Description
These adorable pumpkin cake pops are perfect for fall celebrations, combining delicious flavors with a fun presentation.
Ingredients
Scale
- 1 box of yellow cake mix
- 1 cup of pumpkin puree
- 1/2 cup of water
- 3 large eggs
- 1 teaspoon of cinnamon
- 1/2 teaspoon of nutmeg
- 1/2 teaspoon of vanilla extract
- 1 package of orange candy melts
- 1 package of green candy melts
- 1 package of lollipop sticks
- Sprinkles (optional)
Instructions
- Preheat the oven to 350°F (175°C).
- In a large bowl, mix the cake mix, pumpkin puree, water, eggs, cinnamon, nutmeg, and vanilla extract until well combined.
- Pour the batter into a greased cake pan and bake for 25-30 minutes or until a toothpick comes out clean.
- Let the cake cool completely, then crumble it into a large bowl.
- Add a small amount of frosting to the crumbled cake and mix until it holds together.
- Form the mixture into small balls and place them on a baking sheet lined with parchment paper.
- Chill the cake balls in the refrigerator for at least 30 minutes.
- Melt the orange candy melts according to package instructions.
- Dip the end of each lollipop stick into the melted candy, then insert it into a cake ball.
- Dip each cake pop into the melted orange candy, allowing excess to drip off.
- Place the cake pops back on the parchment paper and let them set.
- Once set, melt the green candy melts and drizzle them over the cake pops to create pumpkin stems.
- Add sprinkles if desired for extra decoration.
Notes
- Store cake pops in the refrigerator for up to a week.
- Feel free to customize the flavors by adding different spices or extracts.
- These cake pops can be made ahead of time and frozen for later use.
Nutrition
- Serving Size: 1 cake pop
- Calories: 150
- Sugar: 10g
- Sodium: 50mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg