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Pumpkin Spice Cake Pops

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Delightful pumpkin spice cake pops that capture the warm flavors of fall in a fun, portable treat.

Ingredients

  • 1 cup pumpkin puree
  • 1 box yellow cake mix
  • 3 eggs
  • 1/2 cup vegetable oil
  • 1 tsp vanilla extract
  • 1 tsp pumpkin pie spice
  • 1 package lollipop sticks
  • Chocolate or candy coating
  • Sprinkles (optional)

Instructions

  1. Mix Cake Ingredients: In a large bowl, combine the pumpkin puree, yellow cake mix, eggs, vegetable oil, vanilla extract, and pumpkin pie spice. Mix until the ingredients are well combined and smooth.
  2. Bake the Cake: Pour the batter into a greased baking dish and bake according to the cake mix instructions (usually around 25 minutes). Once done, let the cake cool completely in the pan.
  3. Crumble the Cake: Once the cake has cooled, crumble it into a large bowl using your hands. Aim for a uniform crumb so that the cake pops hold together well.
  4. Shape Cake Balls: Form the crumbled cake into small balls, about 1 inch in diameter. Place them on a baking sheet lined with parchment paper.
  5. Freeze for Firmness: Place the baking sheet in the freezer and let the cake balls freeze for at least 60 minutes, or until they are firm.
  6. Prepare Lollipop Sticks: To help the sticks stay in the cake pops, dip the end of each lollipop stick into the melted chocolate or candy coating before inserting it into a cake ball.
  7. Coat the Cake Pops: Dip each cake pop into the melted chocolate or candy coating, allowing any excess to drip off. Make sure each pop is evenly coated.
  8. Decorate and Set: Place the cake pops upright in a styrofoam block or a similar holder. If desired, add sprinkles before the coating sets. Let the coating fully harden before serving.

Notes

Cake pops can be made ahead of time and stored in an airtight container in the fridge for up to one week. They can also be frozen for up to 3 months.

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