Day Eleven: Gingerbread Cake Pops Recipe

The Day 10 recipe of the PammiCakes 12 Days of Christmas Indulgences is for Gingerbread Cake Pops!  Cake pops are one of the hottest desserts to serve your guests.  They are so fun to eat and come in some many different flavor combinations.  For these cake pops, I wanted to use popular holiday flavors in this fun trendy dessert style.  I served these cake pops on a festive platter, but they can also be served on lollipop sticks standing up in a glass or vase.  Hope you enjoy!     

Gingerbread Cake Pops Recipe

Makes about 20 pops
Preheat oven to 350^o

Gingerbread Cake
1 box of Gingerbread Cake Mix (plus, water, oil and eggs)

Cream Cheese Frosting Mixer
6 ounces cream cheese
2 tablespoons butter, room temperature
1/2 teaspoon vanilla
1/2 teaspoon cinnamon
2 cups powdered sugar

12 ounces white melting chocolate

Prepare the gingerbread cake according to the recipe on the packaging. Bake in a 9x9 pan for specified time on packaging. Once cooked, allow cake to cool completely. Once the cake has cooled completely, crumble the cake into a large bowl. 

Next, it is time to make the frosting.  In a medium bowl, add in the cream cheese, butter, vanilla, and cinnamon.  Beat the ingredients together until well blended.  Now add the powdered sugar, one cup at a time until smooth. 

Now, with the large bowl with the crumbled cake, spoon about half of the frosting over the cake.  Mix well and check the texture.  You want the cake to be moistened by the frosting in order to hold the cake together in a ball form.  Add additional frosting until the cake/frosting mixture is firm. 

Roll the cake into 2 inch balls and place them onto a cookie sheet lined with wax paper.  Place all of the cake balls into the refrigerator and allow to set for at least an hour. 

Once the cake pops are set, melt the chocolate over a double boiler.  Dip each cake pop into the chocolate to fully coat.  Place them back onto the wax paper and place sprinkles on top to decorate.  Allow the chocolate to harden onto the cake pops before serving.

Day Eight: Cake Batter Truffle Pops Recipe

Day 8 of the PammiCakes 12 Days of Christmas Indulgences brings you No Bake Cake Batter Truffle Pops.  Cake pops are the newest “it” dessert, so bringing these to your holiday dessert table will make you a hero!

These little devils are amazing and highly addictive.  These cake pops are a dessert form of your favorite baking guilty pleasure, licking the batter off the spoon.  Who doesn’t love that?  They might look like they take a lot of work, but I promise you they aren’t.

No Bake Cake Batter Truffle Pops Recipe

Recipe from The Girl Who Ate Everything

1/2 cup unsalted butter, softened

1/2 cup white sugar

1 teaspoon vanilla

1 1/2 cups flour

1 cup yellow cake mix

1/8 teaspoon salt

4 - 5 Tablespoons milk

16 ounces white candy melts

Sprinkles

Lollipop Sticks


Beat together butter and sugar using an electric mixer until combined. Add cake mix, flour, salt, and vanilla and mix thoroughly. Add 4 Tablespoons of milk or more if needed to make a dough consistency.

Roll dough into one inch balls and place on a parchment or wax paper lined cookie sheet. Chill balls in the refrigerator for 15 minutes to firm up.


While dough balls are chilling, melt candy melts in the microwave in 30 second intervals until melted. Stir between intervals.

Using a fork, dip truffles into the melted chocolate and shake off excess bark by tapping the bottom of the fork on the side of your bowl. Place truffle back on the cookie sheet and top with sprinkles. Repeat with remaining balls until finished.

Chill cake batter truffles in the refrigerator until serving.  When ready to serve, insert lollipop stick into the bottom of the cake truffles and stand up in a vase filled with marbles. 

Makes around 24-30 truffles.