Pumpkin Cakesicles

Instructions

• Preheat the oven to 375°F (190°C).
• Grease an 8-inch (20 cm) square metal baking dish with nonstick spray. Cut a sheet of parchment paper in half and line the pan with one strip horizontally and the other strip vertically. Grease again lightly with nonstick spray.
• In a large bowl, whisk together the Pillsbury® Pumpkin Quick Bread Mix, water, vegetable oil, and eggs until smooth. Pour into the prepared baking dish and smooth the top.
• Bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean. Remove from the oven and let the pumpkin bread cool in the pan completely, about 1 hour. Then, place in the freezer for 30 minutes.
• Using the parchment paper, lift the bread from the pan, then carefully peel off the parchment.
• Cut into quarters horizontally, then once in half vertically, for 8 equal rectangles. Insert a pop stick into a short side of each rectangle, leaving about 2 inches of stick exposed. Then set on a parchment paper–lined baking sheet and return to the freezer for another 30 minutes.
• Remove the pops from the freezer. Holding the bottom of the cake near the stick, dip the cake pop halfway in the melted chocolate to coat. Decorate with sprinkles and Pillsbury™ Creamy Supreme® Cream Cheese Frosting. Place on the baking sheet.
• Return to the freezer for 15 minutes, until the chocolate is set. Best served chilled.
• Enjoy!