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Boston Cream Cake Pops

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  • Prep 50 min
  • Total 3 hr 35 min
  • Servings 24
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Treat your family to these mouth-watering pops made using Betty Crocker™ Super Moist™ yellow cake mix– a distinctive chocolate dessert.
Updated Mar 24, 2014
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  • 1 box Betty Crocker™ Super Moist™ Yellow Cake Mix
  • Water, vegetable oil and eggs called for on cake mix box
  • 3 tablespoons sugar
  • 1 tablespoon cornstarch
  • Dash salt
  • 1 cup milk
  • 2 egg yolks, beaten
  • 1 tablespoon butter or margarine
  • 1/2 teaspoon vanilla or vanilla bean paste
  • 24 paper lollipop sticks
  • 1 package (16 oz) chocolate-flavored candy coating, chopped, melted
  • 1 large block white plastic foam
  • 1/2 cup white vanilla baking chips
  • 1/2 teaspoon shortening


  • 1
    Heat oven to 350°F. Spray bottom of 13x9- inch pan with cooking spray. Make and bake cake mix in pan as directed on box, using water, oil and eggs. Cool. In 2-quart saucepan, mix sugar, cornstarch and salt. Add milk and yolks. Cook and stir over medium heat until mixture boils. Boil 1 minute. Stir in butter and vanilla. Remove from heat. Cover surface of pudding with plastic wrap; cool.
  • 2
    Line cookie sheet with waxed paper. Crumble cake into large bowl. Add pudding; mix well with fingers until mixture comes together. Shape into 1 1/2-inch balls; place on cookie sheet. Freeze until firm; transfer to refrigerator. Remove cake balls from refrigerator a few at a time. Dip tip of 1 lollipop stick about 1/2 inch into melted candy and insert stick no more than halfway into 1 cake ball. Dip each cake ball into melted candy to cover; tap off excess. Poke opposite end of stick into foam block. Let stand until set. Melt baking chips with shortening; drizzle over pops. Let stand until set.


Nutrition Facts are not available for this recipe
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