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Easy Cranberry Pecan Thanksgiving Cake Pops

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Light, airy cake pops infused with tart cranberries and earthy pecans, coated in smooth chocolate. A stress-free, crowd-pleasing holiday dessert that is perfect for gifting or serving at Thanksgiving.

Ingredients

Scale
  • 1 box (15.25 oz) yellow or white cake mix
  • 1 package (3.4 oz) instant vanilla pudding mix
  • 3 large eggs, room temperature
  • 1/2 cup vegetable oil (or melted butter)
  • 1/2 cup water (or coffee)
  • 1/2 cup dried cranberries, roughly chopped
  • 1/2 cup pecans, toasted and finely chopped
  • 1 tsp cinnamon
  • 1/2 tsp nutmeg
  • 4 oz cream cheese, softened
  • 1/4 cup powdered sugar, sifted
  • 1 tsp vanilla extract
  • 12 oz chocolate melting wafers or high-quality chocolate chips
  • 1 tbsp coconut oil or shortening
  • Candied pecans or dried cranberries for rolling

Instructions

  1. Preheat oven to 350°F (175°C). Grease a 9×13 inch baking pan.
  2. In a large bowl, whisk together cake mix and instant vanilla pudding. Add eggs, oil, and water. Mix on medium speed for 2 minutes until smooth.
  3. Stir in chopped pecans, cranberries, cinnamon, and nutmeg by hand.
  4. Pour batter into the pan and bake for 20-25 minutes, or until a toothpick comes out clean. Let cool completely in the pan.
  5. Crumble the cooled cake into fine crumbs in a large mixing bowl.
  6. In a separate bowl, beat softened cream cheese, powdered sugar, and vanilla until smooth.
  7. Add frosting to cake crumbs, starting with half. Mix and add more as needed until the mixture holds together when squeezed.
  8. Roll mixture into 1-inch balls using an ice cream scoop. Place on a parchment-lined baking sheet and freeze for at least 30 minutes.
  9. Melt chocolate wafers in 30-second intervals, stirring between each, until smooth. Stir in coconut oil or shortening.
  10. Remove cake balls from freezer. Dip the tip of a lollipop stick in chocolate and insert into the center of each ball.
  11. Dip each ball into melted chocolate, covering completely. Tap off excess chocolate.
  12. Immediately roll the wet chocolate pop in crushed candied pecans or dried cranberries.
  13. Place pops upright in foam or a muffin tin to set at room temperature for 15 minutes or in the fridge for 10 minutes.

Notes

Ensure the cake is completely cool before crumbling to prevent mushy crumbs. Do not skip the freezing step, as it prevents the cake balls from falling apart in the chocolate. If the chocolate thickens, add a tiny bit more coconut oil. For best results, serve at room temperature to allow flavors to bloom.

Nutrition

Keywords: Thanksgiving dessert, cake pops, cranberry pecan, holiday treats, easy dessert, chocolate cake pops, Thanksgiving baking

Find it online: https://lirafood.com/easy-cranberry-pecan-thanksgiving-cake-pops-6-perfect-holiday-treats/