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yield: approx. 40 cake pops
ingredients:
  • 2 packages (16 oz) Chocolate CANDIQUIK® Candy Coating
  • 1 box carrot cake mix (plus ingredients required for cake)
  • 1/2 of a (16 oz) container cream cheese frosting
  • Orange food coloring (oil or powder based only)
  • Assorted decorating sprinkles: triangle and leaf shaped
  • Black Americolor™ Gourmet Writer
  • Lollipop sticks

boo-tiful pumpkin cake pops

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instructions:
  1. Prepare and bake cake mix as directed on box.
  2. Crumble cake into a large bowl. Add frosting and mix thoroughly.
  3. Chill cake mixture for approximately 2 hours in the refrigerator (you can speed this up by placing in the freezer).
  4. Roll mixture into 1” sized balls; place on a wax paper lined baking sheet. Insert a lollipop stick into each cake ball.
  5. Melt Vanilla CANDIQUIK® Candy Coating in Melt and Make Microwaveable Tray™ according to the package directions.
  6. Add orange food coloring (oil or powder based only) to CANDIQUIK® until desired color is established.
  7. Dip cake pops in orange CANDIQUIK®, allow excess coating to drip off and place on wax paper to set.
  8. Before coating is set, attach leaf sprinkles and 3 triangular shaped sprinkles as the eyes and nose. Once dry, use the black Gourmet Writer to draw the mouth.

TIP: If cake balls become too soft or do not hold their shape while being dipped, return to the refrigerator for an additional 20- 30 minutes.