Pumpkin Cake Pops You Can Make in Your Pressure Cooker
Quick and festive pumpkin cake pops made tender in the pressure cooker, filled with creamy frosting and dipped in rich chocolate.
Equipment
- 1 Mixing bowl Large
- 1 Parchment paper
- 1 Cookie scoop for even sizing of cake balls
Ingredients
Main ingredients
- 1 batch Pumpkin Cake baked in a 9×13 pan
- 6 oz Cream cheese softened
- 6 tablespoon Butter softened
- 3 cups Confectioners' sugar
- 12 oz White or milk chocolate for dipping
Instructions
Instructions
- Bake pumpkin cake in a 9×13 pan and let it cool completely.
- Beat cream cheese and butter together in a large bowl until smooth.
- Add confectioners' sugar gradually and mix until a thick, spreadable frosting forms.
- Crumble the cooled cake into a large bowl until it's in fine bits.
- Add frosting gradually to the crumbled cake and mix until the mixture sticks together.
- Form the mixture into small balls and place on parchment-lined baking sheet.
- Chill in the fridge for at least 2 hours or freeze for 30 minutes to firm.
- Melt chocolate in microwave in 30-second intervals, stirring in between until smooth.
- Dip stick tips in chocolate, insert into cake balls, then dip the entire ball to coat.
- Place pops on stand or styrofoam base to set completely.
- Let the chocolate coating harden before serving, packing, or gifting.
- Store in airtight container at room temp for a day or in fridge/freezer for longer.
Notes
You can use a mini ice cream scoop to shape uniform cake balls. Softened frosting helps bind the crumbles together more evenly. Store leftovers in fridge or freezer as needed.