Where have cake pops been all my life? I only remember them coming into popularity within the past five years. They are so easy and a great way to make any cake experience better. Plus, they’re festive! So, to bring some festivity to your tailgate, I’ve got Pineapple Coconut Football Cake Pops.
Of course, if you don’t like coconut or pineapple, any cake and frosting flavor will do. But, I’m a tropical flavor freak and had to force the finished products of these little babies off on friends, lest I eat a dozen by myself.
Want to see me make them with some step by step instructions? Per usual, I set up the camera, recorded the how-to, and Blaise even joins in at the end for a taste test.
Pineapple Coconut Football Cake Pops
One little note for a slight variation. If you didn’t want to put the on lollipop dowels, you could just make these as cakes. The trick to getting them properly coated is to spear them with a toothpick first. Then, dip them in the chocolate and then twist the toothpick out, making for a perfect chocolate-dipped cake.
Cheers to you and your team this football season!Print
An easy recipe for chocolate dipped pineapple football cake pops in the shape of footballs for tailgate parties.
- 1 box Duncan Hines Pineapple Supreme Cake Mix (or other pineapple cake) *requires 3 eggs, 1 cup water, 1/3 cup oil
- 1 – 16oz container classic vanilla frosting
- 2/3 cup shredded unsweetened coconut
- 24 oz Ghiradelli dark chocolate melting wafers
- 6 oz Ghiradelli white chocolate melting wafers
- Prepare cake according to package directions then cool on a wire rack.
- Crumble the prepared cake into a large bowl and combine with frosting and coconut until fully incorporated.
- Press cake mix into the pan that you prepared the cake in. Press so that it’s even and well packed.
- Using a football shaped cookie cutter, cut out football cakes and place them on a cookie sheet. Continue to cut out footballs until all cake is used up.
- Next, insert the lollipop dowels into the cakes so that they are like large lollipops.
- Freeze the cakes for an hour up to over night.
- Once cakes are frozen, heat the dark chocolate melting chips in a bowl until melted.
- Dip frozen cakes one at a time into the chocolate then move them to wax paper to allow chocolate to harden.
- Next, melt the white chocolate wafers in a small ziplock bag, cut out the corner and pipe laces onto the tops of the footballs.
- Allow to completely cool and serve.
- Category: Dessert
- Cuisine: American