Majestic Pops

By Kellogg's in Partnership with Chef Darren McGrady
May 9, 2018
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Author Notes: Kellogg's* Froot Loops* Caramel Banana Cake Push PopsKellogg's in Partnership with Chef Darren McGrady

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Serves: 20
Prep time: 20 min
Cook time: 1 hrs 15 min

  • 20 push pop molds
  • 1/2 cup plus 2 tsp. butter
  • 3/4 cup light brown sugar
  • 2 eggs
  • 1 1/2 cups self-rising flour
  • 1 teaspoon baking soda
  • 3/4 cup sour cream
  • 1 tablespoon milk
  • 1 teaspoon vanilla paste or real vanilla extract
  • 3/4 cup unsalted butter
  • 1 cup light brown sugar
  • 1/4 cup sour cream
  • 3 cups powdered sugar
  • 1 teaspoon vanilla paste
  • 2 cups Kellogg's Froot Loops
  1. Preheat the oven to 350°F. Grease a 9x13" sheet pan.
  2. First, prepare the sponge cake. Using an electric mixer, cream together the butter and sugar until light and fluffy. Add the eggs and banana and beat the mixture to combine. Stir in the flour, soda, sour cream, milk and vanilla paste (or real vanilla extract) by hand and combine until no lumps remain and the batter is smooth.
  3. Pour the batter into the prepared pan, smooth it out and bake in the center of the oven for about 40 minutes, or until the sponge cake is golden brown and springs back when you touch it . Allow the cake to cool then cut the cake into small pieces.
  4. Next, make the frosting: Melt the butter and sugar together in a pan and stir, without boiling, for about 2 minutes. Add the sour cream and bring the mixture to a boil. Remove from the heat and stir in the powdered sugar and vanilla paste (or real vanilla extract). Let the frosting cool slightly so it thickens.
  5. Build the push pops from the bottom up, starting with layers of sponge cake. Add a layer of frosting, followed by a sprinkling of Froot Loops*. Repeat the process, finishing with the Froot Loops*.

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