Cherry bomb cake pops are a dynamite dessert for Fourth of July
Maraschino cherries become firecracker cherry bombs in these cute stickless cake pops.
You can simply make these treats as red, white and blue cake balls, or double your fun factor by adding a cherry stem to look like the fuse.
Start by baking a white cake. Follow the directions that use egg whites, or your cake will look yellow.
Crumble the cake, and mix it with the can of frosting. Stir in a teaspoon of almond extract as well. The almond and cherry flavors go so well together.
Drain and rinse your cherries, then dry them well.
Wrap a couple of teaspoons' worth of cake ball mix around a cherry.
Repeat until all your cherries are covered. You will end up with some extra cake ball mix. Then refrigerate the balls for at least 30 minutes.
When you're ready to decorate, use a plastic fork with the center tines broken off to dip a cake ball into blue candy melt. I then use another fork to drizzle candy melt over the exposed end. Pull the cake ball out, and gently tap the fork on the bowl to shake off excess candy melt.
Now you can dip the ball into sprinkles.
You can also decorate it with a candy star. If you're using cherry stems, make sure to poke it into the top of the cake ball before the candy melt hardens.
Repeat these steps with your remaining cherries.
These cake balls can be eaten in one delicious bite, so you might want to have one cut open on the tray so people can see they're just as cute on the inside as the outside.
Cherry bomb cake pops recipe
Make sure to use a white cake mix and egg whites only to get the nice red, white and blue look. The cherry stems are optional but really help to show that there are cherries inside.
Prep time: 45 minutes | Bake time: 30 minutes | Inactive time: 30 minutes | Total time: 1 hour 45 minutes
- 1 Pillsbury Moist Supreme Classic White cake mix
- 1-1/4 cups water
- 1/3 cup oil
- 4 egg whites
- 1 can white vanilla frosting
- 1 teaspoon almond extract
- 1 (10 ounce) jar maraschino cherries (about 24 cherries)
- 1 (12 ounce) bag blue candy melts
- Red, white and blue sprinkles and/or sugar stars
- Cherry stems (optional)
- Heat the oven to 350 degrees F.
- Mix the cake mix with the water, oil and egg whites, and bake until just barely cooked through. I did a square pan for about 27 minutes.
- Once the cake has cooled, crumble it, and mix it with the frosting, then stir in the almond extract.
- Drain and rinse the cherries, then dry them well.
- Wrap a couple of teaspoons' worth of cake ball mix around a cherry.
- Repeat until all your cherries are covered (you will end up with some extra cake ball mix), and then refrigerate the balls for at least 30 minutes.
- When you're ready to decorate, use a plastic fork with the center tines broken off to dip a cake ball into the blue candy melt, and then use another fork to drizzle candy melt over the exposed end. Pull the cake ball out, and gently tap the fork on the bowl to shake off excess candy melt.
- While the candy melt is still wet, decorate by dipping the ball into sprinkles or pressing a sugar star into the side, and then poke a stem into the top.
- Repeat the decorating steps with the remaining balls.