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Pumpkin Cake Pops

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These delightful Pumpkin Cake Pops are made with crumbled pumpkin cake mixed with cream cheese frosting, dipped in a sweet candy coating.

Ingredients

Scale
  • 1 batch Pumpkin Cake 9×13 pan
  • 6 ounces cream cheese at room temp
  • 6 tablespoons butter at room temp
  • 3 cups confectioners' sugar
  • 12 oz bag or bar of white or milk chocolate

Instructions

  1. Bake one 9×13 inch pumpkin cake from scratch or use a cake mix according to package directions. Allow the cake to cool completely.
  2. Prepare the cream cheese frosting while the cake bakes and cools.
  3. Combine 6 ounces of room temperature cream cheese, 6 tablespoons of room temperature butter, and 3 cups of confectioners' sugar in a stand mixer or a bowl.
  4. Beat the mixture until it is light and fluffy.
  5. Once the cake is cooled, cut the cake into 12 bars.
  6. Crumble each cake bar into a large mixing bowl.
  7. Use a fork to break apart any larger pieces of cake until the entire cake is crumbled to a fine texture.
  8. Add the prepared frosting mixture onto the crumbled cake.
  9. Mix the cake and frosting thoroughly using the back of a large metal spoon until well combined.
  10. The mixture should be moist enough to roll into balls and hold its shape.
  11. Roll the cake mixture by hand into 1 1/2-inch balls.
  12. Place the rolled cake balls on wax paper or parchment paper.
  13. Cover the cake balls with plastic wrap.
  14. Place the cake balls in the freezer for 10-15 minutes to firm up.
  15. Place the 12 oz bag or bar of white or milk chocolate candy coating in a deep, microwave-safe plastic or glass bowl.
  16. Melt the chocolate in the microwave, stirring occasionally until smooth.
  17. Alternatively, melt the chocolate in a metal bowl placed over a pan of simmering water, stirring occasionally until smooth.
  18. Hold each firm cake ball with a toothpick or fork.
  19. Dip each cake ball into the melted chocolate coating until fully covered.
  20. Place the dipped cake balls back onto waxed paper to set.
  21. Allow the coating to dry completely.
  22. Break off any unwanted pooled coating around the base of the balls once the coating has set.
  23. Repeat the dipping process with all remaining cake balls.

Notes

Ensure cake is completely cooled before crumbling for best texture.
Chill cake balls thoroughly in the freezer; this helps them hold shape during dipping.
Melt chocolate slowly and stir often to prevent seizing, ensuring a smooth coating.
Tap off excess chocolate after dipping for an even, thin candy shell.

Find it online: https://sweetcraftrecipes.com/pumpkin-cake-pops/