Dessert
Pumpkin Spice Cake Pops
2 hServes 20Nutri-Score E€€
E
2 h
2 hPumpkin Spice Cake Pops
what you need
Ingredients
yellow cake mix (baked according to package instructions)Bakery430 g- cream cheese icing (about half a jar)Pantry200 g
pumpkin puréeProduce120 g
pumpkin spice (2 tsp)Spices4 g- orange melting candy (melted)Pantry400 g
- green melting candy (melted)Pantry100 g
- green icing (for vines and attaching decorations)Pantry60 g
- brown sprinklesPantry20 g
- edible glitterPantry5 g
per serving
Nutrition
150kcal
- Carbs
- 24 g
- Proteins
- 1 g
- Fat
- 6 g
what you’ll use
Tools
Oven
Mixing bowl
Baking tray
leaf mold
step by step
Method
- Step 1
Bake and crumble the cake
- Bake the yellow cake mix according to the package instructions.
- Let it cool completely, then crumble it into a large bowl.
- Step 2
Make the cake pop mixture
- Add the cream cheese icing, pumpkin purée and pumpkin spice to the crumbled cake.
- Mix until evenly combined and a moldable dough forms.
- Step 3
Roll and chill the balls
- Roll the mixture into balls.
- Refrigerate until firm — this step is important.
- Step 4
Shape the pumpkins
- Mold each ball into a pumpkin shape using a treat stick.
- Dip the tip of a treat stick in the melted orange candy, then insert it into a pumpkin.
- Refrigerate the shaped pumpkins.
- Step 5
Dip the pumpkins
- Dunk one pumpkin at a time straight down into the melted orange candy, then straight up — do not roll it.
- Wipe the excess off the bottom so it doesn't pool.
- Refrigerate after each dip.
- Step 6
Make the leaves
- Mix the green melting candy and pour it into the leaf molds.
- Let set, then unmold the leaves.
- Step 7
Decorate
- Pipe vines on the pumpkins with the green icing.
- Stick the leaves and brown sprinkles on with the excess green icing.
- Shade with edible glitter.