Best 12 Cake Pop Cake Recipes

SODA POP CAKE

Steps:

• Prepare cake according to package instructions for a 9x13 inch pan. remove from oven and poke holes in the cake with a wooden skewer or toothpick.
• In a medium bowl, combine boiling water with strawberry gelatin. Stir until dissolved and allow to cool slightly. Pour in the strawberry flavored carbonated beverage. Pour slowly over cake, allowing it to soak in. Refrigerate until cool.
• To make the Frosting: In a medium bowl combine pudding and milk. Beat until well blended and thickened. Fold in the thawed whipped topping. Spread on cake. Refrigerate for several hours before serving.

CAKE POP CAKE

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pans). Generously grease 13x9-inch pan and 2 (8-inch) round baking pans and lightly flour, or spray with baking spray with flour.
• Make 1 cake mix as directed on box, using 3 of the eggs, 1/3 cup of the butter and 1 cup of the water. Pour into 13x9-inch pan. Bake as directed on box. Cool 10 minutes. Run knife around sides of pan to loosen cake; remove from pan to cooling rack. Cool completely, about 1 hour.
• Make second cake mix, using remaining 3 eggs, 1/3 cup butter and 1 cup water. Pour into 8-inch pans. Bake as directed on box. Cool 10 minutes. Run knife around sides of pans to loosen cakes; remove from pans to cooling rack. Cool completely, about 1 hour.
• Crumble 13x9-inch cake into large bowl. Add 1 container of frosting; mix well. Shape by 2 tablespoonfuls into balls. (You should end up with 34 to 36 cake balls; you will need 32 for the cake.) Place on cookie sheet. Freeze at least 15 minutes.
• In 2 separate microwavable bowls, microwave white and orange candy melts as directed on bag. Remove several cake balls from freezer at a time. Dip tip of 1 lollipop stick into melted candy and insert stick halfway into 1 cake ball. Dip half of the cake balls into melted white candy to cover; tap off excess. Dip remaining half of the cake balls into melted orange candy; tap off excess. Poke opposite ends of sticks into foam black. Let stand until set.
• Meanwhile, place 1 cake layer on serving plate; spread with some of the frosting from second container. Top with second layer. Frost top and side of cake with remaining frosting.
• In another microwavable bowl, microwave blue candy melts as directed on bag. Transfer melted candy to decorating bag; pipe blue candy in swirled design on white and orange cake pops. Let stand until set.
• Insert cake pops into side of frosted cake. Insert stem of each flower into drinking straw, or attach lollipop stick to stem with small rubber band. Decorate top of cake with flowers, making sure only the straw or stick, not the stem, touches the frosting. Remove flowers from cake before serving.

STRAWBERRY POP CAKE

Steps:

• Prepare white cake mix according to package directions.
• Pour into a 9 x 13 baking pan.
• Bake as directed.
• When the cake is almost done, mix the strawberry Jell-O, boiling water, and strawberry soda together.
• As soon as the cake comes out of the oven, prick holes in it with a fork, and immediately pour the strawberry soda mixture over the cake.
• Refrigerate.
• To prepare icing, gently beat together dry pudding mix, Cool Whip, and milk.
• Spread over cooled cake.
• Garnish with strawberries if desired.
• Store in refrigerator.

CINNAMON-BROWN SUGAR POP-TART® CAKE

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Spray an 8-inch square pan.
• Crumble 4 toaster pastries into a bowl and mix in melted butter; press into the prepared pan creating a crust.
• Combine 1/4 cup brown sugar, 1 tablespoon flour, 1 teaspoon cinnamon, and 1 teaspoon milk in a bowl; spread over crust.
• Beat 1/2 cup brown sugar, softened butter, and white sugar together in a bowl; add egg yolk and vanilla extract and mix well. Combine 1 cup flour, baking powder, and salt in a separate bowl. Whisk 3/4 cup milk and vinegar together in a separate bowl.
• Mix flour mixture, alternating with milk-vinegar mixture, into butter mixture until batter is well mixed. Fold egg whites into batter. Crumble 1 toaster pastry over batter and fold. Pour batter over the crust.
• Bake in the preheated oven until a toothpick inserted in the center comes out clean, 45 to 50 minutes. Cool cake completely, at least 1 hour.
• Spread frosting onto cake and crumble 1 toaster pastry over frosting.

CHOCOLATE SPRINKLE CAKE POP ICE CREAM SANDWICHES RECIPE BY TASTY

Steps:

• Preheat the oven to 350°F (180°C). Line a rimmed baking sheet with parchment paper.
• In a large bowl, whisk together the melted butter and sugar until creamy. Add the eggs and whisk until smooth. Stir in the vanilla, flour, cocoa powder, baking powder, and salt until combined.
• Scrape the batter onto the prepared baking sheet and, using a spatula, smooth in a thin, even layer, leaving a ½" border of parchment paper around the edges. Bake until the cake is set, 10-12 minutes. Transfer the baking sheet to a wire rack to cool completely.
• When the cake is cool, use the parchment paper to lift from the pan onto a cutting board. Cut in half crosswise. Dollop the Kroger® Brand Deluxe Cake Pop Ice Cream evenly over the top of one of the cake halves and, using a spatula, spread the ice cream in an even layer. Place the remaining cake half on top of the ice cream, with the top facing up, to make a large sandwich. Line the baking sheet with a fresh sheet of parchment paper, place the ice cream sandwich on top, and freeze until firm, at least 6 hours.
• Remove the sandwich cake from the freezer. Trim about ¼" off of each edge, then cut into 12 smaller square sandwiches.
• Place the sprinkles on a plate. Carefully roll the sides of the ice cream sandwiches in the sprinkles to coat. Serve immediately or freeze in Kroger® Brand Reclosable Colorful Assorted Sandwich Bags for up to 1 week.
• Enjoy!

