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Strawberries and Cream Cake Pops

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By Betty Crocker Kitchens
Updated Sep 12, 2012
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Strawberries mixed with cake and cream cheese mixture make beautiful pops – a delicious dessert made using Betty Crocker® cake mix and pink sugar.

Strawberries and Cream Cake Pops

  • Prep Time 40 min
  • Total 2 hr 10 min
  • Servings 36
  • Ingredients 12
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Ingredients

  • 1 box Betty Crocker™ Super Moist™ White Cake Mix
  • Water, vegetable oil and egg whites called for on cake mix box
  • 1/2 cup powdered sugar
  • 2 oz cream cheese, softened
  • 1/4 cup butter, softened
  • 1/4 cup strawberry jam
  • 1 cup dried strawberries, chopped
  • 1 cup red candy melts (from 14-oz bag), melted
  • 2 bags (14 oz each) pink candy melts or coating wafers, melted
  • 36 paper lollipop sticks
  • 1 large block white plastic foam
  • 1/2 cup Betty Crocker™ Decorating Decors pink sugar

Instructions

  • Step 
    1
    Heat oven to 350°F. Spray 13x9-inch pan with cooking spray. Make and bake cake mix as directed on box for 13x9-inch pan, using water, oil and egg whites. Cool completely.
  • Step 
    2
    Line cookie sheet with waxed paper. In large bowl, beat powdered sugar, cream cheese, butter and jam with electric mixer on medium speed until blended. Crumble cake into cream cheese mixture; mix well. Stir in dried strawberries. Shape into 2-inch balls; place on cookie sheet. Freeze until firm. When cake balls are firm, transfer to refrigerator.
  • Step 
    3
    Spoon about 2 tablespoons melted red candy into pink candy; swirl gently. Remove several cake balls from refrigerator at a time. Dip tip of 1 lollipop stick about 1/2 inch into melted candy and insert stick into 1 cake ball no more than halfway. Dip each cake ball into swirled candy to cover; tap off excess. (Spoon more red candy into pink candy as needed.) Poke opposite end of stick into foam block. Sprinkle with pink sugar. Let stand until set.

Nutrition

Nutrition Facts are not available for this recipe
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