I am a huge pumpkin spice fan, so I decided to experiment one day and see what happened with cake mix + can of pumpkin. Every time I bring these cakes/cupcakes/cake pops somewhere, people always tell me how great they are.
Since a bunch of people were asking for the cake pop recipe for the Pumpkin Spice cake pops I made for Rachel’s bridal shower, I figured I’d post it!
Pumpkin Spice Cake
- 1 box of Spice Cake mix
- Whatever amount of water the recipe calls for, add Libby’s Easy Pumpkin Pie Mix ***This is the key!
- Eggs as suggested by cake box mix
- Oil as suggested by cake box mix
Just follow the directions on the cake box but don’t use water. Use the can of Libby’s Pumpkin Pie Mix in its place. For example, if it calls for 1 cup of water, use 1 cup of Libby’s.
You may need to check on the cake a few times, because it slightly alters the cook time but not by a lot.
Once the cake has cooked, I took it out of the pan while it was hot, put it in a mixing bowl, used a spatula to chop the cake into little crumbs, and then let it cool.
Once cooled, I added half a tub of vanilla frosting to the mixing bowl of cake crumbs and rolled this mix into little cake balls.
Then I took the cake pop (lollipop) sticks, dipped them in melted chocolate, and quickly inserted them into the cake balls. You only need to dip them about 3/4 of an inch or so. The melted chocolate on the sticks helps “glue” the stick to the cake.
Next, it helps to freeze or cool the cake pops in the fridge to help them stiffen up a bit. After about 20 minutes of being in the fridge, dip the cake pops in melted chocolate, and sprinkle as needed. You may have to tap the cake pops on the side of the melted chocolate bowl to get the excess chocolate off.
Let cool in a styrofoam block.