Pumpkin Cake Pops Recipe
Equipment
- Mixing bowls
- Baking sheet
- Parchment paper
- Microwave-safe bowl or double boiler
- Cake pop stand or styrofoam block
- Toothpicks for detail work
Ingredients
- 3 cups Pumpkin Cake (crumbled) (about 1 cake)
- 1/3 cup Cream Cheese Frosting
- 2 cups Candy Melts (orange, green, white) (340g)
- 20-25 Lollipop Sticks
- Optional: Sprinkles or Decorations As desired
- Optional: Food Coloring For customizing candy melts
Instructions
- PreparationBake and cool your favorite pumpkin cake recipe (or use a store-bought pumpkin cake mix).Line a baking sheet with parchment paper.
- Crumbling the CakeCrumble the pumpkin cake into fine crumbs in a large mixing bowl.
- Mixing with FrostingMix in the cream cheese frosting until the texture is moldable, like dough. Start with 1/3 cup and adjust if necessary.
- Forming Cake BallsRoll the mixture into small, even balls (about 1 tablespoon each) and place on the baking sheet.
- ChillingRefrigerate the cake balls for 30 minutes or until firm.
- Melting Candy CoatingMelt the candy melts in separate bowls for each color using a microwave or double boiler.
- Inserting SticksDip the tip of each lollipop stick into the melted candy coating, then insert it halfway into a cake ball. Let set.
- Coating the Cake PopsDip each cake pop into the melted candy coating, ensuring even coverage. Tap gently to remove excess. Decorate with sprinkles or other toppings before the coating sets.
- Adding DetailsUse edible markers, toothpicks, or piped candy melts to add fine details like pumpkin vines, faces, or festive patterns. Allow to set completely.