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Specialty Desserts

Cake Pops

Cake Pops

Recipe shared by:Duncan Hines

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: 75 Minutes
  • Total Time: 150 Minutes
  • Servings: 50 pops
  • Difficulty: EXPERT

Ingredients

Baking Instructions

  • Preheat oven to 350°F. Grease and flour 13” x 9” pan.
  • Prepare and Bake cake mix according to package directions with water, oil and eggs.
  • Crumble cake into large bowl.
  • 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.
  • Shape mixture into (50) balls and place on sheet pan covered with waxed paper. Chill 15 to 20 minutes.
  • 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.
  • Dip tips of lollipop sticks into melted white chocolate and insert into center of cake balls. Chill 5 minutes.
  • Dip each cake ball into melted white or blue chocolate. Insert stick into Styrofoam block and repeat. (Re-melt chocolate as needed)
  • Drizzle with melted white chocolate, finely chopped toasted coconut and nuts.

Tips & Inspirations

To make the shape of bunny ears, press a glass into the rolled out cookie dough and make intersecting circles.

Keep brown sugar soft by adding a couple of marshmallows to the bag.

To make crystallized honey liquid again make it liquid again, place the honey jar in a container that allows water to move around it freely. Run under a hot water tap (shaking occasionally) until the crystals have melted.

Reuse jelly, pickle or mason jars to keep your cupcake liners and icing tips clean and collected.

Clean caramel from a pot by filling it with water and letting it simmer on the stove—the warm water will wash it away.

Whenever grating chocolate on a cheese grater always hold the chocolate cube with the palm of your hand not your fingertips. This method will protect your finger tips from getting nicked.

If there are nuts in your dessert, always try to garnish with the nut that is in the mixture. This is a way to inform your guests that are sensitive to certain foods.

Here’s a simple and easy way to design a Duncan Hines dessert with chocolate. Take a block of room-temperature chocolate — feel free to briefly microwave it. Take a vegetable peeler and glide it across the block of chocolate towards you to form curls. You can also start on the corners and edges for chocolate shavings. When you’re finished, simply add them to your dessert for an elegant touch.

You may substitute these fats instead of oil, but you’ll have to melt it and then measure in its liquid form. Use the exact amount specified in the recipe. Also, remember to cool it down before adding it to your favorite mix.

You may make this substitution, however you will notice a difference in taste. Instead, try yogurt or use half oil and half sour cream. Let your palate decide for you!

Butter is the best fat for flavor and appearance. Soften at room temperature before you need to use it.

To toast almonds, spread in a layer on baking sheet. Bake at 325° F, stirring often for six to eight minutes, or until fragrant and light golden brown. Cool before chopping.

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