Skip to Content
Menu
  • Save
  • Pinterest
  • Email
  • Facebook
  • Print

Watermelon Push-It-Up Cakes

By Deborah Harroun
Created January 10, 2017
Celebrate summer with these clever and creative cupcakes. They'll be a hit with kids of all ages!

Summer always gets me excited. Swimming in the pool on hot afternoons. Grilling dinner in the backyard. Eating watermelon! I love the pretty pink and green colors of that fresh fruit. So I thought to make Watermelon Push-It-Up Cakes. 

They are a great treat for kids, who will have fun eating them. Adults will love that the push-up cakes are a foolproof, portable snack for picnics in the park and backyard barbecues. 

Begin by mixing up a white cake mix according to the box directions. Add some red food coloring and some mini chocolate chips. Bake in a mini muffin tin; cool completely.

PHOTO1WatermelonPushUpCakes

Now stir some green food coloring into a can of Betty Crocker® Rich & Creamy vanilla frosting.

PHOTO2WatermelonPushUpCakes

Using a piping bag (or a resealable plastic bag with the corner cut out), pipe a little bit of the frosting into the bottom of the push-up pop container. Add a cupcake on top, followed by some more frosting.

PHOTO3WatermelonPushUpCakes

Add a second cupcake and then another layer of frosting.

PHOTO4WatermelonPushUpCakes

Top the whole thing with a few mini chocolate chips. (They mimic the seeds.)

PHOTO5WatermelonPushUpCakes

If not serving right away, put on the lids for easy storage and transportation.

PHOTO6WatermelonPushUpCakes

Watermelon Push-It-Up Cakes

Ingredients

    • 1box Betty Crocker™ Super Moist™ White Cake Mix
    • Water, vegetable oil and egg whites called for on cake mix box
    • Red food color
    • 3/4cup miniature semisweet chocolate chips
    • 2tubs (16 oz) Betty Crocker™ Rich & Creamy Vanilla Frosting
    • Green food color
    • 20plastic push-up pop containers
    • Additional miniature semisweet chocolate chips

Directions

  • 1Heat oven to 350°F. Spray 40 mini muffin cups with cooking spray.
  • 2Make 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.)
  • 3Bake 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.)
  • 4In 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).
  • 5To 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. Add chocolate chips on top to look like watermelon seeds. Place caps on containers until ready to serve. Store in refrigerator.

View Recipe Page