Best 4 Caramel Apple Cake Pops Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

Indulge in the delectable symphony of flavors with our Caramel Apple Cake Pops, a delightful treat that tantalizes taste buds and captivates hearts. These enchanting cake pops are crafted with moist and fluffy apple cake, enveloped in a luscious caramel coating, and artfully adorned with a sprinkle of chopped walnuts. Each bite is an explosion of sweet and tangy notes, perfectly balanced by the crunch of walnuts. This recipe presents two variations to satisfy every craving: a classic Caramel Apple Cake Pops recipe and a delectable Gluten-Free Caramel Apple Cake Pops recipe, ensuring everyone can savor the magic of these irresistible treats. Dive into the step-by-step instructions, gather the necessary ingredients, and embark on a culinary adventure that will leave you and your loved ones spellbound.

Here are our top 4 tried and tested recipes!

CARAMEL APPLE CAKE POPS



Caramel Apple Cake Pops image

For a perfect fall treat, mix spice cake and apples with frosting to form cake balls. Then dip them in caramel coating, and let the kids go nuts, rolling them in peanuts. -Taste of Home Test Kitchen, Milwaukee, Wisconsin

Provided by Taste of Home

Categories     Desserts

Time 1h25m

Yield 39 cake pops.

Number Of Ingredients 10

1 package spice cake mix (regular size)
1-1/2 cups finely chopped peeled tart apples
1/4 cup packed brown sugar
2 tablespoons plus 2 teaspoons heavy whipping cream
2 tablespoons butter
1/2 cup confectioners' sugar
2 packages (11 ounces each) Kraft caramel bits
1/4 cup water
39 lollipop sticks
1 cup finely chopped salted peanuts

Steps:

  • Prepare cake mix batter according to package directions, adding the apples after mixing. Pour into two greased and floured 9-in. round baking pans. Bake according to package directions. Cool completely., In a small saucepan, combine the brown sugar, cream and butter. Bring to a boil over medium heat, stirring constantly. Remove from the heat; cool for 5 minutes. Gradually beat in confectioners' sugar until smooth., Crumble one cake layer into a large bowl. (Save remaining cake for another use.) Add brown sugar mixture; mix well. Shape into 1-in. balls. Arrange on waxed paper-lined baking sheets. Freeze for at least 2 hours or until firm., In a large saucepan, combine caramel bits and water. Cook and stir over medium-low heat until smooth. Dip ends of lollipop sticks into caramel and insert into cake balls. Dip balls in caramel; roll bottoms in peanuts. Let stand until set. Store in an airtight container in the refrigerator.

Nutrition Facts : Calories 146 calories, Fat 6g fat (2g saturated fat), Cholesterol 14mg cholesterol, Sodium 114mg sodium, Carbohydrate 22g carbohydrate (17g sugars, Fiber 0 fiber), Protein 2g protein.

CARAMEL APPLE CAKE



Caramel Apple Cake image

Provided by Food Network Kitchen

Categories     dessert

Time 2h30m

Yield 8-10 servings

Number Of Ingredients 16

4 tablespoons unsalted butter, plus more for the pan
3 cups sugar
5 tablespoons light corn syrup
1 cup heavy cream
4 large Golden Delicious apples (1 3/4 to 2 pounds)
3 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 cup sour cream
1/3 cup fresh orange juice
1 tablespoon vanilla extract
1 stick unsalted butter, softened
1 1/2 cups sugar
3 large eggs

Steps:

  • Butter a 9-by-3-inch round cake pan. Make the caramel: Cook the sugar and corn syrup in a large skillet over medium-high heat, stirring occasionally, until the sugar is dissolved and the mixture is dark amber, 7 to 10 minutes.
  • Reduce the heat to medium. Carefully add the cream and 4 tablespoons butter (it will splatter) and cook, stirring, until combined, about 3 minutes.
  • Remove the skillet from the heat and let sit 1 minute. Pour 1 1/2 cups caramel into a glass measuring cup and set aside. Pour the remaining caramel into the prepared pan and set aside until set, about 30 minutes.
  • Cut 3 apples into quarters and cut out the cores with a paring knife. Arrange the pieces skin-side down in the pan (overlapping them slightly) to form a ring about 1/2 inch from the edge. Save any pieces that do not fit for later.
  • Halve the remaining whole apple crosswise. Scoop out the seeds with a melon baller or measuring spoon, leaving the stem on the top half. Chop the bottom and any of the leftover quartered apples into pieces; set aside.
  • Arrange the apple top, stem-side down, in the center of the pan. If the quartered apples shift, just push them back into place.
  • Preheat the oven to 350 degrees F. Make the batter: Whisk the flour, baking powder, baking soda, salt and cinnamon in a medium bowl. In a small bowl, whisk the sour cream, orange juice and vanilla.
  • Using a stand mixer with the paddle attachment, beat the butter and sugar on medium-high speed until light and fluffy, about 5 minutes.
  • Crack the eggs into a small bowl. Slip them into the mixer bowl, one at a time, and beat until the mixture is pale and creamy, about 5 more minutes. Scrape down the bowl and beater with a rubber spatula.
  • With the mixer on low speed, add half of the sour cream mixture, then half of the flour mixture. Repeat. Turn off the mixer and scrape down the bowl with a rubber spatula; finish combining the batter by hand.
  • Spread the batter over the apples in the pan. Top with the chopped apple. Bake on the middle oven rack until the cake is brown on top and springs back when pressed, 1 hour to 1 hour 20 minutes (don't worry if the top is dark). Cool in the pan on a rack.
  • Bring 1 inch of water to a simmer in a skillet wide enough to hold the cake pan. Carefully run a sharp knife around the inside of the pan several times, then rest the pan in the water to soften the caramel, about 8 minutes. Remove the pan from the water and dry.
  • Invert a plate on top of the cake, then flip over the cake and plate. Using pot holders or a towel, wriggle the pan off. Soften the reserved 1 1/2 cups caramel in the microwave, about 2 minutes. Drizzle the cake with some of the caramel. Slice and serve with the rest.

