Serving: 1 Cake Pop | Calories: 160 Kcal | Carbohydrates: 30g | Protein: 3g | Fat: 2g | Saturated Fat: 1g
- 1 Box Yellow Cake Mix
- 1 Cup Water
- 1/3 cup Vegetable Oil
- 3 Whole Eggs
- 1/3 Cup Cream Cheese Frosting
- 2 Tbsp. Canned Pumpkin
- 1 Tbsp. Pumpkin Spice
- 10 oz. White Candy Melts
- Step 1: Preheat oven to 350 degrees.
- Step 2: Prepare Cake Mix as instructed. Add water, oil & eggs. Stir well & transfer cake batter into a greased baking dish.
- Step 3: Bake cake for 30-35 min at 350 degree F oven until a toothpick inserted into the center comes out clean.
- Step 4: Let the cake cool completely, then crumble it with a fork in a large bowl or in the baking dish. Stir the frosting into the crumbled cake, cover with plastic wrap, and freeze until chilled.
- Step 5: Use a cookie scoop and your hands to roll the mixture into evenly sized balls and place on cookie sheet. Freeze again until balls are hard.
- Step 6: Melt candy melts in the microwave for 30 seconds. Next, dip the balls into the melted chocolate or spoon the chocolate onto balls and twirl to coat. Decorate with sprinkles or cake crumbs from leftover cake if desired.
- Make it Higher Protein: If you want to add some extra protein to this recipe, add 1-2 scoops of your favorite flavored protein powder to the mix.
- Toppings: Spice up your pumpkin spice cake pops with whatever toppings you desire. The options are endless and you can totally customize each cake pop based on your liking.
We hope you enjoyed these delicious seasonal pumpkin spice cake pops. Stay tuned for next week and make sure to subscribe to our newsletter to never miss another post from us.
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