Cake Pops Mouth Watering Recipes

EASY CAKE POPS

Easy Cake Pops image

Tasty, easy-making, and perfect for kids.

Provided by Queen

Yield 50

Number Of Ingredients 7

Ingredients

1 (15.25 ounce) package yellow cake mix (such as Betty Crocker®)
1 cup water
3 eggs
½ cup vegetable oil
1 (8 ounce) package cream cheese, softened
lollipop sticks
1 (14 ounce) bag chocolate confectioners' coating

Steps:

Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
Beat cake mix, water, eggs, and vegetable oil together in a bowl using an electric mixer on low speed for 30 seconds; increase speed to medium and beat until batter is smooth, about 2 minutes more. Pour batter into the prepared baking dish.
Bake in the preheated oven until a toothpick inserted in the center comes out clean, 28 to 33 minutes. Cool cake completely, at least 1 hour.
Crumble cake into a large bowl and mix in cream cheese. Roll cake mixture into about 40 to 50 quarter-size balls. Insert a lollipop stick into each cake ball and arrange on a baking sheet; refrigerate until chilled, at least 30 minutes.
Melt chocolate in a microwave-safe glass or ceramic bowl in 15-second intervals, stirring after each melting, 1 to 3 minutes.
Dip each cake ball into melted chocolate until coated. Arrange cake pops on a baking sheet to dry.

Nutrition Facts : Calories 114 calories, Carbohydrate 10.6 g, Cholesterol 16.3 mg, Fat 8.2 g, Fiber 0.3 g, Protein 1.7 g, SaturatedFat 3.3 g, Sodium 74.6 mg, Sugar 3.9 g

EASIEST CAKE POPS EVER

Easiest Cake Pops Ever image

Iced sugar cookies and cream cheese are mixed together and formed into easy, no-bake cake pops! Kids will love to help with this fun recipe. Perfect for birthdays or holidays.

Provided by NicoleMcmom

Categories Cake Pop Recipes

Time 45m

Yield 24

Number Of Ingredients 5

Ingredients

2 (13.5 ounce) packages soft, frosted sugar cookies (such as Lofthouse®)
1 (8 ounce) package cream cheese, softened
2 (8 ounce) packages white candy melts
24 lollipop sticks
1 tablespoon multicolored candy sprinkles, or to taste

Steps:

Line a baking sheet with parchment paper.
Combine cookies and cream cheese in the bowl of a stand mixer and mix until well blended.
Form mixture into twenty four 1 1/2-inch balls. Place on the prepared baking sheet and secure a lollipop stick in each one. Chill in the refrigerator for 10 minutes.
While the cake pops are chilling, place candy melts in the top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until melted, 3 to 5 minutes.
Remove cake pops from the refrigerator. Dip each one in the melted candy coating, allowing any excess to drip off. Return to the lined baking sheet and sprinkle immediately with sprinkles. Let sit until coating has completely set, about 10 minutes.

Nutrition Facts : Calories 289.4 calories, Carbohydrate 33.5 g, Cholesterol 30.5 mg, Fat 16.2 g, Fiber 0.3 g, Protein 3.5 g, SaturatedFat 7.5 g, Sodium 158.6 mg

BOSTON CREAM CAKE POPS

Boston Cream Cake Pops image

Treat your family to these mouth-watering pops made using Betty Crocker™ Super Moist™ yellow cake mix- a distinctive chocolate dessert.

Provided by By Betty Crocker Kitchens

Categories Dessert

Time 3h35m

Yield 24

Number Of Ingredients 14

Ingredients

1 box Betty Crocker™ Super Moist™ yellow cake mix
Water, vegetable oil and eggs called for on cake mix box
3 tablespoons sugar
1 tablespoon cornstarch
Dash salt
1 cup milk
2 egg yolks, beaten
1 tablespoon butter or margarine
1/2 teaspoon vanilla or vanilla bean paste
24 paper lollipop sticks
1 package (16 oz) chocolate-flavored candy coating, chopped, melted
1 large block white plastic foam
1/2 cup white vanilla baking chips
1/2 teaspoon shortening

Steps:

Heat oven to 350°F. Spray bottom of 13x9- inch pan with cooking spray. Make and bake cake mix in pan as directed on box, using water, oil and eggs. Cool. In 2-quart saucepan, mix sugar, cornstarch and salt. Add milk and yolks. Cook and stir over medium heat until mixture boils. Boil 1 minute. Stir in butter and vanilla. Remove from heat. Cover surface of pudding with plastic wrap; cool.
Line cookie sheet with waxed paper. Crumble cake into large bowl. Add pudding; mix well with fingers until mixture comes together. Shape into 1 1/2-inch balls; place on cookie sheet. Freeze until firm; transfer to refrigerator. Remove cake balls from refrigerator a few at a time. Dip tip of 1 lollipop stick about 1/2 inch into melted candy and insert stick no more than halfway into 1 cake ball. Dip each cake ball into melted candy to cover; tap off excess. Poke opposite end of stick into foam block. Let stand until set. Melt baking chips with shortening; drizzle over pops. Let stand until set.

Nutrition Facts : Calories 262, Carbohydrate 34 g, Fat 2 1/2, Fiber 0 g, Protein 3 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 178 mg

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