These Pumpkin Cake Pops are filled with cream cheese frosting and are moist, delicious and easy to make. They make the perfect Fall and Halloween cake pops.
While the cake is baking, beat together the cream cheese, butter and confectioner's sugar in a stand mixer or by hand, until light and fluffy.
Once the cake is cooled, cut into 12 bars and crumble into a large mixing bowl. The texture of the cake causes it to crumble easily. You can also use a fork to break any larger pieces of cake apart. Repeat with each section until the entire cake is crumbled into a fine texture.
Next, add the frosting mixture onto the crumbled cake. Mix using the back of a large metal spoon, until thoroughly combined. The mixture should be moist enough to roll into 1 1/2-inch balls and still hold a round shape. After rolling the cake balls by hand, place them on wax or parchment paper, cover with plastic wrap, and place in the freezer for 10-15 minutes to firm.
Place the candy coating in a deep, microwave-safe plastic or glass bowl. Melt in the microwave, or in a metal bowl over a pan of simmering water, stirring occasionally until smooth.
Dip the balls in chocolate using a toothpick or fork to hold them. Place on waxed paper to set. Some coating may pool around the base of the ball onto the wax paper. Once the coating sets, you can break off any unwanted coating. Repeat with the remaining cake balls and let dry completely. You can make the cake balls ahead of time and store them in an airtight container on the counter or in the refrigerator for several days.
Notes
This recipe makes enough for one 9x13 cake. You can make it from scratch or use a box cake mix (which makes a 9x13 cake). If you don't need or want to make 48 cake balls, simply divide the cake in half for 24 cake balls or in quarters for 12 and freeze the remaining cake for later use. Remember to reduce the amount of frosting proportionally. Tips: The cake balls will be easier to roll if you wash and dry your hands periodically during the rolling process. Dry your hands completely each time, and make sure you don't get water in the candy coating, as it can make it unusable.You can use a mini ice cream scoop to get uniform-size cake balls.adapted from: epicurious