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Jack-o’-Lantern Cake Pops

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  • Prep 1 hr 35 min
  • Total 3 hr 15 min
  • Servings 54
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These candy-coated, decorated cake pops made from Betty Crocker™ Super Moist™ cake mix and Rich & Creamy frosting make cute Halloween dessert treats!
Updated Sep 11, 2014
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  • 1 box Betty Crocker™ Delights Super Moist™ Spice Cake Mix
  • Water, vegetable oil and eggs called for on cake mix box
  • 1 cup from 1 tub (16 oz) Betty Crocker™ Rich & Creamy Cream Cheese Frosting
  • 4 cups orange candy melts
  • 2 tablespoons shortening
  • 54 paper lollipop sticks
  • Black string licorice, cut into 54 (2 1/2-inch) pieces
  • Block of plastic foam
  • 1/2 cup black candy melts, melted
  • 1/4 cup small multicolored candies or sprinkles


  • 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 Facts are not available for this recipe
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