Description
An easy recipe for chocolate dipped pineapple football cake pops in the shape of footballs for tailgate parties.
Ingredients
Scale
- 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
Instructions
- 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.
- Prep Time: 60 mins
- Cook Time: 30 mins
- Category: Dessert
- Cuisine: American