Pumpkin-Pie Spiked Chocolate Cake is turned into pretty little cake pops in this surprisingly simple recipe.

Chocolate Covered Pumpkin Cake Pops
Serves 12
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Prep Time
1 hr
Total Time
2 hr
Prep Time
1 hr
Total Time
2 hr
Ingredients
  1. 1 box Betty Crocker™ SuperMoist™ cake mix (any chocolate flavor)
  2. 1-1/2 cups canned pumpkin pie mix (not pumpkin puree)
  3. 2 tablespoons Betty Crocker™ Rich & Creamy chocolate frosting (any variety)
  4. 2 cups dark chocolate candy melts
  5. 2 tablespoons sprinkles
Instructions
  1. Preheat oven to 350ºF. In a large bowl, mix together chocolate cake mix and pumpkin pie mix. Stir until smooth, spread into a 9x13-inch baking dish. Bake for 30-35 minutes, or until the center of the cake springs back when touched lightly.
  2. Remove cake and cool completely. Once cooled, slice the edges of the cake off and discard. Crumble the center of the cake into a large bowl. Mix with chocolate frosting until a dough that resembles the texture of Play-Doh™ forms.
  3. Roll cake dough into 12 balls. If desired, press a paper straw into the center of each ball to make pops.
  4. Melt the candy melts in a large glass bowl. Microwave in 30-second bursts and stir between, cooking just until the candy melts become smooth and melty.
  5. Dip cake balls into the candy melt. Use a spoon to ensure every side of the cake pop is covered. Place chocolate-covered cake balls on a piece of parchment. Sprinkle, if desired. Allow to set completely before serving.
Adapted from Betty Crocker
Adapted from Betty Crocker
Christmas Kitchen https://christmaskitchen.org/
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