Pumpkin Cake Pops

Pumpkin Cake Pops have a creamy cheesecake-like filling with a sweet white chocolate coating. Perfect easy dessert for a fall-themed event or Halloween party!

spice cake mix canned pumpkin puree vanilla extract butter eggs milk cream cheese white chocolate chips or orange candy melts Crisco shortening sprinkles


In a large bowl, blend cake mix, pumpkin puree, butter, milk, and eggs. Pour batter into a baking pan and bake in the oven according to the cake mix package directions.


Once cool, crumble the prepared cake in a large bowl. Add cream cheese. With your hands, knead together the crumbled cake and cream cheese until well-blended. (I promise mixing with your hands is much easier than any other method!) Using your hands, roll the cake mixture into 1-1.5″ balls. Place cake balls on a cookie sheet lined with parchment/wax paper. Cool these in the freezer for 30 minutes.


Once the cake balls are cooled, prepare the coating. Mix together baking chips or white chocolate chips and Crisco in a microwave-safe dish. Microwave this mixture in 30-second increments, stirring in between, until melted and smooth.


Put a cake pop stick in each cake ball. Dip in melted candy melts, covering the whole cake pop. Hold coated cake balls over the mixture and gently shake off any excess coating. Place cake pop sticks in floral foam or styrofoam to dry and sprinkle with reserved cake crumbs or sprinkles. Place coated cake balls on a parchment/wax-lined cookie sheet to set for 5-10 minutes.


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