Weekly Recipe: Kahlúa Cake Pops

Posted by Rebecca Shrimpton on

Trying to think of a sweet treat to give away as gifts this holiday season? We think these Kahlúa Cake Pops are a pretty perfect solution. This boozey, cakey concoction is as fun to make as it is to eat. The recipe keeps it easy by calling for boxed cake mix and ready-made frosting. We don't want to overwhelm you with multiple recipes in one post- but if you are interested in creating everything from scratch (like we did) you can find our favourite devil's food cake recipe here and an incredible Kahlúa chocolate icing hereCan't find lollipop sticks? Use popsicle sticks, or, if you're really stuck, cut down bamboo skewers, which are easily found at your local grocery or convenience store. 

Kahlúa Cake Pops


½ cup Kahlúa
1 box devil’s food cake mix + the required add-ins
1 cup ready-made dark chocolate frosting
6 ounces ready-made chocolate disks for melting
candy lollipop sticks


> Prepare the cake mix as directed on the package.

> Remove cake from oven when finished and allow cake to cool for one hour.  

> Crumble cake into a large bowl (using hand or stand mixer).

> Add the Kahlúa and mix.  Add the frosting and mix until combined. 

> Mixture will be sticky:  Refrigerate for 2 hours or overnight.

> Line a baking sheet with wax paper. 

> Using a melon baller as a scooper (or, let's be real, your hands), form 2 inch balls and place on wax paper.

> Insert sticks into each ball.

Freeze balls for one hour or until solid. Remove pops from freezer. 

> Melt chocolate disks on stove and then dip the pops one at a time into the melted chocolate.

> Arrange the pops onto the lined cookie sheet. Sprinkle with coconut flakes.

> Allow pops to set in refrigerator.

Let's get cake pop tipsy!

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