Peanut Butter Cup Cake Ball Pops Zoom

Peanut Butter Cup 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 and oil; 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 large bowl, use hands to crumble cake until no large chunks remain. Add peanut butter and chopped candies; 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 peanuts; 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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devil's food cake mix

1 box (about 18 ounces) devil's food cake mix

instant chocolate pudding mix

1 box (3.4 ounces) instant chocolate pudding mix


4 eggs


1 cup water

vegetable oil

1/3 cup vegetable oil

peanut butter

1/2 cup peanut butter

coarsely chopped peanut butter cup candies

1 cup coarsely chopped peanut butter cup candies

Chopped peanuts

1/2 cup Chopped peanuts




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large bowl

large bowl

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Peanut Butter Cup Cake Ball Pops is rated 4.7 out of 5 by 14.
Rated 5 out of 5 by from These are fantastic! The reviewer who said oil leaked probably didnt cool the cake first. No such thing happeded to me. I dipped in semi sweet chocolate mixed with a bit of melted shortening. BEST CAKE BALLS EVER! ( I also dip in crushed pb cups for added decoration! )
Date published: 2012-01-15
Rated 2 out of 5 by from I have used this recipe twice now and both times had problems with oil leaking out if pinholes in the chocolate coating due to using peanut butter to hold the cake crumbs together rather than frosting. It is just too oily for this application. Next time I am going to use melted Reese's peanut butter cups as the binder or possibly peanut butter flavored frosting instead of straight peanut butter to try to avoid this problem again...maybe even make a peanut butter cake. If anyone else has any ideas for how to remedy the "too oily" issue I'd love to hear them.
Date published: 2012-01-04
Rated 5 out of 5 by from These are by far my absolute favorite cake balls. I've made the a number of times - they are easy to make and taste great. The only thing I changed was to add a bit more chopped peanut butter chocolate bar. I dipped some in chocolate and some in the peanut butter flavored chocolate - both were great.
Date published: 2011-05-15
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