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Ingredients
Scale
- 1 batch Pumpkin Cake (from 9×13 pan)
- 6 ounces cream cheese, at room temperature
- 6 tablespoons butter, at room temperature
- 3 cups confectioners' sugar
- 12 ounces white or milk chocolate
Instructions
- Bake the pumpkin cake in a 9×13 pan and let it cool.
- Mix together cream cheese and butter until fluffy.
- Gradually add confectioners' sugar to the cream cheese mixture.
- Crumble the cooled pumpkin cake into fine crumbs.
- Combine cake crumbs with frosting until fully mixed.
- Roll the mixture into 1½-inch balls and freeze for 10-15 minutes.
- Melt chocolate in a microwave or using a stovetop method.
- Dip cake balls into melted chocolate, ensuring full coating.
- Allow the chocolate coating to set before serving.
Notes
Soften cream cheese and butter before mixing for best results.
Avoid overmixing the cake and frosting mixture to achieve the right texture.
Ensure cake pops are completely chilled before dipping them in chocolate.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking and Dipping
- Cuisine: American
Nutrition
- Calories: 150
- Sugar: 12
- Sodium: 50
- Fat: 7
- Saturated Fat: 4
- Unsaturated Fat: 2
- Trans Fat: 0
- Carbohydrates: 20
- Fiber: 1
- Protein: 2
- Cholesterol: 20