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Caramel Apple Cake Pops Recipe
Caramel Apple Cake Pops Recipe photo by Taste of Home

Caramel Apple Cake Pops Recipe

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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
TOTAL TIME: Prep: 1 hour + freezing Bake: 25 min. + cooling
MAKES:39 servings
TOTAL TIME: Prep: 1 hour + freezing Bake: 25 min. + cooling
MAKES: 39 servings


  • 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

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.


  1. 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.
  2. 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.
  3. 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.
  4. In a large saucepan, combine caramel bits and water. Cook and stir 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.
Originally published as Caramel Apple Cake Pops in Country Woman October/November 2011, p46

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Reviewed Nov. 23, 2012

"I loved the picture and it sounded great and tasting for the holidays. I made it and was running an hour late waiting for them and dippin them...after all said and done i tasted one and was unhappy. Everyone asked me if I forgot to bake them. I should have just lefted it the pretty spice cake and made a caramel glaze."

Reviewed Nov. 21, 2012

"This recipes taste was really good, but unless you kept the pops frozen they were difficult to work with (1 frozen them for 2 days and were still hard to handle) and forget about trying to transport them, they stick so badly to whatever they come in contact with. It was a lot of work for something that wasn't worth it. DON'T ATTEMPT TO EVEN DO IT!"

Reviewed Nov. 12, 2012


Reviewed May. 8, 2012

"The flavors all came together really nicely, but the caramel coating was a hot mess. The pops stuck to the plate and were very heavy and hard to handle. I think I would do a candy coating next time with caramel drizzle and nuts."

Reviewed Nov. 17, 2011

"carmel did not stay on cake pop. I will not make this again."

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