These Pumpkin Cake Pops are (almost) too cute to eat! I won’t lie to you and tell you that they are easy to make – at least not for a decorating-challenged person like me. But they are absolutely delicious, and oh so festive.
For the cake:
- 6 tablespoons unsalted butter, softened
- 2/3 cup canola or vegetable oil
- 2 cups sugar
- 2 tablespoons vanilla extract
- 2 2/3 cup + 2 tablespoons all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1 cup milk, at room temperature
- 6 large egg whites, at room temperature
For the buttercream frosting:
- 1 cup unsalted butter (2 sticks), softened
- 4 1/2 cups powdered sugar
- 1 tablespoon vanilla extract
- 5 tablespoons heavy cream or whole milk
For the icing:
- 1.5 oz pasteurized egg whites
- 2 cups powdered sugar
- 6 oz orange candy melts
- Green food coloring
- Lollipop sticks
- Styrofoam blocks
Make the cake.
- Preheat oven to 350. Prepare two 8-inch round cake pans by lining the bottoms with parchment paper, and generously greasing and flouring the sides. Be sure to shake off the excess flour.
- In a stand mixer, beat butter on medium-low until creamy.
- Add sugar and oil and beat until all ingredients are well combined and creamy. Stir in vanilla extract.
- In a separate bowl, whisk together flour, baking powder and salt.
- With mixer on medium, alternate between adding the flour mixture and the milk, starting and ending with the flour mixture. Stir until each one is almost completely combined before adding the next.
- In a separate bowl, beat egg whites until stiff peaks form.
- Using a spatula, gently fold egg whites into batter. Do not over-mix.
- Divide cake batter into prepared pans. Bake at 350 for 35-40 minutes, or until a toothpick inserted in the center of each cake layer comes out clean. Cakes will be a light golden brown when done cooking.
- Remove cakes from oven and allow to cool in pans for 15 minutes. Run a knife around the inside rim of each pan and invert onto cooling rack. Cool completely.
Make the frosting.
- Beat the softened butter on medium speed until soft and creamy. Continue to beat on medium as you gradually add the powdered sugar.
- Once combined, add the vanilla. Beat in the heavy cream or milk 1 tablespoon at a time until the desired consistency is reached.
Make the icing.
- With the whip attachment on a stand mixer, whip together egg whites and powdered sugar on medium-high until glossy.
- Pour into container, cover with plastic wrap and refrigerate until ready to use.
Assemble the cake pops.
- Line a baking sheet with parchment paper and set aside.
- In a large mixing bowl, crumble both cake layers. Add frosting and stir with a large spoon until it becomes a smooth dough.
3. Using your hands, form 2 tablespoons of dough into small perfectly round balls. Place on prepared baking sheet.
4. Using a lollipop stick, gently press 1/4 inch deep in 6 vertical lines around the sides of each ball. Press the top and bottom of the ball slightly with your fingers to create the pumpkin shape. Place on prepared baking sheet.
5. Refrigerate for at least 15 minutes to allow the balls to set. Remove from fridge and allow to come to room temperature.
6. Melt orange candy melts according to package instructions. Make sure the candy melts are only slightly warm to the touch before using.
7. Stick lollipop stick 3/4 of the way into the pumpkin ball. Lift and submerge in melted candy melts, twirling as necessary to coat the shape.
8. Lift the pumpkin up, allowing excess candy to drip into the bowl. Stick other side of lollipop stick into the Styrofoam block, so the cake ball is suspended in the air to dry. Repeat with additional pumpkins.
9. Stir together 2 tablespoons icing with green food coloring until desired color is reached. Using a spoon or piping bag, create a small green stem on the top of each pumpkin. Allow to dry until icing sets.
10. Arrange on a platter and serve!
Source: Adapted from a recipe by Southern Living