Don't just say it, bake it.™

Please log in with your username and password.

Make it easy to share with your Facebook or Twitter friends.

Don't just say it, bake it.™


Explore Our World

Start with a quick search for a particular flavor…or special occasion…or even your favorite color.
(Frequently Asked Questions)


Find Inspiration

We’ll gather some tasty suggestions that match your cravings, revealing ways to make your day delicious!


Bake a Memory

The fun has just begun—now you can use your creativity and Duncan Hines® products to bake something delectable, original, and truly you!

« Search Specialty Desserts Another Specialty Desserts Recipe »

Specialty Desserts

Pumpkin Spice cake pops

brittney syrie Recipe shared by:
| Follow this Baker

Pumpkin Spice cake pops

  • Hands-On Time:
  • Total Time:
  • Servings: Around 20
  • Difficulty: Pretty Easy
  • Rating:


Baking Instructions

  1. Bake cake according to box instructions.
  2. Allow to cool.
  3. Crumble cake into a large mixing bowl.
  4. Follow instructions for pumpkin spice frosting pouch that was included in the cupcake kit.
  5. Add small amounts of frosting to the crumbled cake until a doughy texture forms.
  6. Use a scoop or spoon to remove some of the cake mixture & roll into balls
  7. To create the look of a pumpkin use a cake pop stick or pen to indent lines all around the pop
  8. chill the pops in the freezer for 5-10 minuets
  9. Melt orange candy
  10. Remove pops from the freezer
  11. Dip the tip of stick into melted candy and insert about halfway into the pop
  12. After the sticks have dried submerge the entire pumpkin into the orange melted candy
  13. Insert green candy & place on a foam block to dry
  14. *Optional* After the pumpkins are dry you can dust them with gold pearl dust to give them a nice shimmer

Baker's Club Snapshots

Did You Make This Recipe?

Share if you loved this recipe as is, or if you added your own twist.

Add Your Photo of this Recipe


Cutting Soft Foods

Cutting Soft Foods

Use a floss to cut soft foods without damaging it, It works well on bread and things like rolls/

red velvet sandwich cookies

red velvet sandwich cookies

I followed the suggestions using 2 eggs and 2 tablespoons of oil. I mixed all the wet ingredients first then the cake mix. Turned out great! I also used a cupcake pan, sprayed with non stick spray and just dropped a teaspoonful in. Mashed LIGHTLY down and baked at 325 for 8-10 mins. No need to chill at all! They came out perfectly round with slightly crisp edges but soft yummy middle. The next time I make, I will try sifting the mix first. Had a lot of stirring to break up the balls of dry mix

Keep Exploring

Back to Top

New Products

Gluten Free

Perfect Size

Fillings and Toppings

Cake Mixes


Perfect Size









Comstock® and Wilderness® Fruit Fillings


Berry Medley








Fruit Toppers


New Recipes