Skip to Content
Menu

Tequila Sunrise Cake Pops

  • Jump to Recipe
  • Save
By Betty Crocker Kitchens
Updated Apr 16, 2014
  • Save
  • Share
  • Jump to Recipe
These cocktail-inspired cake pops are sure to be a hit at your next party.

Tequila Sunrise Cake Pops

  • Prep Time 1 hr 5 min
  • Total 3 hr 10 min
  • Servings 18
  • Ingredients 19
  • Save
  • Share
  • Print
  • Keep Screen On

Ingredients

Cake

  • 1 cup Gold Medal™ all-purpose flour
  • 1/3 cup granulated sugar
  • 1 tablespoon grated orange peel
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/4 cup orange juice
  • 1/4 cup vegetable oil
  • 2 tablespoons orange-flavored liqueur
  • 1 tablespoon grenadine syrup
  • 2 eggs

Filling

  • 1/4 cup butter, softened
  • 1 1/2 cups powdered sugar
  • 3 tablespoons tequila

Coating

  • 1 bag (12 oz) yellow candy melts
  • 28 paper lollipop sticks (6 inch)
  • 2 Styrofoam block (each about 12x3x2 inches)
  • 1 bag (12 oz) orange candy melts
  • Red colored sugar
Make With
Gold Medal Flour

Instructions

  • Step 
    1
    Heat oven to 350°F (325°F for dark or nonstick pan). Spray bottom of 8x4-inch loaf pan with cooking spray. In large bowl, combine all cake ingredients. Beat with electric mixer on low speed until mixed. Beat on medium speed 2 minutes. Pour into pan.
  • Step 
    2
    Bake 30 to 35 minutes or until toothpick inserted in center comes out clean. Cool in pan 10 minutes; remove to cooling rack. Cool completely, about 50 minutes. Trim browned edges from sides and bottom of cake.
  • Step 
    3
    In food processor with metal blade, crumble half of cake. Cover; process with on-and-off pulses until cake is fine crumbs. Place in large bowl; repeat with remaining cake.
  • Step 
    4
    In small bowl, combine all filling ingredients; beat on low speed until mixed. Beat on medium speed until creamy. Add to cake crumbs and mix until all crumbs are moistened and mixture holds together. Roll into 18 (1 1/2-inch) balls onto waxed paper-lined cookie sheet. Freeze 30 minutes.
  • Step 
    5
    In 2-cup microwavable measuring cup, microwave yellow candy melts as directed on package until melted. Remove several cake balls from freezer at a time. Dip top 1/2 inch of each lollipop stick into melted coating and insert 1 inch into each cake ball. Dip into melted candy to cover; very gently tap off excess. (Reheat candy in microwave or add vegetable oil if too thick to coat.) Poke opposite end of stick into styrofoam block. Let stand until set.
  • Step 
    6
    In another 2-cup microwavable measuring cup, microwave orange candy melts as directed on package until melted. Dip bottom half of each yellow-coated cake pop into orange melted candy. Dip tops into red colored sugar. Place in styrofoam block. Let stand until set.

Nutrition

350 Calories
17g Total Fat
1g Protein
46g Total Carbohydrate
40g Sugars

Nutrition Facts

Serving Size: 1 Cake Ball
Calories
350
Calories from Fat
150
Total Fat
17g
26%
Saturated Fat
12g
59%
Trans Fat
0g
Cholesterol
30mg
9%
Sodium
150mg
6%
Potassium
25mg
1%
Total Carbohydrate
46g
15%
Dietary Fiber
0g
0%
Sugars
40g
Protein
1g
% Daily Value*:
Vitamin A
2%
2%
Vitamin C
0%
0%
Calcium
2%
2%
Iron
2%
2%
Exchanges:
0 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 0 Fat;
Carbohydrate Choice
3
*Percent Daily Values are based on a 2,000 calorie diet.

Tips from the Betty Crocker Kitchens

© 2024 ®/TM General Mills All Rights Reserved