Pumpkin cake pops are such a fun and easy treat! All you need is spice cake mix and a few other ingredients for a bite that is packed with Fall flavor. Perfect for parties and snacking!
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Why you'll love this recipe
FLAVOR- Full of warming spices, pumpkin, and rich dark chocolate.
EASE- This is a shortcut recipe using box cake mix, the most time consuming part is rolling the cake into balls.
TEXTURE- The cake is made with pumpkin puree and then mixed with frosting once baked, it creates a super moist truffle like mouthfeel.
Equipment
A 9X13 baking pan is a must for baking, you will use it often for a number of different recipes!
Cookie scoop for portioning out the balls.
A whisk for mixing the cake ingredients together.
Ingredients
- Pumpkin Puree- Pure canned pumpkin with nothing added.
- Spice Cake Mix- 15.25 oz box.
- Pumpkin pie spice- A blend of cinnamon, nutmeg, ginger, clove, allspice.
- Eggs- Room temperature is always best for baking.
- Frosting- Canned frosting will make your life easier, vanilla or cream cheese will work.
- Chocolate- Dark chocolate is best for a contrast or flavors.
- Vegetable oil- Oil makes the cake very moist.
See recipe card for quantities.
Substitutions
- Chocolate- If you don't like dark chocolate, white chocolate would be just as delicious.
- Balls- Instead you could press the cake mixture into a pan and cut them into squares if you want to save time.
This recipe has not been tested with other substitutions. These are just suggestions.
Instructions
Combine the spice cake mix, eggs, pumpkin, spices, oil, and water. Beat until smooth.
Pour into a parchment lined 9X13 pan, smoothing it out evenly. Bake at 350F for 25-30 minutes until a toothpick comes out clean. Set aside until cooled down.
Break down the cake in a bowl until crumbs form.
Add the frosting and mix until completely combined.
Form into a ball, any size works.
Dip in the melted chocolate, place on a parchment lined plate, place in the refrigerator until set.
Hint: Use a fork when dipping the balls, it's easier to release the balls onto parchment paper with a fork. Drizzle with extra chocolate and sprinkle with cinnamon to make them look extra pretty.
Pro tips
- Cut slits into the cake when it comes out of the oven to speed up the cooling down process.
- Do not mix hot cake with frosting it will not yield the same texture.
- If you're having trouble dipping the cake balls, place them in the refrigerator to get them cold before dipping in the chocolate.
FAQ
Can I use different cake mix?
Spice cake mix is best because of the extra spice flavor.
Can I place sticks in these?
Yes! Dip the end of a lollipop stick in a little melted chocolate and push it half way into the cake ball.
What kind of frosting should I use?
Store bought or homemade, just make sure it is vanilla or cream cheese frosting.
Storage
Refrigerator- Store in an airtight container for up to 5 days
Freezer- Store in an airtight container for up to 2 months.
Related
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📖 Recipe
Pumpkin Cake Pops
Grocery List
- Spice cake mix 15.25 oz
- Pumpkin Purée
- Pumpkin pie spice
- Eggs
- Vegetable oil
- Frosting canned or homemade
- Dark Chocolate
Ingredients
- 1 box Spice Cake Mix 15.25oz
- 1 teaspoon Pumpkin pie spice
- 3 eggs
- ¼ cup vegetable oil
- ⅓ cup water
- 1 cup pumpkin puree pure pumpkin, nothing added
- ⅓ cup frosting vanilla or cream cheese (for after the cake is baked)
- 8 oz dark chocolate melted
Instructions
- Preheat the oven to 350F. Place the cake mix, eggs, oil, water, pumpkin pie spice, and pumpkin puree in a medium bowl, beat or whisk until smooth.
- Line a 9X13 baking pan with parchment paper, pour the cake batter into the pan, spreading it out evenly. Bake for 25-30 minutes or until a toothpick comes out clean.
- Place the cake on the counter until completely cooled down, you can cut slits on top of the cake to speed up the process.
- Break up the cooled down cake in a large bowl until fine crumbs form.
- Add the frosting, mix until throughly combined.
- Portion out balls (whatever size you like) Dip in melted chocolate, place on a parchment lined plate or baking sheet.
- Place in the refrigerator until cold and set.
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