Ingredients:

  • 1 box (432 g / 15.25 oz) Yellow or Spice Cake Mix
  • 3 large Eggs
  • 120 ml (½ cup) Vegetable Oil
  • 240 ml (1 cup) Water or Milk (use milk for richer flavour)
  • 120 g (½ cup) Canned Pumpkin Purée (not pie filling)
  • 1 Tbsp (15 ml) Pumpkin Pie Spice Blend (or 1 tsp Cinnamon, 1/2 tsp Nutmeg, 1/2 tsp Ginger)
  • 55 g (4 Tbsp / 1/4 cup) Unsalted Butter, softened
  • 55 g (2 oz) Cream Cheese, full-fat, softened
  • 120 g (1 cup) Powdered Sugar (Icing Sugar), sifted
  • 1/2 tsp (2.5 ml) Vanilla Extract
  • 570 g (20 oz) White or Vanilla Candy Melts (or quality White Chocolate), divided
  • 115 g (4 oz) Orange Candy Melts
  • 115 g (4 oz) Burgundy/Maroon Candy Melts
  • 1 Tbsp (15 ml) Vegetable Shortening or Coconut Oil (for thinning)
  • 30–35 Cake Pop Sticks (6-inch length)
  • Assorted Thanksgiving Sprinkles (e.g., nonpareils, edible glitter, edible autumn leaf shapes)

Instructions:

  1. Prepare the Cake: Preheat the oven according to the cake mix directions (usually 350°F / 175°C). Combine the cake mix, eggs, oil, water/milk, pumpkin purée, and spices. Mix until just combined.
  2. Bake: Pour batter into the prepared 9x13 pan. Bake for 28–32 minutes, or until a toothpick inserted into the centre comes out clean.
  3. Cool Completely: Remove the cake from the oven and let it cool in the pan for 15 minutes, then turn it out onto a wire rack. Let it cool completely (about 1 hour).
  4. Crumble: Once cool, crumble the entire cake into fine crumbs using your hands or a stand mixer fitted with the paddle attachment. Ensure there are no large lumps remaining.
  5. Make the Binder: Cream together the softened butter and cream cheese until smooth. Gradually beat in the sifted powdered sugar and vanilla extract until a smooth, stiff frosting forms.
  6. Combine: Add the binder to the cake crumbs. Start by mixing in half, then add more incrementally until the mixture is cohesive enough to roll easily but isn't sticky or greasy.
  7. Roll: Roll the mixture into uniform, dense balls, approximately 1.5 inches (4 cm) in diameter (about 30-35g each). Place them snugly onto a parchment-lined baking sheet.
  8. Chill: Cover the sheet and refrigerate the cake balls for a minimum of 30 minutes, or up to 2 hours. They must be firm before dipping.
  9. Melt the Glue: Melt a small amount (about 1/4 cup) of the white candy melts using 30-second intervals in the microwave, stirring in between. This serves as the 'glue' to secure the sticks.
  10. Insert Sticks: Dip the tip of a cake pop stick about ½ inch into the melted glue, then push the stick gently halfway into a chilled cake ball. Repeat for all balls. Return the sheet to the freezer for 5 minutes to set the glue.
  11. Prepare Main Coating: Melt the remaining candy melts (white, orange, maroon) separately in their deep, narrow containers. Add a teaspoon of vegetable shortening/coconut oil to each color and stir well—this thins the coating for a smoother, easier dip.
  12. Dip: Holding the cake pop vertically, quickly and smoothly dip the ball completely into the melted coating. Lift the pop straight up, gently tapping the stick against the edge of the container to allow excess coating to drip off. Avoid swirling or twisting aggressively.
  13. Decorate and Dry: While the coating is still wet, add sprinkles or drag a contrasting colored coating across the top for marbling. Insert the decorated pop immediately into the Styrofoam block or cake pop stand to dry completely.
  14. Set: Allow the cake pops to set at room temperature until the coating is firm (about 15-20 minutes). Store in an airtight container once set.