Pumpkin Cake Pops
Ingredients
- 1 batch pumpkin cake from a boxed mix, baked in a 9x13-inch pan
- 6 ounces cream cheese room temperature
- 5 tablespoons unsalted butter softened
- 1 tablespoon heavy cream
- 3 cups confectioners' sugar
- 12 ounces candy melts white or milk chocolate
- 1/2 teaspoon vegetable oil
- Sprinkles optional
- Orange icing optional
Instructions
- Crumble the cooled cake into a bowl. In another bowl, beat the cream cheese, butter, heavy cream, and confectioners' sugar until light and fluffy.
- Gently mix the frosting into the cake crumbs until the mixture holds together. Scoop and roll the mixture into 1 1/2-inch balls and arrange them on a parchment-lined tray.
- Insert a lollipop stick halfway into each cake ball and place the cake pops in the freezer for 10-15 minutes until firm.
- Melt candy melts and oil in a microwave-safe bowl, stirring every 30 seconds until smooth. Dip each cake ball into the melted candy, letting excess drip off. Decorate with sprinkles if desired.
- Set the cake pops upright to allow the coating to harden. If using, draw decorative lines with the orange icing once the chocolate coating sets.
Nutrition
Calories: 109kcalCarbohydrates: 18gProtein: 1gFat: 4gSaturated Fat: 2gSodium: 93mgFiber: 0.1g
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