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Boston Cream Cake Pops
These bite-sized treats capture the classic flavors of a Boston cream pie in a fun, portable format. A shortcut yellow cake base is crumbled and mixed with a quick homemade vanilla pudding to create a rich, moist center. Each cake ball is then dipped in a smooth chocolate candy coating and finished with a sweet white chocolate drizzle. They are perfect for birthday parties, holiday gatherings, or whenever you need a crowd-pleasing dessert.
Ingredients
- 1 box yellow cake mix with pudding
- 3 tablespoons sugar
- 1 tablespoon cornstarch
- 1 cup milk
- 2 egg yolks, beaten
- 1 tablespoon butter
- ½ teaspoon vanilla or vanilla bean paste
- 24 paper lollipop sticks
- 1 package (16 oz) chocolate-flavored candy coating, chopped, melted
- 1 large block white plastic foam
- ½ cup white vanilla baking chips
- ½ teaspoon shortening
Instructions
- 1Preheat the oven to 350°F and coat a 13x9-inch baking pan with cooking spray. Prepare and bake the yellow cake mix according to the package directions using the required water, oil, and eggs, then let it cool completely.
- 2Whisk the sugar, cornstarch, and a pinch of salt together in a 2-quart saucepan. Pour in the milk and beaten egg yolks, then cook over medium heat while stirring constantly until the mixture reaches a boil. Let it boil for 1 minute before stirring in the butter and vanilla.
- 3Take the saucepan off the heat. Press a piece of plastic wrap directly onto the surface of the pudding to prevent a skin from forming, and set it aside to cool.
- 4Line a baking sheet with waxed paper. Break the cooled cake into fine crumbs in a large mixing bowl, add the cooled pudding, and mix everything together with your hands until a dough forms.
- 5Roll the cake mixture into 24 balls, each about 1½ inches wide, and arrange them on the prepared baking sheet. Place them in the freezer until they are firm, then move them to the refrigerator.
- 6Take a few cake balls out of the refrigerator at a time to keep them chilled. Dip the tip of a lollipop stick about ½ inch into the melted chocolate candy coating, then push it halfway into a cake ball.
- 7Submerge each cake pop completely into the melted chocolate coating and gently tap the stick against the edge of the bowl to remove any excess. Stick the bottom end of the lollipop stick into a large foam block to hold it upright while the chocolate sets.
- 8Melt the white vanilla baking chips and shortening together in the microwave until smooth. Drizzle the white chocolate mixture over the hardened cake pops and let them rest until the drizzle is fully set.