Pumpkin-Pie Spiked Chocolate Cake is turned into pretty little cake pops in this surprisingly simple recipe.
Chocolate Covered Pumpkin Cake Pops
2015-09-25 18:21:06
Serves 12
Prep Time
1 hr
Total Time
2 hr
Ingredients
- 1 box Betty Crocker™ SuperMoist™ cake mix (any chocolate flavor)
- 1-1/2 cups canned pumpkin pie mix (not pumpkin puree)
- 2 tablespoons Betty Crocker™ Rich & Creamy chocolate frosting (any variety)
- 2 cups dark chocolate candy melts
- 2 tablespoons sprinkles
Instructions
- 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.
- 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.
- Roll cake dough into 12 balls. If desired, press a paper straw into the center of each ball to make pops.
- 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.
- 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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