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Halloween Cake Pops (gluten-free)

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These Halloween Cake Pops are such an easy recipe to make and will be an absolute hit at any Halloween party. They’re gluten-free, lower in sugar compared to most and kids love these Halloween treats.

  • Prep Time: 10 mins
  • Cook Time: 30 mins
  • Total Time: 2 hours

Yield: About 24 cake pops 1x

Ingredients

Scale

Instructions

  1. Preheat oven to 350 degrees and grease a large baking dish with oil/spray
  2. Prepare the cake by mixing together the pancake mix, eggs, water and milk and mix until combined (some lumps are okay!)
  3. Pour into baking dish and bake in oven for about 25-30 minutes or until fully baked (stick toothpick in to see if it is ready!)
  4. Let the cake cool completely!! This is really important so please don’t skip. You can break up the cake and cut it to help expedite the process if you want.
  5. In a large bowl, combine the cake and the frosting (start small at add as needed) the cake pops should be moist and easy to form into balls
  6. Form the crumbs into small balls then add to freezer so they firm up a bit (at least 1 hour!)
  7. Next melt the chocolate (add in oil as needed to melt easily) and set aside so it cools a bit
  8. Add the straws to the cake pops then one by one, dunk them in the melted chocolate and shake off the excess
  9. Add to lined baking sheet, plate, or anything you wish and add sprinkles/eyes if using
  10. Allow the chocolate shell to set and enjoy!

Notes

*Store in airtight container for 5 days, fridge for 7 days or freezer for 2 months

  • Author: Rachel

© 2024 rachLmansfield
https://rachlmansfield.com/halloween-cake-pops-gluten-free/