Introduction
Thanksgiving Cake Pops are a cute, moist treat, perfect for holiday parties, kids’ tables, or edible gifts. This no-bake assembly, featuring spiced cake crumbled with frosting and dipped in candy melts, delivers bite-sized autumn flavors in festive shapes. Presented on a white ceramic stand, optionally garnished with fall sprinkles and ribbon, these Thanksgiving Cake Pops offer a playful, appetizing aesthetic that elevates any dessert spread. This recipe provides a simple hand-formed method with pantry staples, adaptable for dietary preferences, ideal for home cooks seeking a go-to novelty that brings fun, crowd-pleasing charm to any occasion.
Ingredients
For the Thanksgiving Cake Pops:
- 1 (15.25 oz) box spice cake mix (baked per package)
- 1 cup canned pumpkin puree (or cream cheese frosting)
- 12 oz orange candy melts
- 12 oz white candy melts
- 1 tbsp coconut oil (optional, for thinning)
- 24 lollipop sticks
For Decorating:
- Fall sprinkles, candy eyes, mini pretzels (for turkey feathers)
- Orange and brown food coloring (if needed)
Serving:
- Optional: Ribbon, edible markers
- Suggested Accompaniments: Hot cocoa, coffee
- Suggested Pairings: Milk, apple cider
- Suggested Aesthetic: Serve on a white ceramic stand
- Suggested Equipment: 8-inch cake pans, parchment paper
Step-by-Step Process
- Bake and Cool Cake: Prepare spice cake mix per box instructions, substituting 1 cup pumpkin puree for oil if desired—this adds moisture and fall flavor. Bake in two 8-inch pans. Cool completely in pans on a rack—warm cake crumbles poorly.
- Crumble Cake: Break cooled cake into a large bowl. Use clean hands or a fork to crumble into fine, even crumbs. No large chunks—uniform texture binds better.
- Add Binder: Add ¾ cup pumpkin puree or frosting. Mix with hands until dough-like and holds when squeezed. Start with ½ cup; add more 1 tbsp at a time if too dry. Too much makes the pops soggy.
- Shape Balls: Scoop 1¾ tbsp portions (cookie scoop for uniformity). Roll into tight 1¼-inch balls. Place on parchment-lined sheet. Chill 30 minutes—cold balls prevent cracking during dipping.
- Melt Candy: In a microwave-safe bowl, melt orange candy melts with ½ tbsp coconut oil in 30-second bursts, stirring each time until smooth. Repeat with white melts in a separate bowl. Oil thins the coating for even coverage.
- Insert Sticks: Dip ½-inch of lollipop stick into melted candy. Insert halfway into the chilled ball. These glues stick securely. Repeat for all. Chill for 10 minutes to set.
- Dip Pops: Hold the stick, dip the entire ball into orange melts. Tap gently on the bowl edge to remove excess—thick coating hides cake. Rotate to coat fully. Stand in a foam block or cake pop stand.
- Decorate Immediately: While coating is wet, add sprinkles, candy eyes, or pretzel “feathers” for turkeys. For pumpkins, use brown melts in a piping bag to draw stems. Work fast—candy sets in 1–2 minutes.
- Dry and Serve: Let pops dry upright 20–30 minutes until hard. Tie ribbons around sticks. Arrange on a white ceramic stand.
Tips for Better Thanksgiving Cake Pops
- Cool cake fully—prevents greasy crumbs
- Use just enough binder—dough should hold, not ooze
- Chill balls before dipping—no cracks
- Tap off excess candy—thin coat looks pro
- Presented on a white ceramic stand to showcase the festive shapes
- Make the cake 1 day ahead
- Freeze undipped balls up to 1 month
- Enhance aesthetic: dust with cinnamon sugar pre-dip
Variations and Customization
- Pumpkin Pie Pops: Use vanilla cake + pumpkin frosting.
- Apple Cider Pops: Add 1 tsp cider concentrate to the binder.
- Chocolate Turkeys: Dip in chocolate melts.
- Gluten-Free: Use GF cake mix.
- Vegan: Use egg-free cake, plant frosting, vegan melts.
- Mini Pops: Use 1 tbsp portions; dip in mini cups.
- Acorn Pops: Roll in crushed nuts post-dip.
- Leaf Shapes: Mold flat ovals; pipe veins.
Storage and Serving Tips
- Store in an airtight container at room temperature up to 5 days.
- Refrigerate for up to 1 week; then bring to room temperature.
- Freeze undipped balls up to 1 month; thaw and dip.
- Serve at room temperature for the best texture.
- Pair with milk or apple cider to complement the spice.
- Present on a white ceramic stand with garnishes, this piece exudes a playful, elegant charm.
Nutritional Information
Based on 24 servings (1 pop each):
- Calories: 190 kcal
- Total Fat: 8g
- Saturated Fat: 5g
- Trans Fat: 0g
- Cholesterol: 15mg
- Sodium: 140mg
- Total Carbohydrates: 29g
- Dietary Fiber: 1g
- Sugars: 22g
- Protein: 1g
- Vitamin A: 20% Daily Value
- Vitamin C: 0% Daily Value
- Calcium: 4% Daily Value
- Iron: 4% Daily Value
Note: Values with pumpkin binder (chocolate or mini versions vary). High in fun.
Conclusion
This Thanksgiving Cake Pops recipe delivers cute, moist bites with seasonal spice in every pop. It transforms cake scraps into holiday magic. Its crumble-and-dip method and playful presentation make it a go-to. The smooth coating and tender center delight every nibble. It’s sure to be a cherished recipe, loved for its festive, crowd-pleasing charm.
Thanksgiving Cake Pops Recipe: Cute and Moist
Ingredients
- 1 box spice cake
- 1 cup pumpkin puree
- 12 oz orange melts
- 12 oz white melts
- 24 sticks
- Sprinkles eyes
- Optional: Ribbon
- Suggested Pairings: Cider milk
Instructions
- Bake, cool, and crumble the cake.
- Mix with ¾ cup puree.
- Roll 1¼-inch balls; chill.
- Melt the candy with the oil.
- Dip sticks; insert in balls.
- Dip balls in orange melts.
- Decorate immediately.
- Dry upright.
- Serve on a white ceramic stand.
Notes
- Chill before dipping.
- Store 5 days at room temperature or freeze for 1 month.
- Try pumpkin pie or an acorn variation.
- Pair with hot cocoa.
