Pumpkin Cake Pops
Delightfully soft and moist Pumpkin Cake Pops coated in rich chocolate, perfect for fall gatherings.
Ingredients
Cake Ingredients
- 1 box pumpkin cake mix Choose a brand you love.
- 1 cup water Hydration for the cake mix.
- 1/2 cup oil Can substitute with applesauce for a healthier twist.
- 3 large eggs Bind everything together.
- 1/2 cup pumpkin puree Homemade is preferable.
Frosting & Coating
- 1 cup frosting (cream cheese or choice) Gives cake pops their creaminess.
- Candy coating or chocolate for dipping Choose a rich chocolate or colorful candy melts.
- Sprinkles (optional) For decoration.
- Lollipop sticks To enjoy the cake pops without mess.
Instructions
Preparation
- Preheat your oven according to the cake mix instructions.
- In a large bowl, combine the pumpkin cake mix, water, oil, eggs, and pumpkin puree until well blended.
- Pour the batter into the prepared pan and bake according to the package instructions.
- Once cooled completely, crumble the cake into a large bowl.
- Mix the frosting with the crumbled cake until the mixture is moist enough to form balls.
- Roll the mixture into small balls, about 1 inch in diameter, and place on a baking sheet.
- Insert lollipop sticks gently into each cake ball.
- Freeze the baking sheet for about 30 minutes.
- Melt your candy coating or chocolate according to package instructions.
- Dip each cake pop into the melted coating, allowing excess to drip off, then let them set on the baking sheet.
Notes
Cool the cake completely for best texture. Customize with toppings as desired. Store in an airtight container in the fridge for up to a week.