If you make my mini pumpkins and have extra bundt cake and cream cheese frosting left over, you can make these DELICIOUS pumpkin cake pops! Finish them off with a white chocolate shell — some of which I decorated with orange swirls while others got a dusting of black sanding sugar — and have a dessert that would WOW anybody! I made about two dozen cake pops with the excess from this recipe. That was even after some snacking…
A festive treat!
- 3 cup all-purpose flour
- 1 tsp baking powder
- 1 tsp baking soda
- 2 tsp cinnamon
- 1/4 tsp ginger
- 1/4 tsp all spice
- 1 pinch ground cloves
- 1 pinch nutmeg
- 2 cup granulated sugar
- 1/4 cup brown sugar lightly packed
- 1/2 cup melted coconut oil
- 1/4 cup vegetable oil
- 1/3 cup plain yogurt
- 1 can pumpkin puree15 oz
- 1/2 tsp salt
- 3 large eggs
- 1 Boxcream cheese softened
- 2 cups powdered sugar
- 1 tsp vanilla extract
- 1 lb confectioners' sugar
- 1 cup salted butter room temperature
- 1/4 cup milk add in slowly until you achieve desired consistency.
- 1 tsp vanilla extract
- 10 drops food coloring Amount will depend on the brand used and desired for color.
- For the Cake
- Preheat oven to 350F. Butter and flour your mini bundt pans.
- Cream the oils and sugar together, then add in the yogurt and mix until combined.
- Mix in eggs one at a time, making sure one egg is incorporated into the mixture before adding the next.
- In a separate bowl sift the remaining dry ingredients together.
- Mix dry ingredients into the sugar/egg mixture in three batches alternating with the pumpkin puree. Mix until just combined.
- Spoon or pipe your batter into the pans, filling 2/3 the way up.
- Bake at 350 for about 20 minutes or until the wooden skewer inserted into the center comes out clean.
- Allow time to cool in pan for about 10 minutes before inverting onto a wire rack.
- Beat the cream cheese in a bowl until it is smooth. Add in vanilla and powdered sugar and mix until ingredients are well-incorporated and desired consistency is reached.
- For the Buttercream:
- Beat butter until light and fluffy, add vanilla and then slowly add sugar. Add milk a few tablespoons at a time until desired consistency is reached. You will want a stiffer buttercream so you might be using less milk. Finally, add in the food coloring.
- Cut bottoms off cakes (less if you want tall pumpkins, more if you want rounder ones).
- Pipe or smear cream cheese frosting onto the bottom of one mini bundt cake and sandwich together.
- Cover in orange buttercream and sculpt into a pumpkin shape. (I cut a yogurt container up to make my tools. The best ones were a rounded off "V" to scrape the indents and a straight edge to smooth the sides)
- Top with a stem. I used a real pumpkin stem but you can make one from fondant or even very thick buttercream.
After you form the balls let them set in the fridge.
Dip the cake pop stick into melted white chocolate and push into ball.
Allow to set again in fridge.
Dip in melted white chocolate and decorate to your taste.
I hung some upside-down to dry using binder clips hanging from a string. Make sure you lay down some paper towels underneath to catch the drips!