Vegan Chocolate Covered Pumpkin Cake Pops
Moist chocolate cake pops infused with pumpkin pie spice and coated in rich dark chocolate. These handheld treats combine the warming flavors of fall with decadent chocolate, creating perfect party desserts or seasonal gifts. The pumpkin pie mix adds moisture and subtle spice while keeping the recipe simple, and the dark chocolate coating provides an elegant finish that sets these apart from basic cake pops.
Ingredients
- 1 box Betty Crocker Super Moist Devil's Food Cake Mix
- 1 ½ cups canned pumpkin pie mix, not pumpkin pureepumpkin puree + pumpkin pie spice1:1 ratio plus 1 tsp spicedietary
adds sweetness and spice blend
- 2 tablespoons Betty Crocker Rich & Creamy Chocolate Frosting, from 16 oz tub
- 2 cups dark chocolate candy meltschopped chocolate + coconut oil2 cups chocolate + 1 tbsp oildietary
melts smoother but requires tempering
- 2 tablespoons sprinkles(optional)
Instructions
- 1
Gather ingredients and preheat oven to 350°F
- 2
Mix chocolate cake mix and pumpkin pie mix in large bowl until smooth
- 3
Spread mixture into 9x13-inch baking dish
- 4
Bake for 30-35 minutes until center springs back when touched lightly
- 5
Cool cake completely, then slice off edges and discard
- 6
Crumble center of cake into large bowl
- 7
Mix crumbled cake with chocolate frosting until dough resembles Play-Doh texture
- 8
Roll dough into 12 balls
- 9
Press paper straw into center of each ball if making pops
- 10
Melt candy melts in large glass bowl using microwave in 30-second bursts, stirring between until smooth
- 11
Dip cake balls into melted candy coating using spoon to cover all sides
- 12
Place on parchment paper and add sprinkles if desired
- 13
Allow to set completely before serving
Tips
Chill rolled cake balls for 15 minutes before dipping to help them hold their shape better during coating.
Tap excess chocolate off cake pops gently to prevent pooling at the base and ensure smooth coating.
Store finished cake pops in refrigerator to keep chocolate coating firm and extend freshness.
Good to Know
Refrigerate for up to 1 week in airtight container
Can make cake balls 2 days ahead, coat day of serving
Room temperature or chilled, remove from refrigerator 15 minutes before serving
Common Mistakes
Don't skip cooling cake completely or balls will be too soft to shape
Add frosting gradually to avoid overly wet mixture that won't hold shape
Substitutions
adds sweetness and spice blend
melts smoother but requires tempering
more complex but fresher flavor
FAQ
Can I freeze these cake pops?
Yes, freeze coated cake pops for up to 3 months in airtight container. Thaw in refrigerator before serving.
What if my cake balls fall apart while dipping?
Chill balls for 30 minutes before coating and ensure candy melts aren't too hot. Work quickly but gently.
Can I use regular pumpkin puree instead?
Yes, but add 1 teaspoon pumpkin pie spice and reduce liquid slightly as puree is thinner than pie mix.