May 20, 2026

Lover-of-Chocolate Pops

Name: Lover-of-Chocolate Pops
Prep time: 30 min
Total time: 120 min
Yield: 12
Ingredients: 1 pkg (432 g) Duncan Hines® Devil’s Food Chocolate Cake Mix; 1/3 cup (75 mL) vegetable oil; 3 large eggs; 1/2 tub (225 g) Duncan® Hines Vanilla Frosting; 1 (99 g) Snack Pack® Chocolate Pudding Cup; 1/4 tsp (1 mL) each ground cinnamon and nutmeg; 1 tbsp (15 mL) coconut oil, melted, divided; 8 oz (250 g) dark chocolate, melted; 1 cup (250 mL) dark chocolate chips; 1/4 cup (60 mL) unsweetened coconut flakes; 1/4 cup (60 mL) chocolate sprinkles; 12 lollipop sticks; Plastic foam, for standing pops (optional)

30

Prep Time Minutes
120
Total Time Minutes
13
Number of Ingredients
12
Servings

Tags:

Dessert,
Holiday & Seasonal,
Snack,
Christmas/Holiday Season,
Valentine's Day,
Easter,
Thanksgiving

Ingredients

1 pkg (432 g) Duncan Hines® Devil’s Food Chocolate Cake Mix
1/3 cup (75 mL) vegetable oil
3 large eggs
1/2 tub (225 g) Duncan® Hines Vanilla Frosting
1 (99 g) Snack Pack® Chocolate Pudding Cup
1/4 tsp (1 mL) each ground cinnamon and nutmeg
1 tbsp (15 mL) coconut oil, melted, divided
8 oz (250 g) dark chocolate, melted
1 cup (250 mL) dark chocolate chips
1/4 cup (60 mL) unsweetened coconut flakes
1/4 cup (60 mL) chocolate sprinkles
12 lollipop sticks
Plastic foam, for standing pops (optional)

Directions

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Step one

Preheat oven to 350°F (180°C) for metal and glass pan (or 325°F/160°C for dark or coated pan). Grease and flour sides and bottom of 13- x 9-inch (3.5 L) baking pan.
Step two

Using electric mixer, beat Duncan Hines® Devil’s Food Chocolate Cake Mix, 1 cup (250 mL) water, oil and eggs at low speed for about 30 seconds or until moistened. Beat at medium speed for 2 minutes.
Step three

Pour batter into prepared pan; bake immediately. Bake for 23 to 28 minutes or until toothpick inserted in center comes out clean. Transfer to rack; let cool in pan for 15 minutes. Transfer directly to rack; let cool completely.
Step four

Crumble enough cake to make 5 cups (1.25 L). Reserve remaining cake for another use.
Step five

In large bowl, beat cake crumbles, Vanilla Frosting, Snack Pack® Chocolate Pudding Cup, cinnamon and nutmeg until well combined. Shape mixture into 1 1/2-inch (4 cm) balls; transfer to parchment paper–lined tray. Freeze for about 15 minutes or until firm.
Step six

In a small bowl, stir 2 tsp (10 mL) coconut oil into melted dark chocolate; dip tips of lollipop sticks into mixture and insert into each ball. Freeze for about 5 minutes or until set.
Step seven

Dip cake pops into remaining melted chocolate mixture, gently shaking excess back into bowl; place pops in plastic foam to stand upright.
Step eight

Melt together dark chocolate chips and remaining coconut oil. Drizzle over cake pops; sprinkle with coconut flakes and chocolate sprinkles.