This delicious Pioneer Woman Cake Pops recipe is a fun and easy treat perfect for any occasion! With a moist cake base, creamy frosting, and a crisp chocolate coating, these pops are customizable using any cake mix or frosting you love. Quick to make and endlessly versatile, they’re the ultimate party-ready dessert everyone will adore.
Ingredients Needed
- 1 box of cake mix (choose your favorite flavor, such as Red Velvet or Devil’s Food)
- 1 container of ready-made icing (cream cheese is a popular choice)
- Candy Melts or Chocolate Bark (for coating)
- Waxed paper (for setting the cake balls)
How To Make Cake Pops
- Bake the cake: Preheat your oven to the temperature listed on the box. Prepare the cake mix in a 9×13-inch pan, following the box instructions. Let the cake cool completely for a few hours or overnight.
- Crumble and mix: Crumble the cooled cake into a large mixing bowl. Add about ¾ of the frosting tub and mix until it forms a uniform, sticky dough.
- Shape the cake balls: Roll small portions of the mixture into balls (about 1 tablespoon each). Place the balls on a wax-paper-lined tray and chill in the fridge for 2 hours or the freezer for 30 minutes.
- Melt the coating: Melt Candy Melts or chocolate in a microwave-safe bowl, heating for 30-second intervals and stirring each time. Stop once fully melted. Avoid overheating as it can dry out the chocolate.
- Dip the cake balls: Remove cake balls from the fridge/freezer. Dip each ball into the melted chocolate, ensuring it’s fully coated. Tap the spoon on the bowl’s edge to remove excess chocolate and smooth the surface.
- Set and decorate: Place coated cake balls back onto the wax paper. Once the chocolate sets, drizzle with additional melted chocolate in contrasting colors for decoration. Allow the drizzle to harden before serving.
Recipe Tips
- Chill the Cake Balls Properly: Always chill the cake balls in the fridge for 2 hours or the freezer for 30 minutes. This ensures they stay firm while dipping in chocolate and don’t fall apart.
- Use the Right Amount of Frosting: Avoid adding too much frosting to the crumbled cake. The mixture should be sticky but not overly wet, as this can make the cake balls too soft to hold their shape.
- Melt Chocolate Carefully: When melting chocolate, heat in short intervals and stir frequently to prevent burning. Overheated chocolate can become clumpy and unusable.
- Use Tall, Narrow Bowls for Dipping: Deep bowls make it easier to fully coat the cake balls in chocolate without creating a mess or using too much chocolate.
- Clean Up Pooled Chocolate: After coating, if chocolate pools at the base of the cake balls, gently scrape it off with a toothpick before it sets for a neater finish.
How To Store Leftovers
- Refrigerate: Store leftovers cake pops in an airtight container in the fridge for up to 1 week.
- Freeze: Place leftovers cake pops in a freezer-safe container, and freeze for up to 3 months. To serve, thaw them in the fridge for a few hours.
Nutrition Facts
Serving Size: 1 cake pop (approximately 1.5 ounces or 42 grams)
- Calories: 200
- Total Fat: 9g
- Saturated Fat: 5g
- Cholesterol: 30mg
- Sodium: 120mg
- Potassium: 60mg
- Total Carbohydrate: 26g
- Dietary Fiber: 0g
- Sugars: 20g
- Protein: 2g
More Pioneer Woman Recipes:
Pioneer Woman Cake Pops
Description
This delicious Pioneer Woman Cake Pops recipe is a fun and easy treat perfect for any occasion! With a moist cake base, creamy frosting, and a crisp chocolate coating, these pops are customizable using any cake mix or frosting you love. Quick to make and endlessly versatile, they’re the ultimate party-ready dessert everyone will adore.
Ingredients
Instructions
- Bake the cake: Preheat your oven to the temperature listed on the box. Prepare the cake mix in a 9×13-inch pan, following the box instructions. Let the cake cool completely for a few hours or overnight.
- Crumble and mix: Crumble the cooled cake into a large mixing bowl. Add about ¾ of the frosting tub and mix until it forms a uniform, sticky dough.
- Shape the cake balls: Roll small portions of the mixture into balls (about 1 tablespoon each). Place the balls on a wax-paper-lined tray and chill in the fridge for 2 hours or the freezer for 30 minutes.
- Melt the coating: Melt Candy Melts or chocolate in a microwave-safe bowl, heating for 30-second intervals and stirring each time. Stop once fully melted. Avoid overheating as it can dry out the chocolate.
- Dip the cake balls: Remove cake balls from the fridge/freezer. Dip each ball into the melted chocolate, ensuring it’s fully coated. Tap the spoon on the bowl’s edge to remove excess chocolate and smooth the surface.
- Set and decorate: Place coated cake balls back onto the wax paper. Once the chocolate sets, drizzle with additional melted chocolate in contrasting colors for decoration. Allow the drizzle to harden before serving.
Notes
- Chill the Cake Balls Properly: Always chill the cake balls in the fridge for 2 hours or the freezer for 30 minutes. This ensures they stay firm while dipping in chocolate and don’t fall apart.
- Use the Right Amount of Frosting: Avoid adding too much frosting to the crumbled cake. The mixture should be sticky but not overly wet, as this can make the cake balls too soft to hold their shape.
- Melt Chocolate Carefully: When melting chocolate, heat in short intervals and stir frequently to prevent burning. Overheated chocolate can become clumpy and unusable.
- Use Tall, Narrow Bowls for Dipping: Deep bowls make it easier to fully coat the cake balls in chocolate without creating a mess or using too much chocolate.
- Clean Up Pooled Chocolate: After coating, if chocolate pools at the base of the cake balls, gently scrape it off with a toothpick before it sets for a neater finish.
Pioneer Woman Cake Pops