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Raspberry Truffle Cake Pops

 Raspberry Truffle Cake Pops
Rich chocolate with a hint of raspberry liqueur—it doesn't get any better than this! —Taste of Home Food Styling Team
48 ServingsPrep: 1-1/2 hours + freezing


  • 1 package white cake mix (regular size)
  • 1/2 cup canned vanilla frosting
  • 1/3 cup seedless raspberry jam, melted
  • 2 to 3 tablespoons raspberry liqueur
  • Red food coloring, optional
  • 48 lollipop sticks
  • 2-1/2 pounds dark chocolate candy coating, chopped
  • Pink candy coating, chopped
  • Pink sprinkles and decorative sugar, optional


  • Prepare and bake cake mix according to package directions, using a
  • greased 13-in. x 9-in. baking pan. Cool completely on a wire rack.
  • Crumble cake into a large bowl. Add the frosting, jam, liqueur and
  • food coloring if desired; mix well. Shape into 1-in. balls. Place on
  • baking sheets; insert sticks. Freeze for at least 2 hours or
  • refrigerate for at least 3 hours or until cake balls are firm.
  • In a microwave, melt dark candy coating. Dip each cake pop in
  • coating; allow excess to drip off. Insert cake pops into a styrofoam
  • block to stand. Melt pink candy coating; drizzle over cake pops.
  • Decorate some cake pops with sprinkles and sugar if desired. Let
  • stand until set. Yield: 4 dozen.