It’s about time I shared a festive Halloween treat around here! I love seeing all of the candy, pumpkin and ghost themed desserts popping up all over the internet right now. There are some seriously creative ideas floating around. When I initially started thinking about Halloween ideas, I was stumped, but after finding these straws buried deep in an overflowing drawer of baking supplies, I got inspired to make some cake pops. I’ll be honest…I don’t love making cake pops. I actually haven’t made them since I made Oreo ones over a year ago. Luckily these pumpkins weren’t too time intensive though, and they came out pretty cute, even if they do look slightly creepy.
I used chocolate cake and vanilla frosting to make these, but you could use any cake/frosting combo or even go for the Oreo version that’s in the archives. I used Wilton candy melts for the orange coating and green sour straws for the pumpkin stems. These could easily be made in one day, or it also worked well to make and dip the pops one day and decorate them the next. Because of the candy coating, these pops stay fresh for several days, so you could easily make them ahead of time. If you’re throwing or attending a Halloween party soon, these would definitely be a fun and festive way to serve dessert!
- 18.25 oz box cake mix or your favorite cake recipe baked in a 9 x 13" pan
- About 3/4 cup of frosting
- 48 oz orange Wilton candy melts
- Lollipop sticks or paper straws
- Black and green icing for decorating
- Apple/Green Sour Straws, cut into small pieces
- Bake cake according to directions. Once cake has completely cooled, use your hands to crumble it in a large bowl. Add 3/4 cup of frosting and use a spoon to mix until the cake and frosting are totally combined. If the mixture doesn't seem moist enough, you can add a bit more frosting, but you shouldn't need too much more. Take two tablespoons of the mixture and roll into a ball. Place on a baking sheet lined with wax paper. Repeat until you have used up all of the cake mixture. Place the cake balls into the fridge for about 15 minutes, just so that they firm up slightly.
- Meanwhile, heat the candy melts according to the directions on the package, until you have a smooth liquid mixture. If the candy coating is still too thick, you can add a tablespoon of vegetable shortening at a time, until the coating is the right consistency.
- Remove the cake balls from the fridge. Dip a stick/straw into the candy coating and stick one into the center of each cake pop. Place the pops back in the fridge for 15-20 minutes, so that the candy coating holding the stick in place sets. Then dip each pop into the candy coating, coating all sides. Place pops back onto wax paper and into the fridge until set, about 1 hour or overnight.
- To attach the stems, poke a hole into the top of each pop with a toothpick. You will have to poke the toothpick into the pop several times to create a hole large enough to fit the sour straw. Then gently push a piece of sour straw into the hole. Be as gentle as possible, or the coating may crack a bit. Use a pastry bag with black icing to give the pumpkins their Jack-o'-Lantern look and a pastry bag with green icing if you want to add details to the top of the pumpkin. Allow the decorations to harden and store covered at room temperature until you are ready to serve.