Pecan Pumpkin Spice Cake Pops

• Vegetarian

• Baking & Spices

  • 1/4 cup Frosting, homemade or store bought

• Nuts & Seeds

  • 1 cup Pecans, fine halves

• Bread & Baked Goods

  • 2 (8- or 9-inch baked cake layers, baked

• Desserts

  • 1 Lollipop sticks

Found on hellolittlehome.com

Ingredients

• 2 (8- or 9-inch) baked cake layers, pumpkin flavored (I used this pumpkin spice cake recipe.)*
• 1/4 to 1/2 cup frosting (homemade or store bought)
• white candy melts (I used 2 10 oz. bags of Ghirardelli White Melting Wafers.)
• lollipop sticks
• 1 cup pecans halves, chopped fine

Directions

• Crumble cake using a fork or your hands.
• Mix in frosting. Add just enough until cake holds together when formed into a ball. Its easiest to do this with your hands (wear gloves, if desired).
• Take a heaping tablespoon of cake, press it to compress, then roll it into ball using your hands. Place on a platter or plate, then repeat with remaining cake.
• Refrigerate cake pops for 2 hours or freeze for one hour. (Do not skip this step or your cake pops will fall apart.)
• Melt a few of the candy melts using a microwave (follow package directions).
• Dip a lollipop stick into the melted candy, then press it into a cake ball. Wipe off any excess candy around the stick with your finger, if desired.
• Repeat with remaining pops, then chill for about 15 minutes or until candy is hardened.
• After cake pops are chilled, melt candy wafers in a small bowl. (Do this in batches, melting more candy as needed.)
• Place pecans in a separate bowl.
• Dip a cake pop into the candy melts, coating entire pop. Tap the pop on the edge of the bowl to remove excess candy.
• Dip cake pop into pecans, then set pecan-side down on a flat platter or plate to harden. Repeat with remaining cake pops.
• Chill cake pops until ready to eat. Enjoy!