Perfect cake for the holiday season. It’s moist, flavorful, and hard not to go back for seconds.
I didn’t realized how simple cake pops were until I gave them a try. They’re a little on the sweet side for our liking but it’s a perfect way to use up extra cake, or make them from scratch.
Recommended (clickable)
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servings
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Ingredients
- 2 cups Gluten Free All Purpose Flour
- 15 oz Canned Pumpkin (or bake and mash your own pumpkin - 1.75 cups)
- 3/4 cup Butter
- 1/2 cup Granulated Sugar
- 4 eggs
- 3 teaspoons Pumpkin Pie Spice (OR 1.5 tsp cinnamon, 1 tsp ginger, 1/2 tsp nutmeg)
- 1 teaspoon Vanilla
- 1/2 teaspoon Salt
- 2 teaspoons Baking Powder
- 1 teaspoon Baking Soda
- 1 teaspoon Apple Cider Vinegar
- Cream Cheese Frosting*
Ingredients
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Instructions
Pumpkin Spice Cake
- Mix all cake ingredients until well incorporated, adding the flour very last.
- Spoon batter into cake pan(s). You can use a 9X13" pan, or two 8" pans. I used two 5" pans, and then the rest in a bread pan for cake pops.
- Bake at 350°F for about 30 minutes or until a toothpick comes out clean when poked in the center.
- Allow to cool completely before frosting. Slice and enjoy!
Cake Pop BONUS
- Crumble cake in a bowl after it's been baked and cooled completely.
- Add small amounts of frosting at a time until you get a mold-able dough. A little goes a long way.
- For dough into desired shapes and sizes. You can add lollipop sticks at this point but I prefer them without it.
- Melt white chocolate or candy melts and spoon a thin layer over your cake pops. Placing them on either foil or wax paper to set.
- Decorate with desired sprinkles before chocolate sets so they'll stick properly. And there you have it. Delicious cake pops!
Recipe Notes
*You can make your own cream cheese frosting but I figure why make it that much more complicated and just buy from the store. I love homemade, but when it comes to frosting, sugar is sugar so might as well just buy it.
