Fun for all, especially the little ones, these cake pops are the solution to “How can we eat our cake and go on our walk at the same time?”
This Christmas Eve we are breaking away from our tradition and participating in an event that has been a tradition for hundreds of families in Santa Cruz County, Arizona.
We will be visiting the old Spanish Mission at Tumacacori National Historic Park, where thousands of traditional candle-lit luminarias, set in sand-filled paper bags, line the walls and walkways of this 17th Century Mission.
Visitors walk along the lighted pathway leading to the enormous shell of the old adobe church, also aglow with luminarias, where the orange candle flames give the adobe walls a serene radiance.
A nice touch is the hot cocoa and cookies provided for the visitors, by the local residents. However, some of our group won’t be able to eat the cookies, (need gluten-free) so we (Joe, Caitlin and I) made the cake pops for three adorable young girls, Sofia, Ella and Grace, who will be with us … and for us big kids too!
- 1 package (180z.) cake mix (any flavor)
- 1 package (4-serving size) instant pudding and pie filling mix (same flavor as cake)
- 4 eggs
- 1 cup water
- 1/3 cup vegetable oil
- 1/2 cup creamy icing (per layer)
- candy melts, icing or ganache
- decorations (sprinkles, coconut, mini chips etc.)
- cake pop sticks
For directions on how to make these cake pops, visit the post Thankful.
This particular batch needed to be gluten-free, so I purchased a gluten-free cake mix, adding only the ingredients called for on the package. If you use a regular cake mix, follow my recipe listed above. The technique for making the pops, gluten-free or not, are the same, adding a bit of delicious sweetness to the evening.