Pumpkin Spice Cake Pops
These Pumpkin Cake Pops combine the warm, cozy flavors of spice cake with creamy frosting, shaped into mini pumpkins for a delightful holiday treat. Using Betty Crocker’s SuperMoist Spice Cake Mix and Rich & Creamy Cream Cheese Frosting, you’ll have a fun and easy dessert that the whole family can enjoy creating together. Dip them in orange coating chocolate, and top them with a mini chocolate chip stem to complete the look!
Servings: 26 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 9x13-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!