Fruity Cake Pop Trio

Directions:

  1. Preheat oven to 350°. Coat two standard 12-cup cupcake pans with cooking spray.
  2. In a small sauce pan, combine your selected fruit add-in with ¼ cup sugar. Bring to a boil, reduce heat and simmer for 8 to 10 minutes until filling thickens, stirring frequently. Repeat in a separate sauce pan with each flavor.
  3. In a medium bowl, combine cake mix, eggs, oil and water. Beat for 3 minutes. Pour into prepared pans and bake for 18-20 minutes. Allow to cool for 20 minutes.
  4. To make cake pops: Crumble 8 cupcakes into a large bowl. Stir in one of the fruit fillings. Roll and shape into 1 ½-inch balls. Line a baking sheet with waxed paper. Place the balls on the sheet and freeze for 20-25 minutes. Repeat with remaining cupcakes and fillings.
  5. To make cake pop coating: In a small bowl, microwave the white chocolate for 30 second intervals, until melted. Stir in oil until smooth. Remove the cake pops from the freezer. Dip each stick 1/4-inch into the chocolate, then insert into a cake ball. Dip each cake ball halfway into the chocolate. Place cake pop onto a waxed paper lined sheet pan. Allow chocolate to harden.

Tip: Reheat the chocolate between each batch of cake balls. If cake balls become too soft, return to freezer to harden. 

Recipe Courtesy of Chef Michelle,
ALDI Test Kitchen

Ingredients

Cake Pops:

Carlini Cooking Spray

16.5 ounces Baker's Corner White Cake Mix

3 Goldhen Large Eggs, whites only

¼ cup Carlini Vegetable Oil

1 ¼ cups water

Fruit Add-ins:

1 cup fresh blueberries

1 cup chopped strawberries

1 cup Sweet Harvest Crushed Pineapple, drained

¾ cup Baker's Corner Granulated Sugar, divided

Cake Pop Coating:

2 ½ cups Baker's Corner White Chocolate Baking Morsels

2 tablespoons Carlini Vegetable Oil


Cook Time:
25 minutes (plus 25 minutes to freeze)

Total Time:
25 minutes (plus 25 minutes to freeze)


Yields:
36 cake pops