I’ve been wanting to master the art of cake-popping for almost a year now. That’s right, a year.
I guess it’s just one of those things that I never knew could be SO easy. Heck, everything is store bought (unless you want to take the crazy route and make it all yourself) and the refrigerator does most of the work. But when you see the little pops they don’t look that easy, and my mind automatically thinks that the process to make them is akin to making a real lollipop.
Wanna know the hardest part about these? The hardest part is finding the sticks. If I wasn’t married to the most wonderful man in the world I would have just rolls up the cake balls and left them like that…but thank goodness I am married to the most wonderful man in the world. He saved you guys from the plethora of awkward cake ball jokes that I would be dancing around because I’d be too nervous to actually write them.
Let’s all say it together…“Thank you Nate!!!”
I love the subtle tropical flavor of these, but the reality is that you can make them with whatever cake and whatever toppings you want. You don’t even have to buy the sticks! If I hadn’t have been making them for a baby shower then you can bet your bottom dollar that these wouldn’t have even made to the chocolate-dipping part of the process. Something about creamy cake just gets me every time.
- 1 box yellow cake mix
- 1 20-oz can of pineapple chunks
- 1 16-oz can cream cheese frosting
- 1 bag white chocolate chips
- sticks (Nate found these at Michael’s, but you could also probably find them at specialty food stores)
Drain the pineapple thoroughly, making sure you keep all of the liquid…this is the most important part. Make cake according the package instructions; since not all mixes are the same then the quantity of eggs and oil will be different, but just follow the directions EXCEPT in lieu of the water use the pineapple juice instead. Eat the pineapple while you’re making these…trust me, it keeps you from eating the cake…sort of. Bake the cake according to instructions on the package and let cool completely. Crumble the cooled cake into a large bowl and add the frosting. Mix until well combined. Refrigerate at least a couple hours, but preferably overnight. Scoop out the mixture into 1-inch balls and roll evenly. Place them on a lined baking sheet, and when all of the balls are rolled add the sticks (if you’re using them). Freeze overnight. Over a double-boiler melt the chocolate. Remove from heat and roll the cake pops in the chocolate. Cover with whatever toppings you want, or just leave them covered in chocolate.