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Preheat oven to 350°F. Prepare two 9 in. round cake pans with vegetable pan spray.
In large bowl, combine cake mix, eggs, water and oil; beat at medium speed with electric mixer 2 minutes. Divide evenly into prepared pans.
Bake 30-35 minutes or until toothpick inserted in center comes out clean. Cool in pan 10 minutes; remove from pan to cooling grid and cool completely. Freeze one cake for future use.
In large bowl, use hands to crumble cake until no large chunks remain. Add caramel ice cream topping; mix with fingers until well combined. Form mixture into 18 cake balls (about 3 tablespoons of mixture each). Chill in refrigerator at least 2 hours.
Melt Caramel Apple Candy Melts Candy according to package directions. Dip sticks into melted candy and insert into cake balls; let set. Wait until candy is completely firm before dipping the pops to cover completely in melted candy.