Soft, spiced pumpkin cake coated in sweet chocolate or candy melts—perfect for fall parties, Halloween, or Thanksgiving.
Ingredients
- 1 box spice cake mix
- Ingredients called for on the cake-mix box
- ½ cup pumpkin purée
- ½–¾ cup cream cheese frosting
- 12–16 oz orange, white, or chocolate candy melts
- Pumpkin-spice sprinkles or decorations
- Lollipop sticks
How to make them
- Bake the spice cake according to the package directions, adding the pumpkin purée to the batter.
- Let the cake cool completely, then crumble it finely into a large bowl.
- Mix in frosting a little at a time until the mixture holds together when pressed.
- Roll into 1–1½-inch balls and chill for about 30 minutes.
- Dip the end of each lollipop stick into melted candy coating, then insert it into a cake ball.
- Dip each cake pop completely in the melted coating and let the excess drip off.
- Decorate with pumpkin-spice sprinkles or drizzle with contrasting candy coating.
- Let set upright until completely firm.
Tip: Keep the cake pops chilled before dipping, but don’t freeze them solid—the temperature difference can make the coating crack.
