Chocolate Covered Pumpkin Cake Pops

chocolate covered pumpkin cake pops Dessert
Chocolate Covered Pumpkin Cake Pops
  • Prep 60 min
  • Total 2 hr 0 min
  • Servings 12

Pumpkin-Pie Spiked Chocolate Cake is turned into pretty little cake pops in this surprisingly simple recipe. MORE+ LESS-

Brooke Lark
Updated March 18, 2015
Betty Crocker Cake Mix
Make with
Betty Crocker Cake Mix


box Betty Crocker™ Super Moist™ cake mix (any chocolate flavor)
1-1/2 cups canned pumpkin pie mix (not pumpkin puree)
tablespoons Betty Crocker™ Rich & Creamy chocolate frosting (any variety)
cups dark chocolate candy melts
tablespoons sprinkles


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  • 1
    Preheat oven to 350°F. In a large bowl, mix together chocolate cake mix and pumpkin pie mix. Stir until smooth, spread into a 9x13-inch baking dish. Bake for 30-35 minutes, or until the center of the cake springs back when touched lightly.
  • 2
    Remove cake and cool completely. Once cooled, slice the edges of the cake off and discard. Crumble the center of the cake into a large bowl. Mix with chocolate frosting until a dough that resembles the texture of Play-Doh™ forms.
  • 3
    Roll cake dough into 12 balls. If desired, press a paper straw into the center of each ball to make pops.
  • 4
    Melt the candy melts in a large glass bowl. Microwave in 30-second bursts and stir between, cooking just until the candy melts become smooth and melty.
  • 5
    Dip cake balls into the candy melt. Use a spoon to ensure every side of the cake pop is covered. Place chocolate-covered cake balls on a piece of parchment. Sprinkle, if desired. Allow to set completely before serving.

Nutrition Information

No nutrition information available for this recipe
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