Easy Pumpkin Cake Pops
Pumpkin cake pops are a fun and delicious way to enjoy the flavors of fall in a cute, bite-sized treat. They’re perfect for parties, family gatherings, or just a sweet treat to enjoy at home. These cake pops are made with moist pumpkin cake, mixed with frosting, and coated in a sweet candy shell. They’re easy to make and even easier to eat!
Equipment
- Mixing bowls
- Electric mixer
- Baking pan
- Cake pop sticks
- Baking Sheet
- Parchment paper
- Microwave-safe bowls
- Cooling rack
- Styrofoam block or cake pop stand for drying
Ingredients
- 1 box of pumpkin cake mix (plus ingredients listed on the box)
- 1/2 cup cream cheese frosting
- 1 bag of white or orange candy melts
- 1-2 tablespoons vegetable oil (for thinning the candy melts)
- Cake pop sticks
- Optional: sprinkles or decorative sugars
Instructions
- Prepare the pumpkin cake mix according to the package instructions. Once baked, allow the cake to cool completely.
- Crumble the cooled cake into a large mixing bowl until it resembles fine crumbs.
- Add the cream cheese frosting to the crumbled cake. Mix until well combined and the mixture holds together when pressed.
- Using your hands or a small cookie scoop, form the mixture into small balls, about 1 inch in diameter. Place them on a baking sheet lined with parchment paper.
- Dip the end of each cake pop stick into the melted candy coating, then insert it halfway into each cake ball. This helps secure the stick in place.
- Place the cake pops in the freezer for about 15-20 minutes, or until firm.
- In a microwave-safe bowl, melt the candy melts according to the package instructions. Stir in vegetable oil to thin the mixture if needed.
- Dip each chilled cake pop into the melted candy coating, making sure to cover the entire ball. Allow the excess coating to drip off, and decorate with sprinkles if desired.
- Place the dipped cake pops upright in a Styrofoam block or cake pop stand to dry completely.
- Once the candy coating is set, the cake pops are ready to enjoy!