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Apple Pie Cake Pops

Apple pie cake pops with tender cake crumb balls and a smooth caramel-tinted white chocolate coating, finished with cinnamon sugar and sprinkles. Built from leftover or boxed cake for an easy no-bake assembly and crisp, set-on coating.
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Prep Time 45 minutes
setting + chilling 1 hour 15 minutes
Total Time 2 hours
Servings: 24 cake pops
Course: Dessert
Cuisine: American
Calories: 240
Ingredients Equipment Method Notes

Ingredients
  

Base cake
Apple filling
  • 0.5 cup apple butter or thick apple pie filling Drain well before mixing.
Cream cheese
  • 4 oz cream cheese Soften to room temperature.
Cinnamon for the filling
  • 1 tsp cinnamon
Candy melts coating
  • 16 oz white chocolate or vanilla candy melts For dipping/coating.
Cinnamon for candy melts
  • 0.25 tsp cinnamon Add to melted candy melts.
Decorating
  • cinnamon sugar and sprinkles For immediate decoration after dipping.
Cake pop sticks
  • 24 lollipop sticks Use 24 sticks total.

Equipment

  • 1 sheet pan

Method
 

Make the apple pie cake crumb dough
  1. Crumble the cooled cake into fine crumbs, then mix with apple butter, cream cheese, and cinnamon until the mixture holds together when pressed.
  2. Roll the mixture into 1.5-inch balls and refrigerate for 30 minutes to firm.
Dip and decorate
  1. Melt the white chocolate or vanilla candy melts with cinnamon for the candy melts until smooth, then dip the end of each lollipop stick and insert it into a cake ball.
  2. Refrigerate the pops for 15 minutes, then dip each cake pop fully in melted chocolate and let excess drip back to the bowl.
  3. Decorate immediately with cinnamon sugar and sprinkles before the chocolate sets.

Notes

For cleaner dipping, keep the chocolate warm and fluid while you work. Store finished cake pops in the refrigerator up to 3 days in an airtight container; freezing is not recommended because the coating can lose its texture. For a dairy-lite swap, use reduced-fat cream cheese and check that the mixture still holds when pressed.