There’s something so festive and fun about cake pops, and when combined with the warm flavors of pumpkin spice, they’re perfect for fall gatherings, Halloween treats, or a fun Thanksgiving dessert! These Pumpkin Cake Pops, made with Betty Crocker Spice Cake Mix and their cream cheese frosting, are easy, delicious, and sure to impress. Let’s dive into the recipe and some helpful tips to make the best cake pops every time!
Recipe Tips & Tricks
- Using Betty Crocker Cake Mix: The spice mix has the perfect balance of spices for a pumpkin-themed dessert. To enhance the flavor, consider adding 1/2 teaspoon of pumpkin pie spice to the batter before baking.
- Frosting Consistency: Start with a small amount of frosting when mixing with cake crumbs. Adding too much will make the mixture too sticky, and the cake pops might fall apart.
- Thin the Coating Chocolate for Easier Dipping: This is not required but I like to add 2-3 tbsp of crisco, butter or oil to the melted coating chocolate. This will help thin the chocolate out so you get a thin coating over the cake pops and give them a nice shine!
- Shaping Tips: Use the cake pop stick to roll the indents along the top, which will create the pumpkin shape. Make the indents deep enough because the chocolate will fill them in!
- Consistency for Shaping: Make sure the cake and frosting mixture is cool and firm enough to roll into balls easily. If it’s too soft, chill it in the fridge for 10–15 minutes before shaping. Do not chill longer than 15 minutes because if the cake pops are too cold the will crack after the coating chocolate is added.
- Chilling is Key: Refrigerating or freezing the cake balls before dipping helps them stay on the sticks. Skipping this step can lead to them falling off during the dipping process.
- Add Festive Colors: For added flair, drizzle some green or gold-colored candy melts over the dried cake pops, or add some sprinkles for a bit of sparkle.
Storing Your Pumpkin Cake Pops
To keep your cake pops fresh, store them in an airtight container in the fridge for up to a week. You can also freeze them for up to a month; just let them come to room temperature before serving.
How To Keep The Cake Pops On The Sticks
Keeping cake pops securely on their sticks can be a bit tricky, but with a few tips, you’ll have them holding strong. First, make sure your cake pop mixture is the right consistency—not too wet, but moist enough to hold its shape. After rolling the cake balls, chill them in the fridge or freezer until they’re firm; this helps them stay together and hold up during dipping. Next, dip each cake pop stick about 1/2 inch into melted candy coating before inserting it halfway into the cake ball. This coating acts as a “glue” to anchor the stick in place when it hardens. Finally, let the cake pops sit briefly in the fridge again after inserting the sticks to ensure they’re fully set before dipping. With these tips, your cake pops should stay securely on their sticks, making them easy to dip, decorate, and enjoy!
These Pumpkin Cake Pops made with Betty Crocker Spice Mix are a crowd-pleaser with minimal effort and maximum flavor. They’re great for parties, treats for kids, or even as gifts! The warm spice flavors paired with creamy frosting and a crunchy candy coating make these treats a seasonal favorite. Give them a try, and let me know how they turned out! If you have any tips of your own, feel free to share them in the comments below. Happy baking!
Pumpkin Spice Cake Pops
Ingredients
For the cake pops:
- 1 box Betty Crocker Super Moist Spice Cake Mix
- 4 eggs room temperature
- ½ cup salted butter melted
- ¼ cup whole milk room temperature
- ¼ cup granulated sugar
- 1 15 oz can pumpkin puree
- 1 tsp pumpkin pie spice
For assembly:
- ½ cup Betty Crocker Rick & Creamy Cream Cheese Frosting
- 12 oz orange candy melts
- 2-3 tbsp crisco, butter or oil
- 26 mini chocolate chips
Instructions
For the cake:
- Preheat the oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish or line it with parchment paper. In a large mixing bowl, combine the 15 oz can of pumpkin purée, 4 eggs, 1/2 cup melted butter, and 1/4 cup milk. Stir until smooth.
- Gradually mix in the Betty Crocker Spice Cake Mix, 1/4 cup granulated sugar, and 1 teaspoon of pumpkin pie spice. Stir until fully combined and smooth, without overmixing.
- Pour the batter into the prepared baking dish and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool completely.
- Once cooled, crumble the cake into fine pieces using your hands or a fork. Place the crumbs into a large bowl. Mix in approximately ½ a cup of Betty Crocker Rich & Creamy Cream Cheese Frosting (add more if needed) until the cake holds together when rolled into balls but is not too sticky. Line a baking sheet with parchment paper or wax paper and scoop 26 even cake pops and place them on the prepared pan.
For assembly:
- To shape the cake pop, us a cake pop stick to roll over in segments to make them look like pumpkins. Melt the orange candy melts in a medium bowl according to instructions and stir in 2-3 tbsp of crisco, butter or oil.. Dip the cake pop stick into the melted coating chocolate and stick into the bottom of the pumpkins, careful not to break through the top. Place the cake pops back onto the lined baking sheet and chill in the fridge for 15-20 minutes, or until firm.
- Once the cake pops are set, remelt orange coating chocolate in the microwave, careful not to burn. Dip each cake pop into the chocolate, allowing the excess to drip off. Before the chocolate sets, place a mini chocolate chip on top of each pop to resemble a pumpkin stem. Stand the dipped cake pops in a Styrofoam block or cake pop stand to allow the coating to set completely before serving. Enjoy!