Preheat oven to 350°. Spray 13 x 9-inch baking dish with cooking spray; line rimmed baking pan with parchment paper. In large bowl, stir cake mix, egg whites, oil, pumpkin pie spice and 1 cup water; spread in prepared dish. Bake cake 28 minutes or until toothpick inserted in center comes out clean; cool completely in pan on wire rack.
Break up cake into smaller pieces. In food processor, in 2 batches, pulse cake pieces until it resembles small crumbs; transfer to large bowl. With hands, work in frosting until mixture sticks together; roll into 1 1/2-inch balls and place on prepared pan.
Melt candy coating as label directs. Dip 1 end of cake pop sticks into candy coating, then insert into center of cake balls; freeze 20 minutes.
Dip cake balls into candy coating to completely cover, allowing excess to drip off; sprinkle with nonpareils and place back on pan. Refrigerate cake pops 10 minutes or until hardened. Makes 23 cake pops.
We use cookies to ensure that we give you the best experience on our website. If you continue to use this site we will assume that you are happy with it.
