Ingredients
Scale
- 1 vanilla cake (9-inch layer), fully baked and cooled
- 1 teaspoon pineapple extract
- 1/3 cup vanilla frosting
- 2 cups yellow candy melts
- 1/2 cup green fondant
- 12 to 15 lollipop sticks
- 1/4 cup white chocolate or royal icing (for decoration)
- 1 tablespoon vegetable oil (optional, for thinning chocolate)
Instructions
- Preheat your oven to 350°F (175°C) if baking the cake fresh. Prepare and bake the vanilla cake layer. Let it cool completely.
- Crumble the cake into fine crumbs using your hands or a food processor. Mix with frosting and pineapple extract until dough forms.
- Roll into small oval shapes resembling pineapples and place on a lined baking sheet.
- Melt a small amount of yellow candy melts. Dip lollipop sticks into the melted coating, then insert into the cake balls. Chill for at least 1 hour.
- Melt remaining yellow candy melts (add vegetable oil if needed). Dip each pop until fully coated. Allow excess to drip off.
- Stand pops upright in a Styrofoam block to dry. Pipe white chocolate or royal icing in diagonal lines for the pineapple texture.
- Shape green fondant into leafy tops and attach to each pop with melted candy. Let set completely before serving.
Notes
- Chilling before dipping helps keep cake balls firm and prevents cracking.
- You can use store-bought cake and frosting to save time.
- Decorate with edible glitter or sanding sugar for an extra festive touch.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: No-bake (after cake is baked)
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cake pop
- Calories: 180
- Sugar: 16g
- Sodium: 90mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 15mg
Keywords: pineapple cake pops, tropical cake pops, summer treats, party desserts, pineapple desserts