Jack Skellington Pops Recipe

Jack Skellington Pops Recipe
Jack Skellington Pops Recipe photo by Taste of Home
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Jack Skellington Pops Recipe

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Cake mix makes quick work of these cake pops decorated to look like Jack the Pumpkin King from The Nightmare Before Christmas. —Taste of Home Test Kitchen
MAKES:
18 servings
TOTAL TIME:
Prep: 1 hour + chilling Bake: 25 min. + cooling
MAKES:
18 servings
TOTAL TIME:
Prep: 1 hour + chilling Bake: 25 min. + cooling

Ingredients

  • 1 package white cake mix (regular size)
  • 1/2 cup white baking chips
  • 1 cup vanilla frosting
  • 18 lollipop sticks
  • 1/2 pound white candy coating, coarsely chopped
  • Styrofoam block, optional
  • Black decorating gel

Directions

Prepare and bake cake mix batter according to package directions. Cool completely.
Crumble cake into a large bowl. In a microwave, melt baking chips; stir until smooth. Stir in frosting until blended. Add to cake crumbs; mix well. Shape into 1-1/2-in. balls. Place on waxed paper-lined baking sheets. Freeze for 2 hours or until firm.
In a microwave, melt candy coating; stir until smooth. Dip one tip of lollipop sticks in coating; insert into balls. Dip balls in coating; allow excess to drip off. If desired, insert pops into Styrofoam to keep upright. Refrigerate until set. Decorate as desired with decorating gel. Yield: 1-1/2 dozen.
Originally published as Jack Skellington Pops in Ultimate Halloween 2014 2014, p82

Nutritional Facts

1 cake pop: 320 calories, 15g fat (7g saturated fat), 1mg cholesterol, 246mg sodium, 43g carbohydrate (32g sugars, 0 fiber), 2g protein.

  • 1 package white cake mix (regular size)
  • 1/2 cup white baking chips
  • 1 cup vanilla frosting
  • 18 lollipop sticks
  • 1/2 pound white candy coating, coarsely chopped
  • Styrofoam block, optional
  • Black decorating gel
  1. Prepare and bake cake mix batter according to package directions. Cool completely.
  2. Crumble cake into a large bowl. In a microwave, melt baking chips; stir until smooth. Stir in frosting until blended. Add to cake crumbs; mix well. Shape into 1-1/2-in. balls. Place on waxed paper-lined baking sheets. Freeze for 2 hours or until firm.
  3. In a microwave, melt candy coating; stir until smooth. Dip one tip of lollipop sticks in coating; insert into balls. Dip balls in coating; allow excess to drip off. If desired, insert pops into Styrofoam to keep upright. Refrigerate until set. Decorate as desired with decorating gel. Yield: 1-1/2 dozen.
Originally published as Jack Skellington Pops in Ultimate Halloween 2014 2014, p82

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