• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

Pudge Factor

A food blog with everyday recipes, step-by-step directions and photos, and detailed recipes.

  • Cinco de Mayo Recipes
  • All Recipes
  • Meet Chula and Pudge Factor®
  • Recipes by Category
  • Just Recipes
menu icon
go to homepage
subscribe
search icon
Homepage link
  • All Recipes
  • Appetizers
  • Cookies
  • Just Recipes
  • Meet Chula and Pudge Factor®!
  • Subscribe
    • Email
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
  • ×
    Home » Recipes » Halloween Treats

    Home » Recipes » Halloween Treats

    Halloween Push Pops

    By Chula King · October 29, 2016 · Updated July 23, 2020 1 Comment

    • Facebook
    • Twitter
    • Yummly
    Jump to Recipe Print Recipe
    Halloween Push Pops

    Halloween Push Pops are easy to make and fun to serve. They contain moist bites of carrot cake, layered with cream cheese frosting. The biggest problem with these adorable treats is that they’re so cute that people will initially be afraid to take one. Rest assured however, that the hesitation doesn’t last long!

    Halloween Push Pops

    Contents show
    1 Ingredients
    2 Making the Halloween Push Pops
    3 Halloween Push Pops
    3.1 Ingredients
    3.1.1 Carrot Cake
    3.1.2 Frosting
    3.2 Instructions
    3.2.1 Carrot Cake
    3.2.2 Frosting
    3.2.3 Push Pops
    3.3 Chula's Expert Tips
    3.4 Nutrition

    Ingredients 

    I used the following ingredients for the Halloween Push Pops: Unsalted butter, vegetable oil, granulated sugar, brown sugar, milk, eggs, salt, baking soda, ground cinnamon, ground nutmeg, lemon juice, vanilla extract, flour, crushed pineapple, grated carrots, and toasted pecans. For the cream cheese frosting I used unsalted butter, cream cheese, vanilla extract, and confectioners’ sugar.

    Ingredients for Halloween Push Pops

    Making the Halloween Push Pops

    Starting with the cake, I beat the butter, oil, and sugars together until everything was well incorporated. Then, I added the milk and eggs, and beat the mixture until everything was well combined. Next I sifted in the salt, baking soda, cinnamon, and nutmeg, and continued beating. After that, I added the vanilla extract and lemon juice, and beat the mixture one last time until everything was fully incorporated.

    Mixing flour ingredients together

    For the final additions I started with the flour, which I folded in just until most of it disappeared into the batter. Then I added the pineapple, which I had drained, the grated carrots, and the toasted pecans.

    Alternating the addition of the flour

    With all of the ingredients added, I gave the mixture a good stir to make sure that everything was well incorporated into the batter.

    I lightly greased a mini-whoopie pie pan before filling the cavities with the batter using a 2-teaspoon or 1⅛-inch ice cream scoop. That size turned out to be perfect!

    Adding the carrot cake batter to the pan

    I popped the filled pan for the Halloween Push Pops Into a 350° F pre-heated oven for 15 minutes. After 15 minutes, the mini-cakes were perfectly done. I removed the cakes from the pan and cooled them on a wire rack. After the pan had cooled, I repeated this process since I wanted a total of 48 mini-cakes (4 cakes per push pop container) – the mini-whoopie pie pan has 24 cavities.

    Cooling the carrot cake pieces

    While the cakes were cooling, I made the cream cheese frosting for the Halloween Push Pops by beating together the butter, cream cheese, and vanilla extract until light and fluffy. Then, I added the confectioners’ sugar, and beat it until the frosting was smooth. I had decided to use a candy corn theme for the push pops, so I colored ⅓ of the frosting orange, ⅓ yellow, and left the remaining amount white. I filled piping bags, fitted with small star tips, with the frostings and assembled everything to begin the process of building the push pops.

    Ingredients to build the push pops

    For the layering, I started with one mini-cake in the bottom of the push pop container. I topped that with some white frosting and added another mini-cake. Then I topped the second mini-cake with orange frosting and added a third cake. I topped that with yellow frosting and added the final mini-cake. Finally I added some white frosting and placed a piece of candy corn in the center.

    Building the Halloween Push Pops

    Did I mention how incredibly tasty these little treats are? Who could resist moist bites of carrot cake layered with cream cheese frosting in an adorable little package? Yum!

    Halloween Push Pops

    If you would like some more Halloween sweets, you should try these amazing recipes:

    • Halloween Kettle Corn
    • Spooktacular Chocolate Covered Peanut Butter Treats
    • Spooky Spider Pops
    • Monster Munch
    • Halloween Nutella Cinnamon Roll Ring

    I hope you liked this recipe for Halloween Push Pops as much as I do. If so, please consider rating it and leaving a comment. Also, if you’d like to receive notifications of new posts by email, ever your email address in the Subscribe box.

    Thank you so much for visiting Pudge Factor. I hope you’ll come back!

    Moist bites of carrot cake layered with cream cheese frosting.

