Can I use another cake mix flavor instead of spice cake?

Absolutely! While spice cake gives a warm, fall flavor, you can switch to Betty Crocker™ Super Moist™ Yellow Cake Mix or any other cake mix flavor for a different twist.

How can I store these cake pops?

Once dipped and decorated, your cake pops can be stored in an airtight container in the refrigerator. They’ll stay fresh for up to 5 days and even can be made a day ahead of time for less prep work on the day of your big Thanksgiving gathering.

Do I need to use candy melts, or is there a substitute?

Candy melts are ideal for a smooth, festive finish, but you also can use melted white chocolate. Just be sure to add a little oil to the chocolate to make it easier for dipping!

What is the best way to have the cake pops dry after dipping them into the coating mixture?

The best way is to stick them upright into a sturdy base, so they can dry evenly without touching any surfaces. Here are a few options: 1. Foam Block: This is a popular choice. Poke small holes into the foam, and insert the cake pop sticks so they can dry upright. This prevents flat sides and keeps the coating smooth. 2. Cake Pop Stand: If you have a cake pop stand, use it to hold the pops upright. These stands are specifically designed for this purpose and work great for display as well. 3. Upside-Down Colander: If you don’t have a foam block or a cake pop stand, turn a colander upside down and use the holes to hold the sticks. It’s a quick and easy solution. 4. Tall Glass with Rice or Beans: Fill a tall glass with uncooked rice, beans, or dry lentils. Stick the cake pops in so they stand up straight while drying.

Pumpkin Spice Cake Pops

Name: Pumpkin Spice Cake Pops
Prep time: 1 h 45 min
Total time: 3 h
Yield: 13
Ingredients: 1 can (15 oz) pumpkin (not pumpkin pie mix); 4 eggs; 1/2 cup salted butter, melted; 1/4 cup whole milk, room temperature; 1 box Betty Crocker™ Delights Super Moist™ Spice Cake Mix; 1/4 cup granulated sugar; 1 teaspoon pumpkin pie spice; 1/2 cup from 1 tub (16 oz) Betty Crocker™ Rich & Creamy Cream Cheese Frosting (more if needed); 1 bag (12 oz) orange candy melts; 2 to 3 tablespoons shortening, butter or oil; 26 miniature chocolate chips

(0)

0 Questions

Write a Review
Ask a Question

Emily Griffin

Updated Nov 5, 2024

Makers gonna make bake. Betty Crocker Maker Emily holding an M&M cookie.

Meet Emily, devoted Maker & mom of two

“I understand that the kitchen is the heart of the home. My recipes reflect my life—fun, a little messy, and packed with flavor. ”

See Her Profile

Pumpkin Spice Cake Pops

(0)

0 Questions

Write a Review
Ask a Question

Prep Time 1 hr 45 min
Total 3 hr 0 min
Servings 13
Ingredients 11

Pin
Keep Screen On

Ingredients

Cake Pops

1 can (15 oz) pumpkin (not pumpkin pie mix)
4 eggs
1/2 cup salted butter, melted
1/4 cup whole milk, room temperature
1 box Betty Crocker™ Delights Super Moist™ Spice Cake Mix
1/4 cup granulated sugar
1 teaspoon pumpkin pie spice
1/2 cup from 1 tub (16 oz) Betty Crocker™ Rich & Creamy Cream Cheese Frosting (more if needed)

Decoration

1 bag (12 oz) orange candy melts
2 to 3 tablespoons shortening, butter or oil
26 miniature chocolate chips

Make With

Betty Crocker Cake Mix

Instructions

Step
1

Heat the oven to 350°F and lightly grease a 13x9-inch pan or line it with parchment paper. In a large mixing bowl, combine the pumpkin, eggs, 1/2 cup melted butter, and milk. Stir until smooth.
Step
2

Gradually mix in the cake mix, sugar, and pumpkin pie spice. Stir until fully combined and smooth, without overmixing.
Step
3

Pour the batter into the prepared pan, and bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool completely.
Step
4

Once cooled, crumble the cake into fine pieces using your hands or a fork. Place the crumbs into a large bowl. Mix in 1/2 cup frosting (add more if needed) until the cake holds together when rolled into balls but is not too sticky. Line a sheet pan with cooking parchment paper or wax paper. Scoop and shape 26 evenly-sized cake pop balls, and place on the prepared pan. Note, make sure the cake and frosting mixture is cool and firm enough to easily roll into balls. If it’s too soft, chill it in the fridge for 10 to 15 minutes before shaping.
Step
5

To finish shaping, use a cake pop stick to roll over each cake pop to create indented segments, making them look like pumpkins.
Step
6

Melt the orange candy melts in a medium bowl according to package instructions and stir in shortening. One at a time, dip the cake pop sticks into the melted coating mixture, and insert into the bottom of the pumpkins, being careful not to break through the top. Place the cake pops back onto the lined sheet pan, and chill in the fridge for 15 to 20 minutes, or until firm.
Step
7

Once the cake pops are set, reheat coating mixture in the microwave to melt, being careful not to burn. Dip each cake pop into the mixture, allowing the excess to drip off by gently tapping the stick on the edge of the bowl to remove extra coating. Before the coating sets, place a mini chocolate chip on top of each pop to resemble a pumpkin stem. Stand the dipped cake pops in a foam block or cake pop stand to allow the coating to set completely before serving. Enjoy!