Hip Pop Hooray!
Serving Size: 1 cake pop (1/18th of recipe)
PointsPlus® value 3*
HG Tips! Dampen your hands before rolling the cake into balls. It moistens the crumbs and helps the cake form together easily. And feel free to sprinkle the pops with a little unsweetened cocoa powder, like we did!
Exclusive recipe alert! This adorable, delicious, three-ingredient creation is ripped straight from the pages of Hungry Girl 200 Under 200 Just Desserts. There you'll find an ENTIRE chapter of cake pops under (you guessed it) 200 calories a pop! Make these ASAP.
1 3/4 cups moist-style devil's food cake mix
1 cup canned pure pumpkin
1/2 cup peanut butter baking chips
Preheat oven to 400 degrees. Spray an 8" X 8" baking pan with nonstick spray.
In a large bowl, mix cake mix with pumpkin until smooth and uniform. (Batter will be thick!) Spread batter into the baking pan.
Bake until a toothpick inserted into the center comes out clean, about 18 minutes.
Let cool completely, about 30 minutes in the pan and 30 minutes out of the pan on a cooling rack.
Line a baking sheet with wax/parchment paper.
Break cake into pieces, and place in a large bowl. Use your hands to crumble cake into very small pieces. Thoroughly knead into a ball. On a dry surface, form cake into a log of even thickness, about 9" long. Cut into 18 evenly sized pieces, and form each piece into a ball.
Place peanut butter chips in a medium microwave-safe bowl, and microwave at 50% power for 1 minute.
Vigorously stir, and microwave at 50% power for 30 seconds. Repeat, as needed, until completely melted.
Spoon and spread melted peanut butter onto a cake ball, evenly coating the top half. Place on the wax/parchment paper, peanut butter side down. Repeat with remaining cake balls, reheating peanut butter chips at 50% power and stirring, if needed.
Insert a lollipop stick into the top of each ball, stopping at the center. Let cool until peanut butter has completely hardened, about 5 minutes. Eat up!
MAKES 18 SERVINGS