Gingerbread Cake: Preheat oven to 350 degrees and line a half sheet tray with parchment paper and spray with cooking spray.

Cream butter and sugar on med/high speed with an electric mixer.

Add eggs, one at a time, beating after each.

Add molasses, mixing to combine.

Combine flour, baking soda, salt and spices.

With mixer on low speed, add flour mixture in three batches, alternating with boiling water.

Pour batter into prepared pan (mixture will be runny).

Bake for 20 minutes or until a toothpick inserted in center comes out clean.

Cream Cheese Icing: Beat cream cheese and butter until fluffy, about 2 minutes on med/high speed with an electric mixer.

Gradually add in confectioners sugar, mixing well to combine.

Stir in vanilla extract until incorporated.

Assemble Push Pops: Cut out rounds as close as possible from the cooled cake. If you don't have a 1 1/2 inch round cookie cutter, you can use the push pop container to cut the rounds.

Periodically rinse or wipe off the cookie cutter as you work to prevent the cake from sticking.

Fill a pastry bag (optionally fitted with a star tip) with icing, careful not to overfill. (You'll need to refill the bag a couple times).

Place one cake round in the base of each push pop container and pipe a swirl of icing on top and repeat.

Push pops come with a plastic top that can be snapped on for easy storage.

Push pops can be kept at room temperature for one day and can be stored in the frig for 2-3 days. Bring to room temperature before serving.