Peanut Butter Cake Pops

Peanut Butter Cake Pops

These adorable cake pops are packed with rich peanut butter flavor thanks to LorAnn Super-Strength Peanut Butter Flavoring, then dipped in smooth dark chocolate for the ultimate flavor combo. Let’s be honest—peanut butter and chocolate are a match made in heaven.

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Ingredients

FOR CAKE:
1 package yellow or chocolate cake mix
1 cup water
½ cup vegetable oil
3 eggs
1 teaspoon LorAnn Peanut Butter Super-Strength Flavoring

FOR CAKE POPS:
1/3 cup buttercream frosting or vanilla frosting
2 cups high-quality dark chocolate candy melts or semi-sweet chocolate chips
Small lollipops sticks
Cake pop mold of your choice
Sprinkles - optional

Recipe PDF

Peanut Butter Cake Pops
R0537.pdf Download PDF

Directions

1
Preheat oven to 350°F and grease a 9 x 13-inch pan.
2
In a large bowl with mixer on medium speed, mix cake mix, water, oil, eggs, and LorAnn Peanut Butter Super-Strength Flavoring. Bake cake according to cake mix packaging.
3
Once cooled completely, crumble cake into a large mixing bowl.
4
Add frosting to the crumbled cake and mix completely, adding more frosting if needed. There should be just enough frosting in the crumbled cake to help the mixture stick together.
5
Press mixture into cake pop molds and place into freezer until chilled, about 30-40 minutes.
6
In a microwave safe bowl, melt chocolate in 15-second intervals until candy is completely melted. Cake pops are easiest to dip when the chocolate is warm, so it’s best to melt smaller amounts at a time. If chocolate is too thick, stir in a small amount of vegetable oil or coconut oil to thin.
7
Remove cake pops from freezer. Line a cookie sheet with heavy weight dipping paper or wax paper. Take a stick and dip the tip about ½ inch into the melted chocolate and insert into the cake pops. This will help prevent the cake pops from falling off the stick.
8
Remove cake pops from refrigerator and with remaining melted chocolate, drizzle over the pops and add sprinkles to decorate. Enjoy immediately or store in the refrigerator in an air-tight container.
9
Makes 20-25 cake pops.

Products Used In This Recipe

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