Corn-On-The-Cob Cake Pops


  • 1 box Betty Crocker™ SuperMoist™ butter recipe yellow cake mix, cooked according to package instructions
  • 2 cups Betty Crocker™ Rich & Creamy White Frosting
  • 2 cups white chocolate chips or white almond bark
  • 6 cups yellow jelly beans


1 _ In a large bowl, use your fingers or a whisk to crumble the prepared cake. Then combine it with the frosting until evenly mixed. Freeze the mixture for 10-15 minutes, or until chilled.

2 _ Grease a small aluminum can (I used a tomato paste can) with butter or cooking spray. Then carefully press some of the chilled cake pop mix into the can or mold, and then squeeze the can and pound on the bottom of the can until the molded cake pop comes out. Repeat 4-5 more times with additional cake pops, then freeze until the edges are firm and chilled.

3 _ Meanwhile, in a microwave or double boiler, heat the white chocolate or almond bark until melted, stirring occasionally. Spoon some of the chocolate onto one of the ends of a chilled cob, and then place the yellow holder in the end. Repeat on the other side.

4 _ Lay the cob on its side, then spoon a small strip of chocolate along the length of the cob. Quickly press the jelly beans into the chocolate in a single-file row before the chocolate hardens. Repeat with more chocolate, jelly beans, chocolate, jelly beans, etc. until the cob is covered.