Cake Pops are so fun! Kids love them, adults crave them and they are totally cute! I love bringing Cake Pops to parties because everyone is always so impressed with my baking abilities. Don’t tell anyone, but Cake Pops are really quite simple to prepare. Also, guests always seem to enjoy them because they are not too big, so it is a great dessert after a big dinner. As most of you may know, I love Fall and I bake as much as I can during the season. I love baking with Fall flavors… pumpkin, apple, cinnamon, nutmeg, sweet potato…. my list goes on and on.
I wanted to create a recipe today that is unique and fun for this Fall season. After a quick thought, I came up with Pumpkin Cake Pops! I hope you enjoy these tasty treats. They are fun to make and you are guaranteed to impress your friends and family with these Pops.
- 1 box Lillabee Yellow Cake Mix
- 1/4 Cup + 2 Tbls softened Margarine (butter)
- 2 Eggs
- 1 tsp Cinnamon
- 1/4 tsp Nutmeg
- 1/2 tsp Pumpkin Pie Spice
- 3/4 Cup Milk (cow, rice, almond etc.)
- 1 tsp Vanilla
- 2 tsp Vinegar — any type will do
- 3/4 Cup Pumpkin Puree
Prepare a cake pan or muffin tins by spraying with oil, or greasing with butter/margarine. Position an oven rack in the center of the oven and preheat the oven to 325 degrees F.
Mix the spices with the Lillabee flour mixture from the cake mix in a bowl and set aside. Combine the milk, vanilla and vinegar in a separate bowl and set aside. Cream margarine and the white sugar from the Lillabee cake mix on medium speed for about 2 minutes until smooth. Scrape down the edges with a spatula and then add the eggs and mix until fully incorporated. Add the pumpkin puree and continue mixing. Slowly add the flour/spice mixture and mix on medium-low speed until smooth. Scrape down the edges of the bowl with a spatula when necessary. Add the milk mixture and continue to mix the batter on medium speed.
Once the batter is smooth, scoop spoonfuls of batter into the prepared muffin tins or pour into a cake pan. It will not make a difference what type of pan you use; I always use muffin tins when making cake pops because muffins bake quicker than a full cake, but it is your choice.
Bake the Pumpkin Cake at 325 degrees F for 18-22 minutes (45-50 minutes if using a cake pan), or until a toothpick comes out clean when inserted into the middle.
While the Pumpkin Cake is baking, prepare the Spiced Butter-Cream Frosting. When the Pumpkin Cake is done baking, set it on cooling racks until room temperature.
Spiced Butter-Cream Frosting
- 1/2 Cup Margarine/Butter at room temperature
- 3 Cups Powdered Sugar
- 1-3 Tbls Milk (cow, rice, almond etc.)
- 1/4 tsp Cinnamon
- 1/4 tsp Pumpkin Pie Spice
- dash of Vanilla Extract
Using a hand-held mixer or standing mixer with a whisk attachment, beat the butter or margarine on medium speed until smooth. Add the Vanilla Extract and Spices and continue to mix. Slowly add the powdered sugar, one cup at a time, and mix until smooth. Add milk if necessary to make the frosting creamy and smooth. If the frosting is too soft, add more powdered sugar, until the texture is just right.
Assembling the Cake Pops:
Once the Pumpkin Cake has cooled completely, put it in a bowl and mash it up! This is my favorite part of making Cake Pops because you can get your hands dirty. Plus you have a reason to destroy a cake. Once the cake or muffins have been broken apart, use a hand-held mixer and mix the already-baked cake even more. Continue mixing until the entire cake is broken apart and resembles a thick, sand texture. Add 1 cup of the Spiced Butter-Cream Frosting to the mixture and continue mixing. Add more frosting if necessary to achieve a thick, sticky consistency.
Use a small ice cream scoop or a spoon to create small 1 inch balls of cake. Place the balls on a baking sheet lined with parchment paper and put them in the freezer to chill for at least 30 minutes. Once the cake balls have chilled, bring them out of the freezer and prepare the frosting. Right before you dunk the cake pops into the frosting, add a dash of milk to the frosting and microwave it for about 10-15 seconds. Mix the frosting for 30 seconds with a whisk until smooth right after it comes out of the microwave. Place a cake ball on a fork and dunk into the frosting. Scrape off any frosting stuck to the fork and place the iced Cake Pop on another baking pan lined with parchment paper. Top the Cake Pop with chopped pecans or cinnamon and stick a lollipop stick in the middle. Continue dunking pops and decorating until all have been made. If you are planning on topping the Cake Pops with nuts or cinnamon, do so right after they are dunked into the frosting. Put the pops back in the freezer for another 30 minutes to set-up. Once they chill, you can go ahead and serve them!
Enjoy and Happy Baking!