Extra-Spiced Pumpkin Spice Cake Pops
- Makes 32
- PREP: 45 minutes
- TOTAL TIME: 1 hour 15 minutes
With tangy tamarind and a little chili kick, these are anything but basic.
Pumpkin spice gets a bad reputation for being basic, and is usually only popular in the fall. So we’re spicing up pumpkin spice with our new Tangy Tamarind & Sweet Chili seasoning, which adds a little zing from the sour fruit and a hint of spice inspired by one of Chrissy’s favorite Thai dipping sauces. Using store bought frosting and cake mix for the pops makes the process so much easier, and you can choose any color to coat them in—we went with orange to be fall festive year-round.
For the cake:
standard yellow cake mix
cup canned pumpkin (not pumpkin pie filling)
cup vegetable oil, plus more for greasing the pan
tablespoon pumpkin spice blend
cup prepared vanilla or cream cheese frosting
tablespoons Cravings’ Tangy Tamarind and Sweet Chili seasoning, plus more for sprinkling on top
cake pop or popsicle sticks
For the coating:
cups (12 ounces) white chocolate chips or candy melts (we used orange)
tablespoon vegetable oil
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