Ingredients
Method
- Preheat your oven to 350°F (175°C). Prepare the yellow cake mix according to the instructions on the box, and bake in a 9x13-inch pan for 30 minutes or until a toothpick comes out clean. Let the cake cool completely.
- Once the cake has cooled, crumble it into a large bowl using your hands until you have small, fine crumbs. Add the canned pumpkin and mix it with the crumbled cake until the mixture is moist but not overly sticky.
- Roll the mixture into small balls (about 1 inch in diameter) and place them on a parchment-lined baking sheet. You should get around 12 cake balls.
- In a microwave-safe bowl, melt the orange candy melts in 30-second intervals, stirring in between, until smooth and fully melted.
- Dip the end of each lollipop stick into the melted orange candy melts, then insert the stick about halfway into each cake ball. This step helps to anchor the stick to the cake ball.
- Dip each cake pop into the melted orange candy coating, ensuring it’s fully covered. Tap off any excess chocolate and set the cake pops back onto the parchment paper to cool.
- While the orange coating is setting, melt the green candy melts and drizzle them over the top of the cake pops to create a “stem” effect. Let the cake pops cool completely.
- Once the cake pops have fully set, serve and enjoy your fun, colorful fall treats!
Nutrition
Calories: 180kcalCarbohydrates: 25gProtein: 2gFat: 8gSaturated Fat: 3gCholesterol: 30mgSodium: 60mgPotassium: 60mgFiber: 1gSugar: 22gVitamin A: 400IUVitamin C: 1mgCalcium: 30mgIron: 0.5mg
Notes
These cake pops can be made ahead of time and stored in the refrigerator for up to 3 days. They are perfect for fall parties, Halloween celebrations, or simply as a festive snack.
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