RECIPES / Desserts
Caramel Apple Cake Pops
Apple Cake
2 cups all-purpose flour
1 cup apple butter
1/2 cup sugar
1 teaspoon ginger
1 teaspoon cinnamon
1/8 teaspoon freshly grated nutmeg
1 teaspoon baking soda
1/4 teaspoon salt
2 large eggs
1/2 cup oil
1/4 cup apple juice
1 teaspoon vanilla

Cream Cheese Frosting
4 ounces cream cheese at room temperature
1/4 cup apple butter
2 tablespoons butter at room temperature
2 cups sifted powdered sugar
1 teaspoon vanilla


1/2 cup butter
1 cup packed brown sugar
1/2 cup light corn syrup
6 ounces sweetened condensed milk
1 tablespoon heavy cream
1 teaspoon vanilla
1/2 teaspoon salt
Lollipop sticks (found at Michael's, JoAnn's, or other craft stores)
Toppings such as shredded coconuts, chopped nuts or colored sprinkles
Make the cake

1. Preheat over to 350 degrees. Spray a 9-inch square baking pan with baking spray with flour.
2. Combine flour, sugar, ginger, cinnamon, nutmeg, baking soda, and salt in a medium sized bowl and whisk to combine.
3. Beat the eggs in a separate, medium sized bowl. Add the oil, apple juice, vanilla and apple butter and mix to combine.
4. Combine the wet and dry ingredients until all ingredients come together.
5. Scrape into prepared pan. Bake at 350 degrees for 35-45 minutes, rotating the pan halfway through. Bake until a toothpick comes out clean.
6. Cool completely.
Cream Cheese Frosting

1. Beat butter and cream cheese together until smooth.
2. Add apple butter and extract and beat to combine.
3. Scrape down the bowl. With the mixer on low, gradually add the confectioners sugar. Increase speed to medium and beat 3-5 minutes until smooth.

Form the cake pops

1. Line a sheet tray with parchment or waxed paper.

2. Crumble the apple cake into fine crumbs.

3. Add the frosting and mix well with hands until mixture holds well together when squeezed in your palm. You may not have to use all of the frosting.

4. Form into balls about 1/2-1 inch in size. Insert lollipop sticks.

5. Place tray in fridge for a couple of hours or in the freezer for about an hour to harden.

1. Bring the butter, brown sugar, corn syrup and sweetened condensed milk to a boil over medium-high heat stirring to combine.
2. With a wooden spoon, stir all ingredients together and then slowly add the heavy cream.
3. Continue to stir for about 20 minutes until the caramel reached 248 degrees. It is important to continuously stir the mixture and to allow it to reach temperature.
4. Remove from heat and stir in the vanilla and salt. Transfer to a microwave safe bowl and continue to stir for a minute or two to cool slightly.
Assemble the pops

1. Line a sheet tray with foil and lightly spray with oil.

1. Working quickly, dip the pops into the caramel, allowing the excess to drip back into bowl. If caramel hardens before all pops are dipped, zap in the microwave for 15-20 seconds and stir.

2. Place dipped cake pop on prepared sheet.

3. The caramel will pool a little at the bottom of each cake pop, when all the pops have been dipped and have cooled down a little use your fingers to press the caramel that has dripped to the bottom of the cake pops, back on to the pops. Then take whatever coatings you want and press them into the cake pops for decoration. Place in the refrigerator to chill for at least one hour. Allow pops to come to room temperature before serving.

Servings: 30

Nutritional information per serving

No nutrition information available

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