Get ready for a blast of sweet, crunchy, and pumpkin spice goodness all in one bite! Our Pumpkin Spice Cake Pops are the perfect friends for your coffee on a crisp autumn morning or a flavorful dessert for your Halloween party. The moist cake center with a hint of rich pumpkin and spicy cinnamon, cloaked in creamy white chocolate, is sure to win your heart and, dare I say it, end up as your newest guilty pleasure. These bite-sized delights aren’t just pleasing to the taste buds but are an absolute feast for the eyes too! With a prep-time of 1 hr, cooking time of 30 mins, and a total time of 1 hour and 30 mins, you get up to 24 pops of euphoria. These Pumpkin Spice Cake Pops are love at first bite. Now, let���s get into the heart of the recipe.
Ingredients & Equipment You’ll Need
- 1 box spice cake mix
- 1 cup pumpkin puree
- 1/2 cup unsalted butter, softened
- 1/4 cup milk
- 1 tsp vanilla extract
- 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 2 cups white chocolate melting wafers
- 24 lollipop sticks
The pumpkin puree and the spice cake mix give you an exotic mix of sweet and spicy. The butter, milk, and vanilla extract help to keep the cake moist. Cinnamon and nutmeg spice up the recipe and the white chocolate coating holds everything together.
You could swap the pumpkin puree for sweet potato puree or butternut squash puree. The cake mix could be a vanilla or carrot cake mix if you like.
How To Make Pumpkin Spice Cake Pops
1. Preheat your oven according to the spice cake box mix instructions. Grease your cake pan and side aside.
2. Combine the spice cake mix, pumpkin puree, butter, milk, vanilla extract, cinnamon, and nutmeg in a large bowl. Beat until well combined.
3. Pour the batter into the greased pan and bake according to the cake mix instructions.
4. Once baked, let the cake cool completely.
5. Crumble the cooled cake into a large bowl.
6. Melt the white chocolate in a double boiler or microwave.
7. Dip the lollipop sticks into the melted white chocolate and insert into the cake balls.
8. Freeze for about 15 minutes until the chocolate is set.
9. Dip the cake pops into the remaining melted chocolate.
10. Decorate and allow to dry upright.
Tips For The Best Results
- Make sure the cake is completely cool before crumbling
- Freeze your cake balls for a bit before you dip them in the chocolate
Storage Tips
- Keep in an airtight container
- Can be stored in the refrigerator up to 1 week
Frequently Asked Questions
Q: Can I use a different kind of cake mix?
A: Yes, you can use vanilla, carrot, or even chocolate!
Q: Can I use dark chocolate instead of white?
A: Absolutely, dark or milk chocolate work great too.
Q: Are the cake pops freezer friendly?
A: Yes, you can freeze them for up to 1 month.
Q: Can I make the cake a day ahead?
A: Yes, you can bake your cake ahead of time. Just make sure to cool and crumble it on the day of making the pops.
Q: Can I use a different type of stick?
A: Yes, as long as the stick can support the weight of the cake pop, it should work fine.
Nutritional Facts of Pumpkin Spice Cake Pops
Each serving comes with 150 calories, 15g of Carbohydrates, 4g Protein, 9g Fat, 20mg Cholesterol, 170mg Sodium and 1g of Fiber.
In conclusion, Pumpkin Spice Cake Pops are more than just desserts. They are tiny drops of happiness wrapped in a coat of creamy white chocolate. My verdict? They’re a must-try! Serve these showstoppers at your next party or simply enjoy them with a cup of hot coffee. I bet you won’t stop at one!
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