Thanksgiving Cake Pops Recipe
Spice cake and cream cheese frosting rolled into cake pops, dipped in chocolate, and decorated as candy corn turkeys. A make-ahead Thanksgiving treat kids can help decorate.
Servings: 24
Calories: 245kcal
Cost: $14.46, $0.60 per Serving.
Ingredients
- 1 box Spice Cake Mix 15 oz
- *Plus ingredients to prepare the cake on the back of the box
- 1/3 cup Cream Cheese Frosting I use pre-made
- 16 oz. Chocolate Candy Melts
- 1 bag Candy Corn
- 48 Candy Eyes
- 24 Red Heart Sprinkles
- 24 Round Sprinkles any color will work
- 24 Cake Pop Sticks
Instructions
- Make cake and bake according to box instructions in a 9X13 pan. Then let the cake cool at room temperature.
- Remove the cake from the pan. Remove the outside layer from the cake and throw it away. Crumble up the remaining cake into a large bowl.
- Add the cream cheese frosting to your crumbled cake and stir everything together until well combined.
- Shape mixture into about 24-36 cake balls (depending on their size) and place on a lined cookie sheet. I used a cookie scoop to ensure that each one is approximately the same size.
- Put the chocolate candy melts in a small microwave safe bowl and microwave for 30 seconds, then stir. Then continue to heat in 30 second intervals stirring between each one until the candy melts are fully melted and creamy.
- Dip each cake pop stick into the melted candy and then place them into the cake balls about halfway into the balls. Then place in the freezer for 10-15 minutes (do not freeze for longer than 15 minutes).
- After the cake pops have been chilled, dip each cake pop into the melted candy melts (you may need to re-melt it if it has solidified some). Make sure that the candy covers the cake pop completely. Allow the excess melted candy to drip off back into the bowl.
- Then place the stick of cake pops in a block of styrofoam.
- Before the coating sets, decorate each one with 3 candy corn tail feathers, 2 candy eyes, a round sprinkle beak, and a red heart for the snood. Work on a few at a time because the coating firms up quickly.
- Continue until all the cake pops have been covered in the chocolate and decorated.
- Let all the cake pops completely set and then they are ready to serve and enjoy!
Notes
Store at room temperature for up to 2 days or in the fridge for up to 1 week.
If the melted candy melt is too thick, thin it out with a small amount of vegetable shortening or coconut oil.
Nutrition
Calories: 245kcal | Carbohydrates: 41g | Protein: 1g | Fat: 8g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Sodium: 209mg | Potassium: 75mg | Fiber: 0.4g | Sugar: 34g | Vitamin A: 1IU | Vitamin C: 0.04mg | Calcium: 20mg | Iron: 1mg
