Skip to Content
Menu

Jack-o’-Lantern Cake Pops

  • Save Recipe
  • Prep 1 hr 35 min
  • Total 3 hr 15 min
  • Servings 54
  • Save
  • Print
  • Pinterest
  • Facebook
  • Email
Ready to Make?
  • Save
  • Shop
  • Share
  • Keep Screen On
These candy-coated, decorated cake pops made from Betty Crocker™ Super Moist™ cake mix and Rich & Creamy frosting make cute Halloween dessert treats!
By Betty Crocker Kitchens
Updated Sep 11, 2014
  • Save
  • Shop
  • Share
  • Keep Screen On

Ingredients

Steps

  • 1
    Make and bake cake mix as directed on box for 13x9-inch pan, using water, oil and eggs. Cool. Line cookie sheet with waxed paper. Crumble cake into large bowl. Add frosting; mix well. Shape into 1 1/4-inch balls; flatten tops slightly. Place on cookie sheet. Freeze until firm; keep refrigerated.
  • 2
    In microwavable bowl, microwave orange candy melts and shortening uncovered on Medium (50%) 1 minute, then in 15-second intervals, until melted; stir until smooth. Dip tip of 1 lollipop stick about 1/2 inch into melted candy and insert stick into rounded bottom of 1 cake ball no more than halfway. Repeat. Return to cookie sheet. Refrigerate 5 minutes. Remove from refrigerator a few at a time. Dip cake balls in melted orange candy; tap off excess. Poke opposite end of stick into foam block. Immediately attach licorice to look like handle, holding in place until set. Let stand until coating is set.
  • 3
    Spoon melted black candy into resealable food-storage plastic bag; seal bag. Cut off tiny corner of bag; squeeze bag to pipe jack-o’-lantern face onto each cake pop. Use melted orange candy to attach candies to tops of pops.

Nutrition

Nutrition Facts are not available for this recipe
© 2024 ®/TM General Mills All Rights Reserved