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So moist. So delicious. And so much more.™

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Specialty Desserts

Cake Pops

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Bake a batch of the world's best Cake Pops with Duncan Hines®. Give this recipe a try and have your family begging for more!

  • Hands-On Time:1 Hour 15 Minutes
  • Total Time: 2 Hours 30 Minutes
  • Servings: 50 pops
  • Difficulty: Worth the Effort
  • Rating:

Ingredients

  • 1 package Duncan Hines® Decadent Triple Chocolate Cake Mix
  • Water, oil and eggs called for on cake mix package
  • 1/2 container Duncan Hines® Creamy Home-Style Dark Chocolate Fudge Frosting
  • 32 oz. white chocolate or candy melts
  • 2 tsp. shortening or oil
  • Blue food color
  • 50 lollipop sticks
  • 1 Styrofoam block
  • Melted White chocolate, finely chopped toasted coconut and nuts for garnish

Baking Instructions

  1. Preheat oven to 350°F. Grease and flour 13” x 9” pan.
  2. Prepare and Bake cake mix according to package directions with water, oil and eggs.
  3. Crumble cake into large bowl.
  4. Spoon ½ a container of frosting into microwave-safe bowl. Microwave on High 10 to 15 seconds to soften. Add to crumbled cake and stir by hand until blended. If necessary for mixture to form a ball without cracking, add additional softened frosting.
  5. Shape mixture into (50) balls and place on sheet pan covered with waxed paper. Chill 15 to 20 minutes.
  6. Melt white chocolate and shortening in microwave-safe bowl over medium heat for 1 minute. Stir and microwave 30 seconds, stirring and repeating until melted; divide into 2 bowls. Color one with blue food coloring.
  7. Dip tips of lollipop sticks into melted white chocolate and insert into center of cake balls. Chill 5 minutes.
  8. Dip each cake ball into melted white or blue chocolate. Insert stick into Styrofoam block and repeat. (Re-melt chocolate as needed)
  9. Drizzle with melted white chocolate, finely chopped toasted coconut and nuts.

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Tips

icing tip

icing tip

never use cold butter straight from fridge or it will be more curdled & lumpy a burned popcorn


Butter Cakes

Butter Cakes

I find that any of the cake mixes can be enhanced and made richer by using 1 stick of butter subbed for the oil in most of the recipes. I cream the butter first and then add the eggs and mix till fairly smooth. Then I add the mix and water a little at a time till the consistency is smooth and light. I usually cut the water by as much as a 1/8 cup. Bake as usual. You'll find that the cake is more like a sponge cake with half the trouble and ingredients.





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