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!
Author:
Serves: 48
Ingredients
  • (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)
Instructions
  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.
Notes/Tips
*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 http://blog.candiquik.com/peanut-butter-jam-cake-pops/