Peanut Butter & Jam (filled) Cake Pops
Prep time
Cook time
Total time
Peanut Butter Cake rolled into bite sized balls and filled with a taste of raspberry preserves! Love this recipe!
Serves: 48
  • (for cake)
  • 1¾ cups all-purpose flour
  • ¼ teaspoon baking soda
  • ¾ teaspoon baking powder
  • ¾ cup salted butter, softened
  • 1⅓ cups granulated sugar
  • ⅔ cup creamy peanut butter (I used Skippy)
  • 3 eggs
  • ½ teaspoon vanilla extract
  • ½ cup plain greek yogurt
  • 8 oz. cream cheese cake frosting
  • bamboo fork toothpicks (or any wide toothpick/lollipop stick)
  • wooden dowel (to create indent for adding jam)
  • (coating)
  • 2 (16 oz) packages Vanilla CANDIQUIK Coating
  • 3 tablespoons creamy peanut butter
  • (filling)
  • raspberry jam or preserves (or your choice of flavor)
  1. Preheat oven to 350 degrees F.
  2. Whisk together the flour, baking soda, baking powder, and salt; set aside.
  3. With an electric mixer, cream the butter, sugar and peanut butter together until pale and fluffy. Add the eggs, one at a time, beating until each is well incorporated. Reduce speed to low and mix in greek yogurt and vanilla extract.
  4. Gradually add the flour mixture; beat until just combined.
  5. Pour batter into a greased 13x9" pan.
  6. Bake approximately 28 minutes or until the center comes out clean and edges are golden brown. Let cool.
  7. Once cool, crumble cake into a large bowl. Add frosting and mix thoroughly.
  8. Roll mixture into 1” balls and place in the refrigerator until firm (approximately 30 minutes).
  9. Remove mixture and use a wooden dowel to create a deep hole in the center of each cake ball; reserving 5 cake balls. Using a toothpick or small measuring spoon, spoon a small amount of jam into each hole.
  10. Using the reserved cake balls, pinch a small amount off and use your fingers to smooth it over and seal the hole that is filled with jam. Place the jam-filled cake balls in the freezer for 15 minutes.
  11. Melt CANDIQUIK in tray according to package directions. Once melted, stir in 1½ tablespoons of peanut butter into each package of coating. Transfer the CANDIQUIK into a deep bowl.
  12. Remove cake balls from freezer and dip the tip of the bamboo toothpick into the CANDIQUIK® and insert about ⅓ of the way into the cake ball. Dip cake pop immediately in the CANDIQUIK, removing promptly. Allow excess coating to
  13. drip off and set on wax paper to dry completely.
*I typically don't FREEZE cake pops, but I did with these because of the jam filling.
*With any cake pops, be careful not to store in the freezer too long - otherwise they may crack after you dip them in the candy coating.
*When dipping cake pops, remove only a few at a time and keep the remaining cake balls chilled.
Recipe by Miss CANDIQUIK at