Summer is here, although it looks a little different this year. Don’t let that stop you from eating your cake too! I created these sweet and fluffy little cherry cake bombs filled with a maraschino cherry center and a hard candy shell! They are so fun to make and pass out during a celebration parade or drop off at a friend’s doorstep to brighten their day!

Cherry Cake Bombs!
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Servings Prep Time
20 Pops 15 mins
Servings Prep Time
20 Pops 15 mins
Cherry Cake Bombs!
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Servings Prep Time
20 Pops 15 mins
Servings Prep Time
20 Pops 15 mins
Ingredients
Servings: Pops
Units:
Instructions
  1. *Preheat your cake pop maker* Slice cherries into halves and set aside on paper towel to absorb any juice.
  2. Make cake according to box directions.
  3. Add two tablespoons cherry jello powder to cake batter
  4. Spray inside cavities of cake pop maker with non stick spray. Place sliced half of cherry inside cavity. Immediately fill with cake batter and close lid until fully baked.
  5. Once removed, place on baking sheet with foil or silicone mat and place in freezer for 20 minutes.
  6. In a microwave safe bowl, melt candy melts in microwave at 30 second intervals until fully melted and glossy. In a separate bowl, pour in edible glitter (sugar crystals).
  7. Pull apart a rope from the Twizzler and rip to a size of a stem (this will act as the faux stem of the cherry)
  8. Take cake pops out of the freezer and push a twirler “stem” into the top. Dip into candy melt around the stem.
  9. Transfer to non stick baking sheet surface and sprinkle with edible glitter (sugar crystals). Let cool in refrigerator for 1 hour.