Butter Pecan Cake Ball Pops Recipe

Makes: 48 tablespoons.
Skill Level: None

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Step 1

Preheat oven to 350°F. Spray one 13 x 9 x 2 in. sheet pan or two 8 in. or 9 in. round pans with vegetable pan spray.

Step 2

In large bowl, combine cake mix, pudding mix, eggs, water, oil and 1/2 teaspoon butter flavor; beat at medium speed with electric mixer 2 minutes. Pour into prepared pan.

Step 3

Bake 30-35 minutes for round pans; 35-40 minutes for sheet pan, or until toothpick inserted in center comes out clean. Cool in pan 10 minutes; remove from pan to cooling grid and cool completely. Divide cake in half; freeze one half for future use.

Step 4

In small bowl, combine icing with remaining 1/2 teaspoon butter flavor. In large bowl, use hands to crumble cake until no large chunks remain. Add icing and 1/2 cup pecans; mix with fingers until well combined. Form mixture into cake balls. Chill in refrigerator at least 2 hours.

Step 5

Melt Candy Melts according to package directions. Dip sticks into melted Candy Melts and insert into cake balls; let set. Wait until candy is completely firm before dipping the pops completely in melted Candy Melts. Before candy sets, sprinkle with remaining 1/2 cup pecans; let set.

Step 6

Makes 48 - 1 tablespoon sized cake ball pops (each about 1-1/4 in. diameter)
Makes 24 - 2 tablespoon sized cake ball pops (each about 1-1/2 in. diameter)
Makes 16 - 3 tablespoon sized cake ball pops (each about 1-3/4 in. diameter)

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1 box (about 18 ounces) yellow cake mix

1 box (3.4 ounces) instant vanilla pudding mix

4 eggs

1 cup water

1/3 cup vegetable oil

1/2 cup Ready-To-Use Decorator White Icing

1 cup chopped pecans (, toasted and divided)

1 bag (14 ounces) White Candy Melts® Candy



9 x 13 in. Sheet Pan

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