BACON, EGG, AND CHEESE PANCAKE BALLS (WITH CAKE POP MAKER)

Steps:

• Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels; crumble into small pieces.
• Beat 3 eggs in a small bowl until smooth; pour into the hot skillet. Cook, stirring, over medium heat until scrambled and set, about 5 minutes.
• Preheat a cake pop maker according to manufacturer's instructions.
• Combine remaining egg, baking mix, milk, and vegetable oil in a large bowl to make pancake batter.
• Fold crumbled bacon, scrambled eggs, and Cheddar cheese gently into the batter.
• Fill wells of preheated cake pop machine with batter. Cook until golden brown, 4 to 6 minutes. Repeat with remaining batter.

BOLD AND SPICY GINGERBREAD CAKE POP

Steps:

• For the cake: Preheat the oven to 350 degrees F. Grease and flour a nonstick 9-by-13-inch pan.
• Whisk the flour, baking powder, baking soda and salt in a large bowl and set aside. Melt the butter in a saucepan over medium heat until bubbling. Stir in the cinnamon, allspice, black pepper and 1 tablespoon ginger and cook until fragrant, about 30 seconds. Let cool slightly.
• Whisk the sugar, eggs and remaining 1 tablespoon ginger in a large bowl until light and frothy. Stir in the melted butter mixture, beer and molasses until incorporated. Whisk the flour mixture into the egg mixture until no lumps remain. Pour the batter into the prepared pan and gently tap the pan on the countertop to release any trapped air bubbles. Bake until a toothpick inserted in the center of the cake comes out clean, about 15 minutes. Let cool completely.
• For the spiced cream cheese buttercream: Put the white chocolate chips in a heatsafe bowl and set aside. Bring the sugar and 3 cups water to a boil in a saucepan and reduce the heat. Mix the cornstarch with 1 cup water and add it to the hot liquid. Bring it back to a boil, then pour it over the white chocolate chips. Let cool to room temperature.
• Add the butter and vanilla to the white chocolate chip mixture and mix with a whisk until light and fluffy. Fold in the cream cheese, cinnamon and ginger.
• Slice the cake into 1-inch cubes. Mount the cubes on lollipop sticks and frost generously with the buttercream. Enjoy.

EASY CAKE POP SWIRL

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Combine sugar, flour, and baking soda in a bowl. Add butter, milk, eggs, and vanilla extract; stir, adding more flour if needed, until batter is thick but smooth.
• Scoop batter onto a nonstick baking sheet using an ice cream scoop.
• Bake in the preheated oven until golden brown, 30 to 40 minutes. Cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

SODA-POP CAKE

Steps:

• Mix cake, pop and eggs as directed on cake mix.
• Add food coloring to deepen color if wanted.
• Pour into a greased and floured 9x13-inch pan.
• Bake at 350º for 25 to 30 minutes, or until done.

POP-ART RASPBERRY ICEBOX CAKE

Steps:

• 1. Line a 9 1/2 x 4 x 3-inch loaf pan with plastic wrap, making sure the wrap is tucked into all the corners and there is at least 1 inch overhanging the top of the pan on all sides. Working with one cookie at a time, spread the more rounded side of 9 of the wafer cookies with a thin layer of melted chocolate and place 3 of them, chocolate side down, on the bottom of the pan. Place another 3 cookies against each long side of the pan, chocolate-coated sides facing the pan. Place the pan in the freezer.
• 2. Sprinkle the gelatin over the cold water in a small bowl and let soften for 2 minutes.
• 3. Combine the raspberries and sugar in a medium-size heavy saucepan and cook over medium-low heat, stirring a few times, until the sugar dissolves and the mixture is warm to the touch. Stir in the gelatin mixture. Let cool to room temperature, stirring occasionally.
• 4. Combine the heavy cream, framboise, and vanilla in a large bowl and, using an electric mixer, whip until stiff peaks form. Gently fold in the cooled raspberry mixture, taking care not to deflate the cream.
• 5. Remove the pan from the freezer. Pour all but one-fourth of the mousse into the pan. Smooth the top with a rubber spatula. Insert the remaining 18 wafers into the mousse, arranging them vertically in three rows of six so they are lined up with the chocolate wafers on the sides of the pan. Spread the remaining mousse over the wafers and smooth with the spatula. The pan should be full to the top. Cover with plastic wrap and freeze until completely set, overnight and up to 1 week.
• 6. To unmold, gently tug the plastic wrap that lines the pan to loosen the cake. Place a serving platter over the pan and turn over. Gently tap to release. Carefully peel the plastic from the cake. Cut into slices and serve immediately.

LEMON-LOVER'S POP CAKE

Steps:

• Combine cake mix, pudding and oil. Mix in eggs, one at at a time, then add the pop. Pour in greased and floured Bundt pan. Bake at 325*F for 55 minutes. Let cook before glazing.
• Glaze: Combine all ingredients and whisk until blended, adding drops of water to thin to desired consistency (if necessary). Drizzle all over cake.

STRAWBERRY POP CAKE

Steps:

• 1. Bake the cake as box directions and poke holes in cake with fork. Pour strawberry soda over cake.
• 2. Icing---- Mix cool whip, pudding, milk, jello, and kool-aid. ice cooled cake and put in icebox until ready to serve.