CAKE POPS
When life calls for cake pops, let this be your go-to recipe. Feel free to change the cake and frosting flavors to whatever is your favorite. Just follow this easy technique and you will have perfect cake pops for a crowd (or the next bake sale).
Provided by Food Network Kitchen
Categories dessert
Time 3h30m
Yield 46 cake pops
Number Of Ingredients 4
Steps:
- Prepare and bake the cake according to the package directions for a 9-by-13-inch pan. Let cool completely.
- Break the cake into pieces and place it in a food processor. Add the frosting and process until the mixture forms a ball and pulls away from the sides of the bowl, about 30 seconds. If the mixture doesn't come together, add more frosting 1 tablespoon at a time until it holds its shape.
- Using a 3/4-ounce scoop, form the mixture into 46 balls and put them on a baking sheet. Refrigerate until firm, about 30 minutes.
- Meanwhile, place the candy wafers in a microwave-safe bowl and melt according to package directions. Dip a half inch of the tip of a lollipop stick into the candy and then stick the tip halfway into a cake ball. Repeat with the remaining balls and sticks. Refrigerate the cake pops until completely chilled, about 1 hour.
- Microwave the candy again until melted and pour it into a tall narrow glass. Dip each cake pop into the candy and let any excess run off. If decorating, turn the cake pop upright and sprinkle with sprinkles while the coating is still wet. Stick the finished pops in two 9.8-by-11.8-inch Styrofoam blocks block and let set completely.
PIñA COLADA CAKE POPS
Try these delicious and flavorful tropical cake pops for dessert.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 30m
Yield 24
Number Of Ingredients 6
Steps:
- In food processor, break up angel food cake into small pieces. Cover; process with on-and-off pulses in batches until crumbs form. Do not over process (to avoid cake sticking). Place in large bowl.
- In medium bowl, stir yogurt, cream cheese and powdered sugar until smooth. Pour into cake crumb bowl. Mix well. Shape mixture into 24 golf ball-size pops, about 2 tablespoons each. Poke lollipop stick into each pop. Roll pops in sprinkles. Refrigerate.
Nutrition Facts : Calories 140, Carbohydrate 30 g, Cholesterol 0 mg, Fiber 0 g, Protein 4 g, SaturatedFat 0 g, ServingSize 1 Cake Pop, Sodium 390 mg, Sugar 23 g, TransFat 0 g
TROPICAL CAKE
The lemon-lime soda and pineapple give this cake a refreshing taste.
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 12-16 servings.
Number Of Ingredients 12
Steps:
- In a large bowl, combine the cake mix, pudding mix, soda, eggs, and oil; beat on low speed for 30 seconds. Beat on medium for 2 minutes. , Pour into a greased 13x9-in. baking pan. Bake at 350° for 35-40 minutes or until a toothpick inserted in the center comes out clean. Place on a wire rack. , In a small saucepan, combine the sugar, flour, eggs, butter and pineapple. Cook and stir over medium heat until mixture is thickened and a thermometer reads 160° or is thick enough to coat the back of a metal spoon. Remove from the heat; stir in coconut. Spread over warm cake. Cool on a wire rack for 1 hour. Cover and refrigerate.
Nutrition Facts : Calories 369 calories, Fat 17g fat (8g saturated fat), Cholesterol 82mg cholesterol, Sodium 383mg sodium, Carbohydrate 52g carbohydrate (37g sugars, Fiber 1g fiber), Protein 4g protein.
TROPICAL CAKE
My sister-in-law found this in her grandmother's recipe box and shared it with the rest of the family. It has become one of our favorites.
Provided by New Nana
Categories Dessert
Time 50m
Yield 10 serving(s)
Number Of Ingredients 8
Steps:
- Mix first four ingredients, using only the juice from the oranges, reserving oranges to add later.
- After mixed well, gently fold in oranges.
- Bake in a 9x13 pan at 350 degrees for 40 minutes or until done.
- Cool completely!
- Mix remaining four ingredients and spread over cake.
- Refrigerate for one hour and serve cold.
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