Ingredients

The following ingredients have 4 Servings
  • 1 box spice cake mix
  • 15 ounces pure pumpkin ((1 can))
  • 2 tablespoons cream cheese frosting
  • 12 ounces white chocolate chips ((1 package, or use white candy melts))
  • fall-themed sprinkles ((optional))

Instruction

  • Preheat oven to 350 degrees F (175 degrees C).
  • Spray the bottom and sides of a 9x13 baking dish with nonstick cooking spray.
  • In a large bowl, mix together the spice cake mix and pumpkin. The batter will be very thick.
  • Pour the batter into the baking dish.
  • Bake for 15-20 minutes, until a toothpick inserted in the center comes out clean.
  • Remove the cake from the oven and cool.
  • Once the cake is cool, break it into pieces and crumble it into a large bowl.
  • Add the cream cheese frosting, and mix the crumbs into it until you have a 'dough'. (I find it is easiest to just use my hands for this)
  • Using a cookie dough scoop, or a spoon, scoop the dough, roll it into balls, and place on a plate or baking sheet.
  • Melt about 1/4 cup of the white chocolate chips in the microwave 30 seconds at a time until smooth and melted, then dip the ends of the cake pop sticks in the white chocolate, and insert about halfway into the cake pops.
  • Place the cake pops in the freezer for about 15-20 minutes so the chocolate hardens. In the meantime, melt the rest of the white chocolate chips.
  • Remove the cake pops from the freezer and dip each into the melted white chocolate. Place back on the plate or baking sheet.
  • Decorate with sprinkles right away (if desired), before the white chocolate hardens.