In the Kitchen: Pumpkin Cake Pops - KMSP-TV

In the Kitchen: Pumpkin Cake Pops

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FOX 9's Tom Halden and Karen Scullin headed to the kitchen to talk about Halloween treats with cake expert Beki Cook.

Pumpkin Cake Pops

Ingredients:

  • 3 cups flour
  • 2 tsp. baking soda
  • 2 tsp. baking powder
  • 3 tsp. cinnamon (or pumpkin pie spice)
  • 1 tsp. salt
  • 1 tsp. vanilla
  • ½ cup melted butter
  • ½ cup apple sauce
  • 1 cup sugar
  • 1 cup brown sugar
  • 4 eggs (at room temperature)
  • ½ cup buttermilk (or soured milk- ½ Tbsp. vinegar + ½ cup milk)
  • 2 cups canned pumpkin puree (NOT pie filling)
  • 2-3 cups Cream Cheese Icing
  • Orange Candy Melts (1 bag per 50 pops)
  • 1-2 Tbsp. Vegetable oil
  • 100 Lollipop sticks
  • Chocolate "jimmie" sprinkles
  • Green Candy Melts (optional)

Directions:

  1. Preheat oven to 350-degrees.
  2. In a medium-sized bowl, whisk together the 3 cups flour, 2 tsp. baking soda, 2 tsp. baking powder, 3 tsp. cinnamon (or pumpkin pie spice), and 1 tsp. salt.
  3. In the bowl of a mixer, combine 1 tsp. vanilla, ½ cup melted butter, ½ cup apple sauce, 1 cup sugar and 1 cup brown sugar.
  4. Add eggs one at a time. Mix well after each egg.
  5. Add half of the flour mixture and mix well. Add the milk. Mix well.
  6. Add the other half of the flour. Mix well. Add the pumpkin. Mix well.
  7. Pour into greased & floured pan. Bake according to the pan's instructions or until a toothpick comes out clean. NOTE: For the 6" round pans, it takes 25-35 minutes. For an 8" x 3" round pan, it takes between 50-60 minutes. For a 9"x13" pan, it takes about 35-45 minutes.
  8. Remove from the oven, and cool on a cooling grid for 10 minutes. Flip the cake(s) out of the pan(s) onto the cooling rack to cool completely.
  9. When your cake is cooled, use a fork to crumble the cake into small crumbs.
  10. Add the icing ½ cup at a time until you get the right consistency to roll into a ball that will hold its shape. NOTE: To make the shape, I use two level scoops from my 1 tsp. scoop.
  11. Roll them together to create a nice, compact ball.
  12. To make the "bumps" in the pumpkins, use a spoon, and gently make 4-6 marks all around the ball.
  13. While you add the bumps, also smoosh the ball a little on the top and bottom to make the pumpkin look less round.
  14. Put the cake balls into the refrigerator for three hours or overnight. (In a pinch you can put them into the freezer for 30 minutes then move them to the refrigerator.)
  15. Melt your orange candy in a tall mug. Add 1 Tbsp. of vegetable oil to allow candy to coat more easily.
  16. Dip ½" of a lollipop stick in the melted candy.
  17. Insert the stick about halfway in to one of the cake balls.
  18. (I usually work with just 5 or 6 at a time, leaving the rest in the refrigerator.)
  19. Dip the cake pop into the melted candy.
  20. Gently tap the stick against the edge of the mug to allow excess candy to fall off.
  21. Immediately set one jimmie sprinkle on the top to make the stem.
  22. Place the pop in a styrofoam sheet or disk to set.
  23. If you want to add the leaves and vines, use a tip #2 for the vine, and a tip #352 for the leaf. You can use a squeeze bottle that fits with a coupler ring, or you can use a decorating bag.
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