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Pumpkin Cake Pops

Moist spiced pumpkin cake mixed with cream cheese frosting, rolled into bite-sized balls, dipped in orange candy melts, and drizzled with chocolate. The pumpkin replaces all the box's wet ingredients — no eggs, no oil, no water. Makes 24 to 36 cake pops. Festive, impressive, and easier than they look.
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Prep Time 25 minutes
Cook Time 35 minutes
Chill Time 30 minutes
Servings: 24
Course: Dessert
Cuisine: American
Ingredients Method Notes

Ingredients
  

Pumpkin cake:
  • 1 box yellow cake mix 15 oz
  • 1 can pure pumpkin puree 15 oz
  • 1 tsp pumpkin pie spice
Cream cheese frosting:
  • 1/2 cup unsalted butter 113g, softened
  • 4 oz full-fat block cream cheese 113g, softened
  • 1 tsp pure vanilla extract
  • 1 and 1/2 cups powdered sugar 180g
Cake pops:
  • 12 oz orange candy melts
  • 6 oz chocolate candy melts
  • 3 tbsp vegetable shortening divided
  • 24 to 36 lollipop sticks
  • Sprinkles optional

Method
 

  1. Preheat oven to 350 degrees Fahrenheit. Spray a 9x13 inch pan with nonstick spray. Combine cake mix, pumpkin puree, and pumpkin pie spice — do not follow box instructions. Pour into pan and bake 30 to 35 minutes until a toothpick comes out clean. Cool completely.
  2. Beat butter and cream cheese until smooth. Add vanilla. Add powdered sugar gradually and beat until smooth.
  3. Remove and discard outer crust from cake. Crumble remaining cake into a large bowl.
  4. Add 1 to 1 and 1/2 cups of frosting to crumbled cake. Stir until mixture holds together when pressed. Refrigerate 15 minutes.
  5. Scoop and roll into 24 to 36 balls. Place on a lined baking sheet.
  6. Melt orange candy melts with 2 tbsp shortening in 30-second microwave intervals until smooth.
  7. Dip each lollipop stick in melted candy, insert halfway into each ball. Freeze 10 to 15 minutes.
  8. Dip each pop in orange candy melts to coat completely. Stand upright in styrofoam. Add sprinkles immediately. Let set.
  9. Melt chocolate candy melts with remaining 1 tbsp shortening. Drizzle over coated pops. Let set completely before serving.

Notes

  • Do not follow box instructions — pumpkin replaces eggs, oil, and water.
  • Storage: room temperature in an airtight container up to 2 days; refrigerated up to 5 days; frozen up to 2 months.
  • If candy melts are too thick, add vegetable shortening one teaspoon at a time — never add water.
  • Freeze exactly 10 to 15 minutes — longer causes condensation and coating will crack.
  • Start with 1 cup of frosting — only add more if needed.