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Caramel Cashew Cake Pops Recipe

Caramel Cashew Cake Pops Recipe

Nothing beats the pairing of buttery caramel and rich cashews; add it to a chocolaty cake pop and you have one irresistible little treat. —Taste of Home Test Kitchen
TOTAL TIME: Prep: 1-1/2 hours + chilling YIELD:48 servings


  • 1 package chocolate cake mix (regular size)
  • 3/4 cup dulce de leche
  • 48 lollipop sticks
  • 2-1/2 pounds milk chocolate candy coating, coarsely chopped
  • Chopped cashews


  • 1. 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.
  • 2. Crumble cake into a large bowl. Add dulce de leche and 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.
  • 3. In a microwave, melt candy coating. Dip each cake ball in coating; allow excess to drip off. Coat with cashews. Insert cake pops into a styrofoam block to stand. Let stand until set. Yield: 4 dozen.
Editor's Note: This recipe was tested with Nestle La Lechera dulce de leche; look for it in the international foods section. If using Eagle Brand dulce de leche (caramel flavored sauce), thicken according to package directions before using.

Nutritional Facts

1 cake pop (calculated without cashews): 210 calories, 11g fat (7g saturated fat), 13mg cholesterol, 104mg sodium, 28g carbohydrate (23g sugars, 1g fiber), 2g protein.

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Reviewed Mar. 21, 2013


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