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.
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.
NOTE: I use Wilton Candy Melts to make these cake pops. You can also use dark chocolate chips and white chocolate chips.
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
- 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
- Bake cake according to the directions.
- Let cake cool completely.
- Place the cake in a medium mixing bowl with the softened cream cheese, and mix until the cake comes together in a ball.
- Shape cake into coconut shapes and place in a mini cupcake or push up pop pan.
- 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.
- Dip a lollipop stick into the melted chocolate, insert straight into the shaped cake.
- Place in the refrigerator about 5 minutes or until the chocolate hardens.
- If the melted chocolate that's in the bowl gets too cold, re heat again in the microwave.
- Tilt the cake pop to the side and only get the melted chocolate around the edge on the top of the cake pop.
- Using a spoon drizzle chocolate over the remaining cake pop making sure not to get anymore chocolate on the top of the cake pop.
- Smooth with the back of the spoon.
- Place in prepared Styrofoam block to semi harden.
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.
- Place in Styrofoam block to harden completely.
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.
- Melt coconut flavored or white candy melts in a microwave safe bowl in 30 second increments stirring in between until melted and creamy.
- Dip the top of the cake pop in the melted coconut or white chocolate and then dip into the white nonpareil sprinkles.
- Insert on one side the umbrella and on the other side the straw.
- Dip a yellow candy wedge in the melted coconut or white chocolate and place in front of the umbrella.
- Dip the large red nonpareil (I used tweezers) and place in front of the yellow wedge.
I like to stick cake pops in rice.
This recipe is from Lady Behind The Curtain