), 48 mg cholesterol, 1 g fiber, 8% Vitamin A, 0% Vitamin C, 151 mg sodium, 4% calcium, 6% iron

Tiramisu:

Use yellow cake mix. Add 1 1/2 teaspoons instant espresso coffee powder or instant coffee crystals to the whipping cream before beating. Do not tint filling. Add 2 ounces shaved semisweet chocolate to filling. Drizzle each cake layer with 1/2 teaspoon coffee-flavored liqueur. Garnish with chocolate-covered espresso beans.

Nutrition facts per serving: 274 calories, 2 g protein, 32 g carb., 15 g total fat (8 g sat. fat), 51 mg cholesterol, 1 g fiber, 8% Vitamin A, 0% Vitamin C, 143 mg sodium, 4% calcium, 3% iron

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Nutrition Facts (Pop-Up Cakes)

  • Per serving:
  • 222 kcal ,
  • 13 g fat
  • (7 g sat. fat ,
  • 1 g polyunsaturated fat ,
  • 4 g monounsaturated fat ),
  • 50 mg chol. ,
  • 140 mg sodium ,
  • 26 g carb. ,
  • 0 g fiber ,
  • 20 g sugar ,
  • 2 g pro.

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