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Easy Candy Corn Cake Pops

Candy corn cake pops are the perfect Halloween treat or gift and fun for kids in the kitchen!

Posted By: Amy Kristy
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Prep Time: 15 | Cook Time: 30-35 minutes | Ready In: 60-90
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US Metric
  • Pumpkin spice cake mix (follow box directions)
  • One can (16 oz) cream cheese frosting
  • 12 oz yellow candy coating
  • 12 oz orange candy coating
  • 6 oz white candy coating
  • About 48 lollipop sticks

Cooking Process:

1. Place the cake in a large bowl, and crumble it roughly with your hands. Break it up until it's entirely in fine crumbs.

2. Once it's finely crumbled, add about 2/3 of the frosting to start with. The exact amount needed depends on how moist the cake is and on your personal preference, so we're going to start with a portion of the frosting and only add more if it's necessary.

3. Begin to mix the cake and frosting together with your hands working until the mixture is evenly moistened. You want the cake mixture to easily hold together, but still retain a little texture. My personal preference is to have some “crumb” left to the crumb, so that it is not just a gooey ball. Of course, tastes vary, so if it seems as if the cake mixture is too dry, or you like a gooier taste, add more frosting until you're happy with the taste and texture.

4.Make sure that when you're finished mixing, the cake holds together well when you squeeze it into a ball.  Using a cookie scoop or teaspoon, form the mixture into small balls and roll them between your hands briefly to compact them. If you're using a standard-size 1 tablespoon cookie scoop, you should get around 48 cake pops from this recipe.

Pinch the balls until they're in an elongated triangle shape, similar to that of a candy corn. Make sure that as you form them you're compacting them so that they hold together. Place them on the prepared baking sheet and freeze until firm, at least 1 hour.

5. After the candy corn pops have been frozen, remove them from the freezer. Melt the yellow candy coating in the microwave and stir until completely smooth. Dip the bottom half of a triangle in the yellow candy coating, coming about halfway up the cake pop. You don't need to dip the entire triangle since we'll be covering the top half with orange and white coating.

6. Push a lollipop stick into the bottom of the triangle. If you have difficulty because the cake is too frozen, use a sharp skewer to make the hole first, then insert the lollipop stick. Set the triangle flat on the baking sheet and repeat until all of the triangles have a yellow coating on the bottom half, and have lollipop sticks inserted.

Melt the orange candy coating. This time we're going to dip the lollipops from the top end, so holding the pop by the stick, dip it in the orange coating about 2/3 of the way in. The orange should cover part of the yellow coating, so that none of the cake portion is exposed. Repeat until all of the pops have been dipped in orange. If the cake pops start to get soft during this process, re-freeze them briefly just until they're firm enough to continue dipping.