Cake Desserts Fruit Party

Pumpkin Cake Pops

These were so delicious they deserve their own post.  My second most favorite cake (#1 is strawberry) and my cousin Dorothy is dying for the recipe, so here it is!  I created the pumpkin cake pop for my cousin’s wedding and her dessert buffet.  That will post soon!

If you don’t have lollipop sticks, simply make cake balls instead.  Or if you don’t have styrofoam to put the sticks in, turn them upside down on mini cupcake liners for a pretty presentation.

Or just make the cake!  It is delicious.
*If you are new, the how to photos are from my oreo pops post because they are the exact same steps, just different combination of flavors.*

Pumpkin Cake Pops
yield 50 cake pops

1 box Spice cake mix
1 cup canned/pureed pumpkin
3/4 cup water
1/3 cup vegetable oil
4 large eggs

1/2 cup cream cheese frosting

white chocolate candy melts or white almond bark – Note:  I know some people have used the candy melts successfully somewhere, but I find these to be very inconsistent.  Almond Bark is the BEST.  Candy melts from Wilton or Hobby Lobby are not recommended due to their tendency to crack.

1.  Preheat oven to 350 degrees (that is probably what the box suggests).  Beat  together the mix, pumpkin, water, oil and eggs per instructions on the box.  This is usually mixing on low for 30 seconds and then medium for 2 minutes.  Bake in a greased and floured or sprayed with Baker’s Joy 13×9 pan.  Use a toothpick to ensure the cake is thoroughly cooked in the middle.  Cool completely.
2.  In a very large bowl, crumble the cake up.  Add 1/4 cup of cream cheese frosting and knead that into the cake.  Using your hands, form balls and see if it clumps and holds well.  I usually had to add another 1-2 Tb. of frosting.
3.  Once that is thoroughly combined, use a small cookie scoop for same size balls.  Mine holds 1.5 Tb.  Roll into a ball and place on a cookie sheet (with sides preferably!) lined with wax, parchment or silicone.  You will get about 50 balls.

4.  Freeze the balls for 30 minutes.
5.  Melt about 1-2 ounces of white chocolate or bark in the microwave.  Remove cake balls from freezer.  Dip the stick about 1/2″ into the  chocolate.  Insert stick into the cake ball a little over halfway through.  (Or skip this if you are not doing sticks and dip into chocolate.)

6.  Store in fridge for 15 minutes.
7.  Melt remaining white chocolate/bark in microwave at 15 second increments.  Once melted, remove only 5-6 pops at a time.  Dip into the chocolate.  Remove and twirl at the same time.  Make sure the cake is completely covered.  I have toothpicks on hand to cover spots especially near the stick.  Tap and swirl on the edge of the bowl to remove any air bubbles and excess chocolate.
8.  Place finished pop in styrofoam upright, or upside down on wax paper.  Apple sprinkles immediately if you are using them as the chocolate dries really fast.  If not, drizzle later.

Store at room temperature air tight up to 1 week.  Or store in freezer up to 1 month and thaw in fridge before bringing to room temperature.


    1. I got the styrofoam from Dallas foam. They have tons of shapes and sizes. It would have been fun to also make a super tall tower.
      My sister Maggie put the cake pops in. My little perfectionist mini me! LOL

  1. […] The #1 flavor of any ice cream is vanilla and most cakes are either chocolate or vanilla.  Since vanilla is generally served at many birthday parties and such, I made these for a fundraiser for my friend.  I already made chocolate cake pops here for the wedding last month.  I reduced my vanilla buttercream recipe from the Root Beer Float Cupcakes to make frosting not from a can.  The can has hydrogenated oils – Yuck!  For more cake pop hints, try Cake Balls, Cookies and More’s post on Star Wars cake pops.  I also show step by step on Pumpkin Cake Pops. […]

    1. Oh goodness you are right! I must have been half asleep from the dessert buffet I made when I wrote this. I fixed the recipe in the original post. The pumpkin is added with the rest of the ingredients.
      I added a link to the cream cheese frosting I used on carrot cake cupcakes. But you don’t need a lot to make the pumpkin pops. Just 4 oz. of butter, 4 oz. of cream cheese, 1 and 1/2 cups powdered sugar and 1 tsp. of vanilla will make more than enough. Simply beat the butter and cream cheese together. Slowly add the powdered sugar. Then add the vanilla and beat until smooth and creamy.

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