Have you ever made cake pops? My kids love them! In fact, we can’t walk by a in-Target Starbucks without cries of “can we get a cake pop?!” chiming up from the shopping cart. Honestly, I’m a fan too. They’re just the perfect bite-size morsel if you’re in need of a sugar fix. Plus, they’re so gosh darn cute! I kind of stumbled across how to make these apple cake pops by accident and now I’m so excited to share them with you!
making cakes with applesauce
Have you ever used applesauce when you’re making cake mix? I’ve used it in place of oil before but I found out last year you can also replace the eggs in a recipe with it. However, I have also found out that you shouldn’t replace both the oil and eggs with applesauce. Why? because the cake will be super moist. Like, extremely moist. Like, it won’t come out of the pan without crumbling moist. Which I realized is actually perfect if you’re making cake pops!
apple cake pops
Cake pops traditionally call for baked cake and frosting to combine together for the perfect texture. These apple cake pops only use the cake mix made with applesauce. This is nice because it cuts down on the sugar a little while still being a delicious sweet treat. Plus, the applesauce add a really nice fall flavor. Of course, you don’t have to make these pops look like they just fell off a tree in the orchard, but it makes them more fun! I used both green and red melting wafers to make a variety of apples, but any melting chocolate, or even just regular milk chocolate will do just fine.
Make these cake pops just using cake mix and applesauce, no frosting needed.
- 1 box yellow cake mix
- applesauce Amount needed will depend on how much oil and how many eggs are required for the box mix. You'll replace the eggs and oil with applesauce. Oil substitution is 1 for 1, each egg replaced requires ¼ of applesauce.
- melting wafers/chocolate for dipping
- pretzels or cake pop sticks
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Bake cake mix according to box instructions in a 9×13" pan. Use water called for but replace oil and eggs with applesauce. Oil substitution is 1 for 1, each egg should be replaced with ¼ of applesauce.
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Once baked allow to slightly cool, just enough to handle. Then roll moist cake into balls approximately 1.5" in diameter. Place cake balls in fridge for a few hours.
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Melt wafers/chocolate in microwave according to directions. Stick one end of the pretzel/cake pop stick in melted wafers, then stick into a cake ball. Repeat until all cake balls have been speared.
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Once chocolate has hardened (only takes a few minutes) then dip whole cake pop into melted wafers/chocolate again, this time completely covering.
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Allow to harden and then pipe on simple green leaves, if desired.
Here are more apple recipes you might like:
What’s your favorite fall apple treat?
