Jack-O'-Lantern Cake Pops

By RJamoralin

These candy-coated, decorated cake pops made from Betty Crocker devil's food cake mix and Rich & Creamy frosting make cute Halloween dessert treats!

Ingredients

• 1 box (1 pound 2 1/4 ounces) Betty Crocker devil's food cake mix
• Water, vegetable oil and eggs called for on cake mix package
• 1 cup Betty Crocker Rich & Creamy vanilla frosting (from 1 pound container)
• 1 1/2 packages (14 ounces each) orange-flavored candy coating
• 48 paper lollipop sticks
• 12 small green mints or small spearmint gumdrop leaves, quartered
• Styrofoam block
• Food decorating pen or 2 tubes (0.68 ounces each) Betty Crocker black decorating gel

Details

Servings 48
Preparation time 70mins
Cooking time 70mins

Preparation

Step 1

Heat oven to 350 F. Bake cake as directed on box for 13x9-inch pan, using water, oil and eggs. Cool completely.

Line cookie sheet with waxed paper. Crumble cake into large bowl. Add frosting; mix well with spoon. Roll cake mixture into 1-inch balls; place on cooke sheet. Freeze about 15 minutes or until firm. Refrigerate to keep chilled.

In medium microwavable bowl, microwave candy coating on Medium (50%) 1 minute, then in 15-second intervals, until melted; stir until smooth. Remove a few cake balls from the refrigerator at a time so the rest remain chilled. Dip tip of 1 lollipop stick about 1/2 inch into candy coating and insert stick straight into 1 cake ball no more than halfway. Dip cake pop into melted coating; immediately insert mint on tip for pumpkin stem. Hold candy in place until set, 1 to 2 minutes. (Reheat coating in microwave if it is too thick to coat.)

Carefully insert stick into Styrofoam block. Repeat steps with remaining cake balls. Using decorating pen, draw jack-o'-lantern face on each pumpkin.