Ingredients
Scale
- 1 box of yellow cake mix
- 1/2 cup canned pumpkin puree
- 1 teaspoon pumpkin spice
- 8 oz cream cheese, softened
- 2 cups powdered sugar
- Chocolate coating or candy melts
- Optional: Sprinkles, chopped nuts, or fall-themed decorations
Instructions
- Preheat your oven according to the cake mix instructions. Mix the yellow cake mix, pumpkin puree, and pumpkin spice until well blended, then pour into a greased baking pan and bake as directed. Cool completely.
- Crumble the cooled cake into a large bowl. Beat the softened cream cheese and powdered sugar until smooth, then mix into the crumbled cake. Chill in the refrigerator for 30 minutes.
- Shape the chilled mixture into small balls, insert lollipop sticks, and freeze for at least 1 hour.
- Melt chocolate coating or candy melts as instructed. Dip each frozen cake pop into the melted chocolate, tap off excess, and decorate with sprinkles or fall-themed toppers. Let set upright in a styrofoam block.
Notes
- Ensure the cake is completely cooled before crumbling to prevent excess moisture.
- Chill the cake mixture for better shaping and coating results.
- Use high-quality chocolate or candy melts for a glossy finish.
- Decorate with seasonal sprinkles or toppers for a festive look.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking, shaping, coating
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cake pop (about 20 servings)
- Calories: 120 Kcal
- Sugar: 10g
- Sodium: 80mg
- Fat: 6g
- Saturated Fat: 3.5g
- Unsaturated Fat: 2.5g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 10mg