Pumpkin Cake Pops
Delightful cake pops combining rich pumpkin flavors with cream cheese frosting, coated in chocolate.
Ingredients
Cake Mixture
- 1 box Pumpkin cake mix
- 1 cup Water As per cake mix instructions
- 1/2 cup Vegetable oil As per cake mix instructions
- 3 large Eggs As per cake mix instructions
Frosting and Coating
- 1 container Cream cheese frosting Store-bought
- 8 oz Semi-sweet chocolate For coating
- 1 cup Sprinkles Optional for decoration
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and prepare a cake pan as directed on the cake mix box.
- In a large bowl, combine the pumpkin cake mix, water, vegetable oil, and eggs. Mix until smooth.
- Pour the batter into the prepared pan and bake according to the package instructions.
- Allow the cake to cool completely.
Forming the Cake Pops
- Once cool, crumble the cake into a large bowl and mix in the cream cheese frosting until well combined.
- Form the mixture into small balls and place them on a lined baking sheet.
- Freeze the cake pops for about 30 minutes to solidify.
Coating and Decorating
- Melt the semi-sweet chocolate according to package instructions.
- Dip the end of each lollipop stick into the melted chocolate, then insert it into a cake pop.
- Dip each cake pop into the melted chocolate, allowing excess to drip off.
- Decorate with sprinkles if desired, and let them set on parchment paper.
Notes
For variations, consider using flavored cake mix or alternative coatings like white chocolate. Store in an airtight container at room temperature for up to a week.