Watermelon Push-It-Up Cakes

Dairy Free
Watermelon Push-It-Up Cakes
60 min.
20
347kcal

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, these push-up cakes are sure to be a hit at any gathering, from summer barbecues to birthday parties.

Imagine the joy on your guests' faces as they unveil these colorful, layered desserts. Each push-up pop is filled with moist, red velvet mini cupcakes, topped with a luscious green frosting that mimics the look of a watermelon rind. The addition of miniature semisweet chocolate chips adds a playful touch, resembling watermelon seeds that will have everyone reaching for more.

Not only are these cakes a feast for the eyes, but they are also easy to make and serve. With a preparation time of just 60 minutes, you can whip up a batch of 20 servings that are perfect for sharing. Whether you're looking to satisfy a sweet tooth or create a memorable dessert experience, Watermelon Push-It-Up Cakes are the perfect solution. 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

  • 20 servings drop natural food coloring green
  • 20  popped popcorn 
  • 20 servings food coloring red
  • 0.8 cup semisweet chocolate chips miniature
  • 20 servings semisweet chocolate chips miniature
  • lb vanilla frosting 
  • box cake mix white

Equipment

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

Directions

  1. Heat oven to 350F. 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

Calories347kcal
Protein2.07%
Fat31.42%
Carbs66.51%

Properties

Glycemic Index
5.47
Glycemic Load
13.66
Inflammation Score
-1
Nutrition Score
4.5534782701212%

Nutrients percent of daily need

Calories:346.79kcal
17.34%
Fat:12.13g
18.66%
Saturated Fat:4.03g
25.2%
Carbohydrates:57.78g
19.26%
Net Carbohydrates:56.56g
20.57%
Sugar:43.13g
47.92%
Cholesterol:0.59mg
0.2%
Sodium:263.67mg
11.46%
Alcohol:0g
100%
Alcohol %:0%
100%
Caffeine:8.49mg
2.83%
Protein:1.8g
3.6%
Phosphorus:124.53mg
12.45%
Vitamin B2:0.2mg
11.69%
Manganese:0.19mg
9.75%
Copper:0.15mg
7.34%
Vitamin K:7.32µg
6.97%
Iron:1.23mg
6.85%
Vitamin E:0.98mg
6.53%
Calcium:64.16mg
6.42%
Magnesium:22.11mg
5.53%
Folate:22.03µg
5.51%
Fiber:1.22g
4.88%
Selenium:3.1µg
4.43%
Vitamin B1:0.06mg
4.32%
Vitamin B3:0.82mg
4.11%
Zinc:0.44mg
2.95%
Potassium:90.71mg
2.59%
Vitamin B5:0.14mg
1.36%