Description
Festive peppermint cake pops with crushed candy canes, perfect for holiday desserts.
Ingredients
Scale
- 8 standard size peppermint candy canes, plastic wrappers removed
- 1 box (15 oz) white cake mix
- 1 cup water
- 3 large eggs
- 1/2 cup vegetable oil
- 1/2 tsp peppermint extract
- 4 Tbsp unsalted butter, softened
- 4 oz cream cheese, softened
- 1/2 tsp peppermint extract
- 2 cups powdered sugar
- 24 oz vanilla candy coating
Instructions
- Preheat oven to 350°F and lightly spray a 9×13″ baking dish with cooking spray.
- Crush candy canes into small chunks and set aside.
- Prepare cake batter according to package directions, mixing in peppermint extract.
- Stir in 3/4 of the crushed candy canes.
- Bake cake as directed on the box, then cool completely.
- Beat butter and cream cheese until smooth, then mix in peppermint extract and powdered sugar.
- Crumble cooled cake and mix with frosting until it holds together.
- Roll mixture into balls and chill for 10 minutes.
- Melt candy coating and dip each cake pop, then sprinkle with reserved candy cane pieces.
- Chill again before serving or storing.
Notes
- Store cake pops in an airtight container in the fridge for up to 2 weeks.
- Use a fork to dip cake pops for even coating.
- Prep Time: 20 min
- Cook Time: 25 min
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cake pop
- Calories: 180
- Sugar: 15g
- Sodium: 120mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 25mg
Keywords: Candy Cane Cake Pops, Christmas desserts, holiday treats, peppermint cake pops