Cherry Vanilla Cake Pops Recipes

Steps:

• Prepare cake as per directions on box.
• Let cool completely.
• Prepare Cream Cheese Frosting.
• Cream butter and cream cheese together.
• Add in vanilla.
• Beat in icing sugar at low speed until combined.
• Beat mixture on high until smooth.
• Completely crumble cake in a large bowl.
• Add in frosting and mix together (I use my KitchenAid).
• Chill mixture in fridge or freezer for at least an hour.
• Melt chocolate over double boiler.
• Form cake/frosting mixture into 1-inch balls.
• Poke ball with a long lollipop stick and coat in the melted chocolate.
• Insert stick side into large styrofoam block or florist's oasis to let Cake Pop harden (you may need to place them back in the refrigerator).

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
• Beat cake mix, water, eggs, and oil in a bowl using an electric mixer on low speed for 30 seconds. Increase speed to medium and beat for 2 minutes more. Pour batter into the prepared baking dish.
• Bake in the preheated oven until a toothpick inserted in the center comes out clean, 28 to 33 minutes. Cool completely, at least 1 hour.
• Crumble cake into a large bowl. Stir frosting into cake crumbles until mixture is sticky but not too smooth. Chill in refrigerator, at least 30 minutes.
• Roll cake mixture into 1 1/2-inch balls and arrange on a baking sheet. Place 1 lollipop stick into each ball.
• Melt about 1/4 cup chocolate candy melts in a microwave-safe bowl in the microwave, about 20 seconds. Dip each cake pop in the melted chocolate. Repeat melting chocolate and dipping remaining cake pops. Decorate pops with decorating icing.

Steps:

• In a large bowl, crumble the cake into fine uniform crumbs. Add the vanilla frosting and mix thoroughly.
• Press the cake mixture into an ice cube tray. Dip the lollipop sticks into 2 tablespoons of melted white chocolate, then stick them into the center of each cake pop inside the ice cube tray.
• Freeze for at least 2 hours or up to 8 hours.
• Use a butter knife or offset spatula to loosen the cake pops from the ice cube tray. Pull out the cake pops.
• Dip each cake pop in the remaining melted white chocolate. Decorate with sprinkles
• Enjoy!

Steps:

• Preheat oven to 350 degrees.
• Grease and flour a 13 x 9 pan.
• Mix cherry pie filling and cake mix together by hand.
• Add rest of ingredients and stir by hand until well mixed.
• Pour into prepared pan.
• Bake for 40-50 minutes or until top is golden brown.
• I usually do not frost this cake, I dust it with confectioners sugar.

Steps:

• Fill a highball glass with ice, and pour in the cherry juice, vodka, and orange juice. Stir to mix, and garnish with maraschino cherries to serve.

Steps:

• Heat oven to 350°F. Make and bake cake mix as directed on box for 13x9-inch pan, using water, oil and eggs. Cool completely.
• Line cookie sheet with waxed paper. Crumble cake into large bowl. Add frosting; mix well. Shape into 28 (1 1/2-inch) balls, placing cherry in center of each and covering cherry completely. Place on cookie sheet. Freeze until firm. When cake balls are firm, transfer to refrigerator.
• In medium microwavable bowl, microwave candy coating on Medium (50%) 1 minute, then in 15-second increments, until melted; stir until smooth. 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 melted candy to cover; tap off excess. Poke opposite end of stick into foam block. Sprinkle cake ball with sugar crystals. Let stand until set.