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Caramel Apple Cake Pops

 Caramel Apple Cake Pops
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
39 ServingsPrep: 1 hour + freezing Bake: 25 min. + cooling


  • 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


  • 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

2 of 2

Caramel Apple Cake Pops (continued)

Directions (continued)

  • 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. Yield: 39 cake pops.
Nutritional Facts: 1 cake pop equals 146 calories, 6 g fat (2 g saturated fat), 14 mg cholesterol, 114 mg sodium, 22 g carbohydrate, trace fiber, 2 g protein.