Pecan Pumpkin Spice Cake Pops
These Pecan Pumpkin Spice Cake Pops are the perfect treat for fall or Thanksgiving!
8- or 9-inch baked cake layers, pumpkin flavored
¼ to ½
white candy melts
I used 2 10-ounce bags of
Ghirardelli White Melting Wafers
Crumble cake using a fork or your hands.
Mix in frosting. Add just enough until cake holds together when formed into a ball. It's easiest to do this with your hands (wear gloves, if desired).
Take a heaping tablespoon of cake, press it to compress, then roll it into ball using your hands. Place on a platter or plate, then repeat with remaining cake.
Refrigerate cake pops for 2 hours or freeze for one hour. (Do not skip this step or your cake pops will fall apart.)
Melt a few of the candy melts using a microwave (follow package directions).
Dip a lollipop stick into the melted candy, then press it into a cake ball. Wipe off any excess candy around the stick with your finger, if desired.
Repeat with remaining pops, then chill for about 15 minutes or until candy is hardened.
After cake pops are chilled, melt candy wafers in a small bowl. (Do this in batches, melting more candy as needed.)
Place pecans in a separate bowl.
Dip a cake pop into the candy melts, coating entire pop. Tap the pop on the edge of the bowl to remove excess candy.
Dip cake pop into pecans, then set pecan-side down on a flat platter or plate to harden. Repeat with remaining cake pops.
Chill cake pops until ready to eat. Enjoy!
Turn these into Pumpkin Spice Cake Balls by simply skipping the sticks.
Tried this recipe?
Pecan Pumpkin Spice Cake Pops https://hellolittlehome.com/pecan-pumpkin-spice-cake-pops/