EASY CARAMEL APPLE CAKE



Easy Caramel Apple Cake image

This is an extremely delicious apple treat! My husband asked if I bought it at the bakery! When cake has cooled, cover with caramel icing for a wonderful treat.

Provided by Dana R

Categories     Desserts     Fruit Dessert Recipes     Apple Dessert Recipes

Time 42m

Yield 12

Number Of Ingredients 10

2 cups whole wheat flour
1 ½ teaspoons ground cinnamon
1 teaspoon baking soda
¾ cup vegetable oil
3 eggs
½ cup brown sugar
½ cup white sugar
¼ cup canola oil
1 teaspoon vanilla extract
3 apples, peeled and diced

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Mix flour, cinnamon, and baking soda together in a bowl.
  • Cream together vegetable oil, eggs, brown sugar, white sugar, canola oil, and vanilla extract in a separate bowl. Add flour mixture to oil mixture; mix thoroughly. Fold in apples. Pour batter into a cake pan.
  • Bake in the preheated oven until golden brown, 27 to 35 minutes.

Nutrition Facts : Calories 335.3 calories, Carbohydrate 37 g, Cholesterol 46.5 mg, Fat 20.1 g, Fiber 3.4 g, Protein 4.4 g, SaturatedFat 2.6 g, Sodium 126.4 mg, Sugar 21 g

CARAMEL CASHEW CAKE POPS



Caramel Cashew Cake Pops image

Nothing beats the pairing of buttery caramel and rich cashews; add it to a chocolaty cake pop and you have one irresistible little treat. -Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Desserts

Time 1h30m

Yield 4 dozen.

Number Of Ingredients 5

1 package chocolate cake mix (regular size)
3/4 cup dulce de leche
48 lollipop sticks
2-1/2 pounds milk chocolate candy coating, coarsely chopped
Chopped cashews

Steps:

  • Prepare and bake cake mix according to package directions, using a greased 13-in. x 9-in. baking pan. Cool completely on a wire rack., Crumble cake into a large bowl. Add dulce de leche and mix well. Shape into 1-in. balls. Place on baking sheets; insert sticks. Freeze for at least 2 hours or refrigerate for at least 3 hours or until cake balls are firm., In a microwave, melt candy coating. Dip each cake ball in coating; allow excess to drip off. Coat with cashews. Insert cake pops into a styrofoam block to stand. Let stand until set.

Nutrition Facts : Calories 210 calories, Fat 11g fat (7g saturated fat), Cholesterol 13mg cholesterol, Sodium 104mg sodium, Carbohydrate 28g carbohydrate (23g sugars, Fiber 1g fiber), Protein 2g protein.

Tips:

  • Use ripe apples. This will ensure that your cake pops are moist and flavorful.
  • Peel the apples before cooking them. This will help to prevent the cake pops from becoming too brown.
  • Cook the apples until they are soft. This will make them easier to mash and will help the cake pops to hold together.
  • Let the apples cool completely before mixing them with the other ingredients. This will help to prevent the cake pops from becoming too liquid.
  • Use a cookie scoop to portion the cake pops. This will help to ensure that they are all the same size.
  • Coat the cake pops in melted chocolate before rolling them in the sprinkles. This will help the sprinkles to stick.
  • Chill the cake pops for at least 30 minutes before serving. This will help them to set and will make them easier to eat.

Conclusion:

Caramel apple cake pops are a delicious and easy-to-make treat that are perfect for any occasion. They are a great way to use up leftover cake, and they are always a hit with kids and adults alike. With a few simple ingredients and a little bit of time, you can make your own delicious caramel apple cake pops at home. So what are you waiting for? Get baking!

Related Topics