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–+ servings
Pumpkin cake pops on top of each other.

Pumpkin Spice Cake Balls

Amanda
These pumpkin cake pops are always a hit! With just a box of spice cake mix and a few additional ingredients, you can create these charming bites that are bursting with the rich, warm flavors of Fall.
5 from 1 vote
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Prep Time 2 hours
Cooling Down Time 1 hour
Total Time 3 hours
Course Dessert
Cuisine American
Servings 30 bites (depending on the size)

Equipment

  • Whisk, handheld, or stand mixer
  • Measuring bowls
  • Measuring Cups
  • Measuring Spoons

Ingredients
 

  • 1 box Spice Cake Mix 15.25oz
  • 1 teaspoon cinnamon
  • ½ teaspoon ground ginger
  • ½ teaspoon nutmeg
  • ¼ teaspoon cloves
  • 3 large eggs
  • ¼ cup vegetable oil
  • ⅓ cup water
  • 1 cup pumpkin puree 100% pure pumpkin, nothing added
  • ⅓ cup (heaping) frosting vanilla or cream cheese (for after the cake is baked) store bought or homemade
  • 8 oz dark chocolate melted

Instructions
 

  • Preheat the oven to 350°F. Place the cake mix, eggs, oil, water, spices, 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)
  • Once the cake balls are rolled, place them on a parchment lined baking sheet and refrigerate until firm.
  • To melt the chocolate, melt it in the microwave in 30 second intervals, stirring in between, until smooth. The chocolate shouldn’t be piping hot, just melted. If it seems too thick, stir in 1 teaspoon of vegetable oil to help it thin out so it coats evenly and slides off instead of creating a heavy layer.
  • For cake balls, dip each chilled ball into the chocolate using a fork, gently tap off the excess on the side of the bowl, then place back on the parchment paper to set.
  • For traditional cake pops, dip the tip of a lollipop stick into the melted chocolate, then insert it halfway into a chilled cake ball. Dip the whole pop into the chocolate, lightly tap off the excess, and place upright in a foam block or shoebox with holes to dry. You can also place upside down on parchment paper to create a foot so they stand up.
  • Place in the refrigerator until cold and set.

Notes

Storage:
Refrigerator: Store the cake pops in an airtight container for up to one week in the refrigerator.
Freezer: Store in an airtight container for up to 2 months.
Cut Slits into the Cake to Speed Up Cooling: Once the cake is baked and removed from the oven, use a serrated knife or a cake tester to cut slits or vents into the surface of the cake. This technique helps to release steam and allows the heat to escape more quickly, significantly speeding up the cooling process. Cutting slits not only accelerates cooling but also helps the cake cool more evenly. This is particularly useful if you’re in a hurry to prepare the cake pops or if you’re working with multiple layers that need to cool before assembly.
Do Not Mix Hot Cake with Frosting: It’s essential to let the cake cool completely before mixing it with frosting. Combining hot or warm cake with frosting can result in a runny, inconsistent mixture that lacks the desired texture. The heat from the cake can melt the frosting, making it difficult to achieve the truffle-like consistency that is ideal for cake pops. Allow the cake to cool to room temperature before crumbling it and mixing it with frosting to ensure a smooth, cohesive texture that will hold its shape when formed into balls.
Chill Cake Balls Before Dipping in Chocolate: If you find that the pumpkin cake balls are difficult to dip or if they tend to fall apart when coated, place them in the refrigerator or freezer to chill before dipping. Chilling the cake balls firms them up, making them more stable and easier to handle. This helps them retain their shape and prevents them from becoming too soft or mushy during the dipping process. Aim to chill them for at least 30 minutes in the refrigerator or about 15 minutes in the freezer. This cooling step ensures a smoother dipping experience and helps the chocolate coating set properly, resulting in a polished, professional finish.
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