    Halloween Push Pops

    Easy and fun to make, these Halloween push pops contain moist bites of carrot cake, layered with cream cheese frosting. The biggest problem with these adorable treats is that they're so cute that people will initially be afraid to take one. Rest assured however, that the hesitation doesn't last long!
    5 from 1 vote
    Print Pin Rate
    Course: Cakes, Halloween
    Cuisine: American
    Prep Time: 15 minutes
    Cook Time: 15 minutes
    Decorating Time: 20 minutes
    Total Time: 30 minutes
    Servings: 12 push pops
    Calories: 446kcal
    Author: Chula King

    Ingredients

    Carrot Cake

    • 2 eggs room temperature
    • ¼ cup (½ stick) unsalted butter, room temperature
    • 2 Tablespoons vegetable oil
    • ½ cup (3.5 ounces, 99 grams) granulated sugar
    • ¼ cup (1.88 ounces, 53 grams) packed light brown sugar
    • ¼ cup milk
    • 1 teaspoon baking soda
    • ½ teaspoon salt
    • 1 ½ teaspoons ground cinnamon
    • ⅛ teaspoon ground nutmeg
    • 1 ½ teaspoons vanilla extract
    • 1 teaspoon lemon juice
    • 1 cup (5 ounces, 142 grams) all-purpose flour
    • ½ of 8-ounce can crushed pineapple drained with excess juice squeezed out
    • 1 ½ cups (6 ounces, 170 grams) carrots, peeled and grated with small grater blade
    • ½ cup chopped pecans toasted

    Frosting

    • ¼ cup (½ stick) unsalted butter, room temperature
    • 8 ounces cream cheese room temperature
    • 1 ½ teaspoons vanilla extract
    • 1 pound (4 cups) confectioners’ sugar
    • Orange and yellow paste gel paste food coloring
    • 12 Push Pop Containers (See Note 1)
    • 12 pieces candy corn

    Instructions

    Carrot Cake

    • Preheat oven to 350º F. Lightly grease mini-whoopie pie pan. Set aside.
    • In a large bowl, beat together butter, granulated sugar and brown sugar. Add eggs and milk; continue beating. Add baking soda, salt, cinnamon, and nutmeg. Continue beating. Add vanilla extract and lemon juice; beat until everything is well incorporated. Mix in flour; stir just until combined. Add crushed pineapple, carrots, and pecans; stir just until combined. Fill mini-whoopie pie cavities with 2 teaspoons batter. 
    • Bake in preheated oven for 15 minutes, or until a toothpick inserted into the center of the cakes comes out clean. Remove from pan to wire rack; let cool completely.

    Frosting

    • In a medium bowl, beat butter and cream cheese with electric mixer until light and fluffy. Add vanilla extract. Then gradually add the confectioners’ sugar. Beat until mixture is smooth and creamy. If the frosting is too thick, add a small amount of milk (1 teaspoon), beating until the frosting is smooth and creamy. If the frosting is too thin, add additional confectioners' sugar until desired consistency is achieved.

    Push Pops

    • Color the frosting if desired. Add a mini-whoppie pie cake to the container. Using a #21 star tip, pipe some frosting on the cake. Repeat three more times, such that the push pop contains four cakes and four layers of frosting. Add decoration to the top if desired.
    • Yield: 12 Halloween push pops.

    Chula's Expert Tips

    1. I bought my push pop containers at Amazon.com.

    Nutrition

    Calories: 446kcal | Carbohydrates: 62g | Protein: 3g | Fat: 20g | Saturated Fat: 11g | Cholesterol: 68mg | Sodium: 278mg | Potassium: 129mg | Fiber: 1g | Sugar: 52g | Vitamin A: 3210IU | Vitamin C: 1.1mg | Calcium: 47mg | Iron: 0.9mg
    Tried this recipe?Please leave a comment below and/or give this recipe a rating. On Instagram? Take a picture and tag @pudgefactor or #pudgefactor.

    More Halloween Treats

    • Jack O’Lantern Black Bean Dip
    • Cornucopia Halloween Treats
    • Spooky Spider Pops
    • Jack O’Lantern Ham and Swiss Hand Pies

    Filed Under: Cakes, Halloween Treats, Muffins

    Reader Interactions

    Comments

    1. Sharon Rigsby says

      October 29, 2016 at 7:38 pm

      So cute!!! And they look yummy!

    Leave a Reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Photo of Chula - PudgeFactor Blogger

    Chula King is an award-winning photographer, and videographer behind Pudge Factor. She’s a professor by day and foodie by night showcasing her favorite tried and true recipes.

    More about me →

    Awesome Desserts

    • Choco Tacos (Copycat)
    • Intensely Chocolate Grown-Up Fudgesicles
    • Southern Watermelon Granita
    • Meringues Chantilly

    See more Desserts→

    Sites Featured In

    Popular Recipes

    • Easy Peasy British Sausage Rolls
    • Chicken Schnitzel with Mustard Cream Sauce
    • Homemade Waffle Cones
    • Twice Baked Potato Casserole

    See more Recipes→

    Footer

    © 2012–2022 · Pudge Factor®, LLC · Privacy Policy · Disclaimer