Easy Candy Corn Cake Pops

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These Easy Candy Corn Cake Pops are one of my favorite Halloween treats. They’re not spooky or scary which makes them totally cute and fun for the whole family to enjoy. 

easy cake pop recipe for Halloween

Easy Candy Corn Cake Pops

Since childhood, I’ve had a love affair with candy corn! It’s my little bit of heaven on earth. Many of my friends and family, however, would rather eat raw liver than put a piece of this sweet treat in their mouths. Whether you like the taste and texture or not, there’s no denying that candy corn is a quintessential part of every Halloween. So get ready to jazz up your holiday with these Easy Candy Corn Cake Pops!

Ingredients Needed To Make Cake Pops

There’s very little baking required since all you need is a box cake, a can of prepared frosting, and several colors of candy coating. And don’t forget the sucker sticks! 

How To Make Candy Corn Pops

Line a baking sheet with aluminum foil or waxed paper.

Crumble the cake in a large bowl, using your hands. Once it’s a fine mess of crumbs, add about 2/3 of the frosting. Use your hands to mix this into the cake crumbs – gently. Work until evenly moistened. It should still have some “crumb” texture left. Not be the consistency of a gooey ball.

Using an ice cream scoop or teaspoon, form the mixture into small balls. Pinch the balls until they are the shape of a triangle that resembles candy corn. Place onto the prepared baking sheet and freeze until firm, about an hour.

When firm, remove from freezer. Melt the yellow candy coating in the microwave and stir until smooth.

Dip the bottom half of the cake triangles into the yellow coating. Push a lollipop stick into the bottom of each cake pop. Set each one flat on the baking sheet.

Melt the orange candy coating. Hold each pop by the stick and dip into the melted candy – about 2/3 of the way in. The orange candy should cover a small portion of the yellow candy. No cake should be exposed. Re-freeze if the pops start to soften during this process.

Melt the white candy and dip just the top third of each cake pop into it. Each pop should now resemble a candy corn.

Once the coating sets, trim any excess from the sides.

Store your candy corn cake pops in an airtight container in the fridge for up to a week. Allow them to come to room temp before serving. Enjoy!

how to make candy corn cake pops

These fun little cake pops make a great addition to any Halloween party or school event. You can even mix things up and add candy eyes, whiskers made from licorice, or keep them as-is. The countdown to Halloween is underway. Are you ready?

More Easy Recipes

Easy Candy Corn Cake Pops

how to make candy corn cake pops

This is a fun dessert to make for Halloween!

Ingredients

  • 1 box of any flavor of cake mix
  • 1 container (16 ounces) of frosting
  • 12 ounces yellow candy coating
  • 12 ounces orange candy coating
  • 12 ounces white candy coating
  • 48 lollipop sticks

Instructions

Line a baking sheet with aluminum foil or waxed paper.

Crumble the cake in a large bowl, using your hands. Once it's a fine mess of crumbs, add about 2/3 of the frosting. Use your hands to mix this into the cake crumbs - gently. Work until evenly moistened. It should still have some "crumb" texture left. Not be the consistency of a gooey ball.

Using an ice cream scoop or teaspoon, form the mixture into small balls. Pinch the balls until they are the shape of a triangle that resembles candy corn. Place onto the prepared baking sheet and freeze until firm, about an hour.

When firm, remove from freezer. Melt the yellow candy coating in the microwave and stir until smooth.

Dip the bottom half of the cake triangles into the yellow coating. Push a lollipop stick into the bottom of each cake pop. Set each one flat on the baking sheet.

Melt the orange candy coating. Hold each pop by the stick and dip into the melted candy - about 2/3 of the way in. The orange candy should cover a small portion of the yellow candy. No cake should be exposed. Re-freeze if the pops start to soften during this process.

Melt the white candy and dip just the top third of each cake pop into it. Each pop should now resemble a candy corn.

Once the coating sets, trim any excess from the sides.

Store your candy corn cake pops in an airtight container in the fridge for up to a week. Allow them to come to room temp before serving. Enjoy!

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