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A tray of fall cake bites shaped like pumpkins and leaves, decorated with red and yellow icing.
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Fall Cake Bites

These fall cake bites combine soft spice cake with creamy icing and chocolate decorations. They’re simple to make and look beautiful on any autumn table.
Prep Time25 minutes
Cook Time45 minutes
Setting Time20 minutes
Total Time1 hour 30 minutes
Course: Dessert
Cuisine: American
Keyword: Thanksgiving
Servings: 26 cake bites
Author: Bella Bucchiotti

Equipment

Ingredients

  • 1 Box spice cake mix 13 ¼-Ounce, plus ingredients listed on the box
  • ½ Cup cream cheese icing
  • candy melts in red yellow and orange

Instructions

Bake the Cake

  • Prepare cake as directed on the box.
  • Once cake is baked let the cake cool completely.
  • Put the cake into the food processor to crumble.

Prepare the Cake/Icing Mixture

  • Next add the icing to form the cake dough.
  • Press the cake dough into the fall mold and then push the cake dough out of the fall mold and place it onto the sheet pan.
  • Repeat this until all the cake dough is used up. Place the sheet pan in refrigerator and then prepare to melt the chocolate.

Make the Chocolate Topping

  • Melt chocolate melts as directed on the package.
  • Stir until combined and then tap the bowl to get out as many air bubbles as possible. Pop air bubbles with a toothpick and tap the mold on the counter to help flatten the chocolate.
  • Place an icing bag inside of a large cup and pour the melted chocolate into the icing bag and tie the bag closed.
  • Cut the tip of the icing bag with scissors.
  • Use orange chocolate to fill in all the pumpkins halfway in the mold and then use yellow and red chocolate to fill in the leaves halfway in the mold as well.
  • If you want the chocolate to be thicker, fill the chocolate to the top, but halfway should be just fine.
  • Reheat chocolate as needed if it is no longer soft. You want the chocolate to be runny not hard when putting it into the mold. This will help the chocolate look smoother once hardened in the fall mold.

Add the Toppers to the Cake Pops

  • Let the chocolate set completely before applying it to the top of the cake pop.
  • Once set, apply melted chocolate onto the top of the cake pop and then place the hardened chocolate as the cake pop topper.
  • Repeat this process until all the cake pops that are on the sheet pan have a chocolate topper to go on top of them.
  • If liked, you can cut off pumpkin chocolate stems to be able to see the brown stem on the cake part of the cake pop.
  • Refrigerate until serving.

Notes

Avoid air bubbles: Stir chocolate gently and tap the bowl to release bubbles.
Smooth finish: Keep chocolate warm so it pours evenly into molds.
Thicker chocolate tops: Fill molds to the top if you want a chunkier chocolate layer.
Neat edges: Trim chocolate edges with a knife before attaching them to the cake bites.

Nutrition

Calories: 114kcal | Carbohydrates: 19g | Protein: 1g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 143mg | Potassium: 70mg | Fiber: 0.3g | Sugar: 13g | Vitamin A: 1IU | Vitamin C: 0.04mg | Calcium: 19mg | Iron: 1mg

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