Caramel Apple Cake Pops
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These Caramel Apple Cake Pops are such a great fall or Halloween party treat. Inspired by a fall classic, caramel apples. I mixed it up a little and also did some “chocolate covered apple” just because those are my favorite to enjoy. Regardless of what you want to dip an cover the outside in, the inside is the star of this delicious bite. I used a vintage recipe from my grandma’s treasured recipe book: First Prize Applesauce Cake. The only change I made was omitting the raisins and walnuts and using cinnamon applesauce instead of regular. I can see why this cake was a prize winner. It’s so moist and delicious, filed with fall flavors and spices.
Let’s begin!
Ingredients:
For the filling:
2 cups all-purpose flour
2 tsp baking soda
1/2 tsp +1/8 tsp salt
1 tsp cinnamon
1/4 tsp ground cloves
1/4 tsp ground nutmeg
1 tbsp cocoa
1/2 cup vegetable oil
1 cup sugar
1 1/2 cups cinnamon applesauce
1/2 cup vanilla icing (or icing of choice) I just used what I had in my pantry.
For dipping:
For Caramel Covered
16oz package CandiQuick vanilla candy melts
10-12oz soft caramels, unwrapped
2 tbsp water
1/2 cup peanuts, finely chopped
lollipop sticks (about 20)
For Chocolate Covered:
10oz package dark chocolate chips
1/2 cup peanuts, finely chopped
Instructions:
First things first, let’s get the cake baked. Preheat oven to 400℉ / 205℃ and grease and flour a 9x9x2 pan, or I used an 8x8x2 pan because I didn’t have the other size. I watched mine and baked it a tad bit longer. (It all worked out.😉)
In a medium bowl, sift together first seven ingredients and set aside.
(flour, baking soda, salt, cinnamon, cloves, nutmeg and cocoa.)
In a large mixing bowl, mix vegetable oil and sugar together until well combined and smooth.
Heat applesauce in microwave on high for 50 seconds, or until hot then stir in applesauce. (This will help dissolve the sugar)
Add flour mixture to applesauce mixture, blending well.
Pour batter into prepared pan and bake at 400℉ / 205℃ for 15 minutes, then reduce oven temperature to 375℉ / 190℃ and bake about 15 minutes longer, or until soft crumbs are on toothpick when checked in middle.
Let cake cool completely in pan on a cooling rack.
When cake is cooled completely, use a fork to scrap out the cake from pan and place into a large bowl.
Add the icing.
Stir until icing is evenly incorporated.
Scoop a little less than tablespoon sizes of batter and roll into small balls. Place each ball on a waxed lined sheet pan.
I didn’t have the correct length lollipop sticks, so I cut some paper Halloween straws in half. Just a warning though: they don’t hold in the filling as well, so be careful when dipping, because they can slide off the straw more easily.
Melt the CandiQuick according to directions on package, then stir in a few drop of green food coloring. Add one drop more at a time until desired color is achieved.
Carefully dip each cake pop into the melted chocolate, then place on waxed lined sheet pan. (I used a fork to help dip and scrape excess off.) Place in fridge to set, if needed.
If you want to melt some chocolate and dip some in that for a little variety, go right on ahead!
Unwrap your caramel candies and add to a saucepot. Add 2 tablespoons water.
Cook over medium-low heat for about 10-13 minutes, stirring frequently, until melted and smooth.
When caramel sauce is ready to use, carefully dip and swirl the bottom half of each one into the caramel, then immediately dip into the chopped nuts. Place each one on a wax lined sheet pan until set.
I used some of the left over melted caramel to drizzle on some of my chocolate dipped cake pops.
Also, I dipped a few in some crushed Oreo cookies. Guests love a little variety!
Enjoy!
💜Julie
Caramel Apple Cake Pops
Ingredients
Instructions
- Preheat oven to 400℉ / 205℃ and grease and flour a 9x9x2 pan.
- In a medium bowl, sift together first seven ingredients and set aside. (flour, baking soda, salt, cinnamon, cloves, nutmeg and cocoa.)
- In a large mixing bowl, mix vegetable oil and sugar together until well combined and smooth.
- Heat applesauce in microwave on high for 50 seconds, or until hot then stir in applesauce. (This will help dissolve the sugar)
- Add flour mixture to applesauce mixture, blending well.
- Pour batter into prepared pan and bake at 400℉ / 205℃ for 15 minutes, then reduce oven temperature to 375℉ / 190℃ and bake about 15 minutes longer, or until soft crumbs are on toothpick when checked in middle.
- Let cake cool completely in pan on a cooling rack.
- When cake is cooled completely, use a fork to scrap out the cake from pan and place into a large bowl, then add the icing and stir to combine.
- Scoop a little less than tablespoon sizes of batter and roll into small balls. Place each ball on a waxed lined sheet pan.
- Melt the CandiQuick according to directions on package, then stir in a few drop of green food coloring. Add one drop more at a time until desired color is achieved.
- Carefully dip each cake pop into the melted chocolate, then place on waxed lined sheet pan. Place in fridge to set, if needed.
- Unwrap your caramel candies and add to a saucepot. Add 2 tablespoons water.
- Cook over medium-low heat for about 10-13 minutes, stirring frequently, until melted and smooth.
- When caramel sauce is ready to use, carefully dip and swirl the bottom half of each one into the caramel, then immediately dip into the chopped nuts. Place each one on a wax lined sheet pan until set.
