Pecan Praline Spiced Cake Pops
I made these DELICOUS cake pops for a Wine Down Wednesday at FullySTOCKED a couple months ago! The perfect fall treat! An EASY Thanksgiving dessert idea that is perfect for a party!
Ingredients
- 1 15oz Box Spice Cake Mix
- 1 cup water
- 1/3 cup Chiquitita Extra Virgin Olive Oil
- 3 eggs
- 1/2 cup Select Club Pecan Praline whiskey cream liqueur
- 1/4 to 1/2 cup store bought vanilla frosting (or homemade, I just like to keep it easy)
- 2 10oz bags of Ghirardelli White Melting Wafers
- 1 cup pecans halves, chopped fine
- Lollipop sticks
Directions
Prepare cake mix according to directions (substituting the Chiquitita Extra Virgin Olive Oil for the vegetable oil); in addition, add 1/2 cup Select Club Pecan Praline whiskey cream liqueur to the batter. Pour into greased 9×13″ baking dish and bake according to directions. Once done, let cool completely.
Once cooled, crumble cake using a fork (or your hands). Mix in frosting – adding just enough frosting until the crumbled cake holds together when formed into a ball (this is easiest to do this with your hands). Take a heaping tablespoon of cake, roll it into ball using your hands. Place on a cookie sheet, repeat with remaining cake until all are made into balls. Refrigerate cake pops for 2 hours (DO NOT SKIP THIS STEP or your cake pops will fall apart).
Once cake pops are cold, melt a few of the candy melts in the microwave (following package instructions). Dip a lollipop stick into the melted chocolate, then press it into a cake ball (this will keep the lollipop stick in the cake ball once the candy hardens). If desired, wipe off any excess melted chocolate around the stick. Repeat with remaining cake balls and chill for an additional 15 minutes (or until candy is hardened).
After cake pops are chilled, melt more white chocolate candy wafers in a small bowl (do this in batches, melting more candy as needed). Place chopped pecans in a separate small bowl. Dip a cake pop into the candy melts, making sure to coat the entire pop. Tap the cake pop on the edge of the bowl to remove excess candy. Immediately dip cake pop into pecans, then set pecan-side down on a flat platter or plate to harden (I also use parchment paper so it doesn’t stick). Repeat with remaining cake pops. Chill cake pops until ready to serve!
Enjoy!
