Pumpkin Cake-Sicles

Recipe

Dessert
Pumpkin Cake-Sicles

Primary Media

User Rating

5 out of 5 stars
Rate it:
2 ratings

Recipe Data

10
Servings
10min
Prep
1hr50min
Total

Recipe Wellness Badges

    Author

    Save Options

    Description

    Pumpkin perfection served on a stick for an ultimate party treat. 

    Recipe Tags

    Servings and Ingredients

    Ingredients
    Serves 10
    QuantityIngredientAdd
    1 (14-oz.) Pillsbury pumpkin quick bread
    3 Hy-Vee large eggs
    3 tbsp. Hy-Vee vegetable oil
    3 tbsp. Hy-Vee cream cheese frosting
    1 (10-oz.) bag Ghirardelli white melting wafers
    1 (10-oz.) bag Ghirardelli dark chocolate melting wafers
    1 (11.5-oz.) Smucker's salted caramel topping
    Pumpkin pie spice
    Over the Top orange sprinkles
    ¼ c. Hy-Vee praline pecans, crushed
    12 popsicle sticks

    Things To Grab

    • 13-by-9-inch baking dish
    • Nonstick cooking spray
    • Large bowl
    • 2 microwave-safe bowls
    • Parchment paper

    Directions

    1. Preheat oven to 375 degrees. Grease a 13-by-9-inch baking panon with nonstick spray and line with parchment paper; set aside. 

    2. Prepare mix with water, eggs, and vegetable oil and pour into prepared baking pan. 

    3. Bake 20 to 25 minutes or until a toothpick inserted in the center comes out clean. Remove from the oven and cool completely in the pan. 

    4. Crumble cake into a large bowl. Spoon frosting into microwave-safe bowl. Microwave on HIGH for 10 to 15 seconds to soften. Add to crumbled cake and stir by hand until combined. If mixture cannot form a ball without cracking, stir in additional softened frosting. 

    5. Divide mixture into 12 equal portions. Form mixture into popsicle-shaped squares. Dip popsicle sticks into frosting and insert into the end of the cake-sicle. Freeze for 1 hour.

    6. Melt white melting wafers in the microwave on HIGH in 30-second intervals until melted. In a separate microwave-safe bowl, melt dark chocolate melting wafers in the microwave on HIGH in 30-second intervals until melted. 

    7. Remove 4 cake-sicles from the freezer. Dip each one into the white melted chocolate, tapping off excess; drizzle with salted caramel sauce and dust with pumpkin pie and place on a piece of parchment paper. 

    8. Remove 4 more cake-sicles from the freezer. Dip each one half into the white melted chocolate, tapping off excess, and place on a piece of parchment paper. Set aside for 10 minutes. Dip the other half into the dark melted chocolate, tapping off excess. Sprinkle with orange sprinkles and place on a piece of parchment paper. 

    9. Remove the last 4 cake-sicles from the freezer. Dip each one into the dark melted chocolate, tapping off excess. Sprinkle with crushed praline pecans, and place on piece of parchment paper.