Pumpkin Cake Pops
User Reviews
5
Pumpkin Cake Pops
Description
Pumpkin Cake Pops come from baking a nine-inch pumpkin cake layer, which is then crumbled and combined with a fluffy cream cheese frosting made from butter, cream cheese, vanilla, salt, and powdered sugar. The mixture is shaped into small balls, chilled to firm up, and fitted with lollipop sticks. The cake pops are dipped in melted orange candy melts mixed with vegetable shortening to achieve a smooth coating. These pops can be decorated with candy eyes or sprinkles before the coating sets.
The combination of pumpkin cake and cream cheese frosting provides a moist, slightly dense texture that holds together well when chilled. The candy coating adds a sweet and crisp shell, creating a contrast with the creamy interior. The freezing steps help the pops maintain shape and allow for grooves to secure the sticks.
These cake pops are suited for autumn gatherings, Halloween parties, or as a fun sweet treat for kids and adults alike. They are designed to be handheld and visually appealing with festive decorations.
Careful temperature control when melting candy melts prevents burning. The cake should be fully cooled before mixing to avoid a too-soft mixture. For best shaping, finely crumble the cake and chill the formed pops to set before dipping. If lollipop sticks do not hold, dipping them first in melted candy can help secure them. The frozen pops can be displayed upright by using styrofoam or jars filled with dried beans.
Ingredients
- 1 pumpkin cake
For the Cream Cheese Frosting:
- ½ cup butter room temperature (113g, unsalted
- 4 ounces cream cheese room temperature (113g)
- 1 teaspoon vanilla extract
- Pinch salt
- 1½ cups powdered sugar sifted (180g)
For the Assembly:
- 1 bag Candy Melts 12-ounces, orange colored
- 2 to 4 tablespoons vegetable shortening melted
- lollipop sticks
- Candy eyes
Instructions
For the Cake:
- Bake according to instructions. You'll need one nine inch cake layer.
For the Frosting:
- In a large mixing bowl, beat butter, cream cheese, vanilla, and salt until smooth and fluffy, about 2 minutes. With the mixer on low, slowly add the powdered sugar. Once added, scrape down the bowl. Increase the speed to medium and beat for 1 minute or until fluffy. Remove all of the frostings but 1 cup.
- Crumble the cooled cake into the bowl with the 1 cup of frosting. Mix on low speed just until the mixer resembles wet sand and hold together when squeezed.
- Scoop the cake mixture into 1-inch balls and place on a wax or parchment paper-lined baking sheet. Freeze for 20 minutes or until firm to the touch.
- Press a lollipop stick around the sides of the frozen cake balls to create several grooves. Return the cake balls to the freezer for another 20 minutes or until firm.
For the Assembly:
- While cake balls are freezing, divide the remaining frosting into small bowls and color with gel food coloring. Transfer to piping bags attached with decorative tips.
- Melt the candy coating according to the package instructions. Add the melted vegetable shortening to the melted coating until it’s a pourable consistency. Place in a drinking glass.
- Working with a few cake balls at a time, leaving the remaining in the freezer or fridge, insert a lollipop stick into each cake ball about halfway. Dip the cake ball into the candy coating until fully covered. Tap on the side of the glass to remove the excess coating and place the cake balls on a parchment-lined baking sheet with the lollipop sticking straight up.
- Once the coating is set, decorate with colored frosting and candy eyes.
Notes
- Cool the pumpkin cake completely before crumbling to prevent a too-soft mixture.
- Freeze cake balls between steps to ensure they hold their shape during assembly and dipping.
- When melting candy melts, heat in short bursts to avoid burning the chocolate.
- If lollipop sticks slip from cake balls, dip sticks in melted candy before inserting.
- Decorate with candy eyes or sprinkles while coating is still wet for best adherence.
- Store cake pops in a cool place and handle gently to maintain their shape.
Nutrition Information
Show DetailsNutrition Facts
Serving: 32Pops
Amount Per Serving
Calories 96 kcal
% Daily Value*
| Serving | 1pop | |
| Calories | 96kcal | 5% |
| Carbohydrates | 8g | 3% |
| Protein | 1g | 2% |
| Fat | 6g | 9% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 1g | 50% |
| Cholesterol | 12mg | 4% |
| Sodium | 16mg | 1% |
| Potassium | 6mg | 0% |
| Sugar | 8g | 16% |
| Vitamin A | 136IU | 3% |
| Calcium | 4mg | 0% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
