These adorable Pina Colada Cake Pops are sure to bring a smile to your guests.  The inside of the cake pop is made from pineapple upside down cake with a dark chocolate coating for the coconut shell and coconut flavored chocolate to represent the pina colada.

Pina Colada Cake Pops - Lady Behind The CurtainPina Colada Cake Pops - Lady Behind The Curtain

I can’t think of a better treat to have on your Luau dessert table then these Pina Colada Cake Pops.  I’ll show you how easy these cute cake pops are to make.

Pina Colada Cake Pops - Lady Behind The Curtain

NOTE:  I use Wilton Candy Melts to make these cake pops.  You can also use dark chocolate chips and white chocolate chips.

Pina Colada Cake Pops - Lady Behind The Curtain

TIP:  Use a Styrofoam block to store your cake pops while they dry.  I use a lollipop stick and poke holes in it first before I use it.

I bought the umbrellas at Target in the paper plate section and the mini straws in the cocktail section at Party City.

Pina Colada Cake Pops

Prep Time: 1 hour

Total Time: 1 hour

Yield: Serves 20

Serving Size: 1 Cake Pop

Pina Colada Cake Pops

Ingredients

  • 1 (21.5 ounce) pineapple upside down cake mix, plus ingredients on the box
  • 6 maraschino cherries
  • 4 ounces cream cheese softened
  • dark chocolate candy melts
  • coconut or white candy melts
  • lollipop sticks
  • white nonpareil sprinkles
  • 5 yellow candy melts, cut into 4 pie shape pieces
  • red large nonpareil sprinkles
  • 5 mini cocktail straws, each cut into 4 pieces
  • paper cocktail umbrellas

Instructions

  1. Bake cake according to the directions.
  2. Let cake cool completely.
  3. Place the cake in a medium mixing bowl with the softened cream cheese, and mix until the cake comes together in a ball.
  4. Shape cake into coconut shapes and place in a mini cupcake or push up pop pan.
  5. Melt 1 cup to 1 1/2 cups of dark chocolate candy by placing in a microwave safe bowl and microwaving in 30 second increments until chocolate is melted.
  6. Dip a lollipop stick into the melted chocolate, insert straight into the shaped cake.
  7. Place in the refrigerator about 5 minutes or until the chocolate hardens.
  8. If the melted chocolate that's in the bowl gets too cold, re heat again in the microwave.
  9. Tilt the cake pop to the side and only get the melted chocolate around the edge on the top of the cake pop.
  10. Using a spoon drizzle chocolate over the remaining cake pop making sure not to get anymore chocolate on the top of the cake pop.
  11. Smooth with the back of the spoon.
  12. Place in prepared Styrofoam block to semi harden.
  13. Before the chocolate hardens completely run a fork down the cake pop . Start from the top and go down about 1/2-inch repeat two more rows like this.
  14. Place in Styrofoam block to harden completely.
  15. Before starting this phase get all your supplies ready: white nonpareil sprinkles (poured into a small bowl), yellow candy melts cut into four pie shape pieces,umbrellas opened ( I broke off about an inch of the toothpick to make the umbrella smaller), snipped mini straws and large red nonpareil.
  16. Melt coconut flavored or white candy melts in a microwave safe bowl in 30 second increments stirring in between until melted and creamy.
  17. Dip the top of the cake pop in the melted coconut or white chocolate and then dip into the white nonpareil sprinkles.
  18. Insert on one side the umbrella and on the other side the straw.
  19. Dip a yellow candy wedge in the melted coconut or white chocolate and place in front of the umbrella.
  20. Dip the large red nonpareil (I used tweezers) and place in front of the yellow wedge.
  21. I like to stick cake pops in rice.

Notes

This recipe is from Lady Behind The Curtain

http://www.ladybehindthecurtain.com/pina-colada-cake-pops/

Fiesta-Thanks-for-Visiting1


Comments

Piña Colada Cake Pops — 7 Comments

Leave a Reply

Your email address will not be published. Required fields are marked *