Watermelon Push-It-Up Cakes

Dairy Free
Watermelon Push-It-Up Cakes
60 min.
20
243kcal

Suggestions


Get ready to impress your friends and family with a delightful twist on dessert: Watermelon Push-It-Up Cakes! These fun and vibrant treats are not only visually appealing but also dairy-free, making them a perfect choice for those with dietary restrictions. With a refreshing watermelon theme, they are sure to be a hit at any summer gathering, birthday party, or picnic.

Imagine the joy on your guests' faces as they dig into these adorable push-up pop cakes, each layered with moist, red-hued mini cupcakes that resemble juicy watermelon slices. The creamy green frosting adds a playful touch, mimicking the rind of a watermelon, while the miniature semisweet chocolate chips serve as the perfect finishing touch, resembling watermelon seeds. Not only do they look fantastic, but they also pack a delicious flavor that will leave everyone wanting more!

With a preparation time of just 60 minutes and enough servings to cater to 20 people, these Watermelon Push-It-Up Cakes are an easy yet impressive dessert option. Whether you're hosting a summer barbecue or simply looking to satisfy your sweet tooth, these delightful cakes are sure to be the star of the show. So grab your push-up pop containers and get ready to create a dessert that is as fun to make as it is to eat!

Ingredients

  • box cake mix white
  • serving food coloring red
  • 0.8 cup semisweet chocolate chips miniature
  • 16 oz vanilla frosting 
  • serving drop natural food coloring green
  • 20  lemon-lime soda pop 
  • serving semisweet chocolate chips miniature

Equipment

  • bowl
  • frying pan
  • oven
  • toothpicks
  • ziploc bags
  • muffin liners

Directions

  1. Heat oven to 350°F. Spray 40 mini muffin cups with cooking spray.
  2. Make cake mix as directed on box, using water, oil and egg whites. Stir in 10 to 15 drops red food color. Stir in 3/4 cup chocolate chips. Fill muffin cups two-thirds full. (Cover and refrigerate remaining batter until ready to bake; cool pan before reusing and spray again with cooking spray.)
  3. Bake 10 to 12 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes; remove from pans to cooling racks. Cool completely. (Repeat with remaining batter to make about 32 additional mini cupcakes. Freeze cupcakes for another use.)
  4. In medium bowl, mix frosting and enough green food color for desired shade of green. Spoon frosting into decorating bag (fitted with desired tip) or resealable food-storage plastic bag (with small corner cut off).
  5. To assemble, pipe small amount of frosting in bottom of each push-up pop container. Drop 1 mini cupcake into each container; pipe frosting on cupcake. Top each with second cupcake; pipe with frosting.
  6. Add chocolate chips on top to look like watermelon seeds.
  7. Place caps on containers until ready to serve. Store in refrigerator.

Nutrition Facts

Calories243kcal
Protein2.65%
Fat29.77%
Carbs67.58%

Properties

Glycemic Index
2.15
Glycemic Load
6.62
Inflammation Score
-1
Nutrition Score
3.7939130430636%

Nutrients percent of daily need

Calories:242.63kcal
12.13%
Fat:8.05g
12.38%
Saturated Fat:3.14g
19.65%
Carbohydrates:41.1g
13.7%
Net Carbohydrates:40.11g
14.58%
Sugar:28.46g
31.63%
Cholesterol:0.54mg
0.18%
Sodium:221.8mg
9.64%
Alcohol:0g
100%
Alcohol %:0%
100%
Caffeine:7.67mg
2.56%
Protein:1.61g
3.22%
Phosphorus:114.49mg
11.45%
Manganese:0.17mg
8.56%
Vitamin B2:0.13mg
7.6%
Copper:0.13mg
6.62%
Calcium:62.85mg
6.29%
Iron:1.1mg
6.14%
Folate:19.91µg
4.98%
Magnesium:18.77mg
4.69%
Selenium:3µg
4.28%
Vitamin E:0.62mg
4.16%
Vitamin K:4.29µg
4.08%
Vitamin B1:0.06mg
4.08%
Fiber:1g
3.99%
Vitamin B3:0.74mg
3.71%
Zinc:0.37mg
2.48%
Potassium:74.4mg
2.13%
Vitamin B5:0.12mg
1.15%