Pumpkin Cake Pops

Every month I sit down and get the opportunity of picking a new recipe out to surprise someone with. My kids love helping out. I let my daughter pick out the recipe and she went for the pumpkin cake pops. Even though it’s not quite fall yet, these pumpkin cake pops were her number one choice. We love pumpkin recipes! This one is a great fall recipe to enjoy while the days are still hot. We made them (a little) healthier by opting for healthier boxed products. Head out to your local health food store because it’s time to make some cake pops!

pumpkin cake pops

 

 

 

 

 

 

 

 

 

 

This month’s Secret Recipe Club recipe is courtesy of Without Adornment. We loved her simple and healthy recipes. Some of the other recipes we loved:

Kale Salad with Grapes, Cranberries and Pecans (I actually made this for lunch the other day–delicious!)

Tropical Pork Pineapple Kabobs with Apple Squash Boats

Vegan Banana Almond Flour Pancakesย 

pumpkin cake pops

ย ย 

Pumpkin Cake Pops

Ingredients

  • 1 white cake mix (see notes below)
  • 1/2 cup pumpkin puree (not pumpkin pie filling)
  • 3/4 cup water
  • 4 egg whites
  • 1 tsp cinnamon
  • 1/4 tsp cloves
  • 1/4 tsp nutmeg
  • 1/2 tsp ginger
  • 1/3 cup oil (can substitute greek yogurt)
  • 1 can vanilla frosting or 1 3/4 cup homemade vanilla frosting
  • 1 bag white chocolate chips or 1-2 bags vanilla melting chips
  • Orange and green natural food coloring
  • Shredded unsweetened coconut
  • Lollipop sticks

Instructions

  1. Add the cake mix, pumpkin puree, water, egg whites, cinnamon, cloves, nutmeg, ginger and oil in a mixing bowl. Stir by hand for approximately two minutes or until all lumps are gone and batter is smooth. Pour into a lightly greased 9x13 inch pan and cook according to package directions.
  2. Remove the cake from the oven and allow cake to cool completely. Once cake has cooled, use a fork to crumble the cake into pieces. Mix in the frosting. You may not need to use the entire can of frosting, so slowly stir it in until the frosting and cake stick together. Form the cake into golf ball sized balls and place on a baking sheet. Place the cake balls into the freezer and freeze for 20 minutes to one hour. Before removing cake balls from the freezer, melt the chips in the microwave or using the double boiler method. Add the dye and stir in. (We used Nature's Flavors natural dyes. India Tree also has a line of natural dyes). If using coconut as a topping, stir together the coconut and green dye in a separate bowl until blended well. Take the freezer balls out of the fridge and poke the lollipop sticks halfway through the cake pops. Dip into the chocolate mixture, coating evenly, then dip of tops of the cake pops into the coconut if desired. Place the sticks into a styrofoam block to allow chocolate to set up.
  3. For pumpkin stems you can also poke a green jelly bean into the top of the cake pop or press a piece of green licorice or fruit snack.

Notes

Gluten Free White Cake Mix Brands: Betty Crocker (could find a yellow, not a white cake mix which is fine to substitute), Kinnikinnik White Cake Mix, Bob's Red Mill GF Vanilla Cake Mix, Pamela's Classic Vanilla Cake Mix, Cherrybrook Kitchen, Namaste Foods Vanilla Cake Mix, Hodgson Mill Yellow Cake Mix (Most of these cake mixes run $3-8)

All Natural Cake Mixes: Naturally Nora Yellow Cake Mix, MOM Brands, WOW Baking Company

Organic Cake Mixes: Arrowhead Mills Organic Yellow Cake Mix, Dr. Oetker White Cake Mix

http://burntapple.com/2013/08/26/pumpkin-cake-pops/


 

See Other Great Recipes From This Month Here:

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Comments

  1. Fabulous — I am so ready for pumpkin season! Great SRC pick!

  2. I’m so glad that you liked them! Good job on trying to make them slightly healthier! I also love your tip about not using the entire jar of frosting as I seem to remember that my issue wad they were so gooey that they wouldn’t stay on the sticks, causing a lot of frustration. Haha.

    I don’t know if you’re interested (or can eat nuts), but I also have a recipe for raw strawberry cheesecake cake pops that don’t have nearly as much sugar and unhealthy things in them. http://withoutadornment.wordpress.com/2011/04/29/birthdays-and-strawberry-cheesecake-raw-vegan-cake-pops/

    • burntapple says:

      I love those Strawberry Cheesecake Pops Christine. Great idea! I had so much fun highlighting you this month. Great recipes!

  3. The cake pops are adorable!! Great SRC choice!!

  4. Those are SO SWEET! What a great pick for the pumpkin season and Fall! Karen

  5. Great pick! Cake pops are such fun treats. I stopped letting my husband help pick because he always went for the sweet stuff too.

  6. Those look SO cute and I bet they are amazing because anything pumpkin is amazing ๐Ÿ™‚
    Happy Reveal Day!

  7. I don’t care if it’s still August– I am SOOO ready for pumpkin season! I love these!

  8. Cake pops are so fun, especially when the kids are helping in the kitchen! Great pick this month ๐Ÿ™‚

  9. Great looking recipe for pumpkin season!

  10. Great recipe and wonderful for the pumpkin season! Lynn @ Turnips 2 Tangerines

  11. Very cute recipe, if I had kids it would be something on my “to do soon” list… WAIT, I’ ve got graduate students in the lab, what am I saying? They are like big kids who loooove anything sweet! ๐Ÿ˜‰

    interesting that you form the balls of cake and bake them free form – I had no idea, I thought one needed a special cake pan for those… Live and learn!

  12. Cake pops are always a hit…especially with kids! These look fantastic…great SRC pick!

  13. Yummy, yummy, yummy!!!! Perfect!

  14. I am getting so ready for fall! I would love to make these! What a great SRC pick ๐Ÿ™‚

  15. What a fun project! Perfect to get ready for fall!

  16. I love this healthier version. Can’t wait for autumn/fall for pumpkin season! Great SRC pick. Happy belated reveal day.

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