- Course: Dessert
- Cuisine: Jamerican
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Chill Time: 1 hour
- Servings: 18 -24
- Material: cake pop sticks, parchment sheets, cake pop holder, pot and bowl
INGREDIENTS
- 1 box Karly’s Dawta Real Jamaican Cake Mix
- 3 eggs, 1 stick melted butter as called for on cake mix package.
- 1 pack candy melts (bright white)
- 1 tsp coconut oil
- Sprinkles
- 1 cup mixture of fruit wine and rum (grape juice can be used instead)
INSTRUCTIONS
- Prepare cake mix with the amount of oil, water and eggs directed on the package. Bake in a “9x13” pan according to package directions.
- Let the cake cool completely, then break apart and crumble until fine crumbs form.
- Stir in the mixture of wine and rum until a dough forms. If the dough seems dry, you can add additional rum mixture, 1 tablespoon at a time, until desired consistency is reached.
- Roll the cake mixture into tablespoon sized balls. Place the balls on a parchment lined baking sheet and chill for at least one hour.
- Melt the candy melts in a bowl over a pot of boiling water, add coconut oil and stir until completely smooth.
- Push a lollipop stick halfway into each ball of cake mixture. Gently dip balls into the candy melt to coat, Tap against the side of the bowl to remove excess candy melts. Place upright in a block of styrofoam/ candy pop holder.
- Decorate with candy sprinkles while the coating is wet. Repeat to make remaining cake pops, melting more candy melts as needed.
- Store in an airtight container in the refrigerator until ready to eat. Can be made up to 3 days in advance.