Preheat oven to 375 degrees. Grease a 13-by-9-inch baking panon with nonstick spray and line with parchment paper; set aside.
Pumpkin perfection served on a stick for an ultimate party treat.
Servings and Ingredients
|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
Prepare mix with water, eggs, and vegetable oil and pour into prepared baking pan.
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.
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.
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.
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.
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.
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.
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.