Spooky Cake Pops - Perfect Pumpkin for Halloween Heaven!

 

When #OurFamilyFoods sends you a #boxoftreats to kickstart a #falltreat inspiration you know it's time to start #gettingcraftyinthekitchen and come up with something #inspired! I was so excited to use these #delicious #sweettreats to make a special #spookytreat for this #Halloween season!

For these treats I used the Our Family brand gifted Deluxe Yellow cake mix, Almond Bark, White Baking Chips, and Pumpkin Puree (100% pumpkin!). I also picked up the tangy and delicious Our Family Cream Cheese frosting!

I decided to share the treats with the Life Flight Crew out of my hometown. My dad is a mechanic for them and I knew these first responders would love a fun change to their crazy day! I asked him how the crew liked the pumpkin cake pops, and his reply was:

"What pumpkin cake pops? I walked through the door and all disappeared. If I hadn't grabbed a few for my guys, they would never had even seen them. Many many thanks sent and several asking for the recipe. BTW, many requests for more,  I would say they were easily a huge hit." - Well Rapid City Life Flight Crew - this recipe is for you! 

First step was to follow the Deluxe Yellow cake mix instructions - Blend the cake mix, 1 cup of water, 1/3 cup of Our Family vegetable oil, and 3 large eggs together at low speed for about 30 seconds, then increase the speed to medium high for about 2 minutes, until well incorporated. 

 Once that is mixed together stir in the entire can of pumpkin and add 1-2 Tbs of pumpkin spice seasoning to your liking and about 2-3 tsp of vanilla.  Mix all together until it is perfectly blended.

 

Pour the mixture into a greased and floured 13x9 inch baking pan and cook according to the directions on the box mix.  You know the cake is done once you enter a toothpick or a knife and it comes out clean. 

Let cool then move the cake into a large mixing bowl. 

 

TIME TO PLAY WITH YOUR FOOD AND GET YOUR HANDS DIRTY!  Crumble up the cake mix so that it is really broken up (I used about 2/3 of the cake and kept the remaining 1/3 as a yummy snack for my husband and I). 

Next, add about 1/2- 2/3 of the 16 oz container of cream cheese frosting mixture ...

and stir together until it makes a "doughy" consistency. This is important to start with about 1/2 to 2/3 because you want a "dough" like mixture but you do not want to have too much frosting otherwise it will be difficult to form your cake rounds. 

 Now it is time to form the cake balls!  Use a Tbs to make a "heaping" hand-full of the mixture and roll into a ball using the same technique you would use if you were making meatballs.  Place on a non-stick baking sheet evenly spaced.  Stick the baking sheet into the freezer for at least an hour - the longer it is frozen the easier it is for the next step!

 After allowing your cake pop balls to cool down, you will want to prepare the chocolates. You can chop up the almond bark into smaller pieces and melt down in a sauce pan (or follow the melting directions on the package to whichever method you prefer!). 

 

 If using the white baking chocolate chips, use a double boiler to melt the white chocolate chips - this was a little difficult (I don't think they were intended to be melted) so it may be easier to get the white chocolate almond bark for this instead of the chips - but we made it work!). 

 Use a fork or a skewer to dunk / roll the pumpkin cake ball into the chocolate and once it is coated, you will want to quickly transfer to a parchment paper lined surface to let the chocolate harden back up. 

 

The fun part - while the chocolate is still soft and malleable you can add fun candy eye-balls found in the baking section at your local #FamilyFare or use a toothpick to create a ghost faces on the cake balls!

 

 If not serving right away you can cover your creepy creations with plastic wrap and hold in the fridge until ready to serve - and enjoy!

 

 SCRAPPY GIDGET'S SPOOKY PUMPKIN CAKE POPS

Inspired by #OurFamily #Fambassador #BoxOfTreats challenge for October 2021

Ingredients:

Our Family Deluxe Yellow Cake Mix

    - 1 cup water

    - 1/3 cup Our Family vegetable oil

     - 3 large Our Family eggs

     - 15 oz can Our Family  100% Pumpkin Puree

     - Our Family Almond Bark (1 chocolate & 1 white chocolate)

     - Our Family Vanilla extract

     - Our Family Cream Cheese frosting

     - 2-3 tsp pumpkin spice seasoning

1). Preheat the oven to 350 degrees and mix together the Deluxe Yellow Cake mix according to the directions on the cake mix box. 

2). Mix in can of pumpkin puree, vanilla, and pumpkin spice seasoning.

3). Pour cake mixture into greased and floured 13x9 inch cake pan.

4). Bake until cooked through (test using tooth pick or knife comes out clean)

5). Let cake cool, then break up cake until crumbly.

6). Add 1/2 - 2/3 of the cream cheese frosting container and mix together until soft dough-like consistency. 

7). Use a Tablespoon to create "heaping Tablespoon" size cake balls - about 1 - 1 1/2" size rounds.

8). Freeze cake balls for at least 1 hour or over night.

9). Follow melting directions on Almond Bark using double-boiler or method of choice. 

10.) Use a fork to "dip" and roll the pumpkin cake balls through the chocolate until coated. Set aside on a parchment lined plate. 

11.) Use decorative candy eyes or other decorations of choice while chocolate is still wet to decorate the cake balls. 

12.) Serve immediately or store covered in refrigerator until ready to serve. 

I really hope you enjoy this fun treat! I promise, no tricks!