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Spiced Cake Pops

spiced cake pop

Every wonder what to do with that leftover cake? These Spiced Cake Pops are are great way to remix that old cake.

The holidays can result in lots of sweets around the house. I know at times, it seems as though I’m joking when I talk about recycling bacon grease and being environmentally friendly but I’m actually really serious. These are not jokes. If we can reuse it or recycle it we do.

So I had to find something to do with the crumbs. Hello spiced cake pops. Cake pops are great because it allows me to use any left over cake and icing I might have. And … it’s bite sized. The kids feel like it’s a treat that’s special (just for them). Which means everyone wins.

I’m used white morsels in this recipe because that’s what I had in the house. White chocolate melts or white bakers chocolate is much easier to work with and dries quicker. The best part it that you won’t need to use as much of it.

Of course, if you don’t have cake just laying around the house and you’d like to have some messy fun with the kids you can make my Apple Pie Cupcake recipe without the apples.

Spiced Cake Pops

Makes 8 cake pops

  • 1/2 cup cake (cake crumbs)
  • 1 tablespoon of cinnamon frosting
  • 1 cup white morsels or 6 oz white candy melts
  • splash of heavy cream
  • 8 lollipop sticks

Optional: Sanding sugar, sparkle gel or sprinkles for decoration.

Tools: medium sized bowl, fork, cookie scooper, microwave safe bowl, parchment paper, large plate or baking sheet


Crumble spice cake into a bowl.

Add about a tablespoon of frosting. Mix thoroughly using your hands or a fork.

Use just enough frosting to hold the cake together.

Using a cookie scooper (or round tablespoon), scoop the cake & frosting mixture into balls. Place cake balls in the fridge.

Melt the chocolate in the microwave for 30 seconds, until smooth.

If you are using morsels after the first 30 seconds stir and microwave for another 30 seconds. It should take you no longer than 2 minutes to get a smooth consistency.

Dip the tip of the lollipop stick into the melted chocolate, then into the cake ball.

Place the cake pops on parchment paper and let them set in the freezer for at least 30 minutes.

Remove the cake pops from the freezer and remelt your chocolate. Dip the cake into the melted chocolate and turn to coat evenly. Twirl the cake pop gently until the chocolate begins to set.

*Note: I coated the pops twice. The second time using chocolate with a splash of heavy cream in a double boiler (glass bowl over a pot of water). It created a smoother coating for my cake pops. That option resulted in a much longer time twirling the coating onto the cake pop waiting for it to dry.

Place the coated cake pops on parchment paper or stick the lollipop ends in a piece of styrofoam and place it into the refrigerator.

Before I was finished some cake pops were confiscated… so it must have been good.

If you try this recipe, I’d love to know. Leave me a comment or take a picture and tag it #elskitchencmfrt on Twitter or @els.kitchencomforts on Instagram. I’m excited to see what you cook up.



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