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Hummingbird Cake Pops
Recipes
Hummingbird Cake Pops
32 servings
3 hours, 25 minutes total (Active 1 hour)

Ingredients

For cake
  • 1 ½ cups chopped pecans, divided
  • Cooking spray
  • 1 ½ cups all-purpose flour
  • 1 cup sugar
  • ½ teaspoon baking soda
  • ½ teaspoon ground allspice
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon kosher salt
  • ½ cup crushed pineapple in juice
  • 2 medium, ripe bananas
  • 1 large egg
  • ½ cup vegetable oil
  • ½ teaspoon vanilla extract
For frosting
  • 2 oz cream cheese
  • 2 tablespoons unsalted butter
  • ½ teaspoon vanilla extract
  • 2 cups powdered sugar
  • Parchment paper
For decorating
  • 3 (10 oz) bags white melting wafers
  • 32 lollipop sticks (or 6-inch wooden skewers)
  • ½ cup dried pineapple pieces
  • ½ cup shredded coconut flakes

Steps

    1. Prepare cake. Preheat oven to 350°F. Spread chopped pecans onto baking sheet; toast 8 minutes. Remove from oven and set aside to cool. Coat 9-inch cake pan with spray.
    2. Combine in large bowl: flour, sugar, baking soda, spices, and salt; whisk until blended. Drain pineapple lightly and mash bananas. Combine in separate bowl: pineapple, bananas, egg, oil, and vanilla; stir until combined. Pour wet ingredients into dry ingredients; mix until thoroughly blended.
    3. Fold 1 cup pecans into cake batter. Spread batter evenly into cake pan; bake 30–35 minutes until toothpick inserted in center comes out clean. Remove cake from oven; let stand 20 minutes in pan to cool. Break cake into pieces and chill 1 hour or until cold.
    4. Prepare frosting. Set cream cheese and butter out to soften. Place cream cheese, butter, and vanilla in large bowl; beat with electric mixer on HIGH until smooth. Reduce speed to LOW and add powdered sugar gradually until blended.
    5. Line baking sheet with parchment paper. Crumble cooled cake pieces finely into large bowl. Stir frosting into cake. Stir mixture with spoon until dough consistency forms, then scoop (form) into 1-inch cake balls. Arrange cake balls on prepared baking sheet; cover and chill 15 minutes or until firm.
    6. Decorate cake pops. Melt wafers following package instructions. Dip 1 end of each lollipop stick (or flat end of skewer) into melted wafers, then insert into cake balls (reserve remaining melted wafers). Arrange sticks in foam block (or egg carton) and let stand 10 minutes to set. Chop dried pineapple.
    7. Dip cake pops into reserved melted wafers, making sure to coat completely. Garnish cake pops with dried pineapple, coconut, and remaining ½ cup pecans before coating sets. Place cake pops back into foam block and let stand 10 minutes to set. Serve.

Amount per 1⁄32 recipe serving: Calories 320, Total Fat 19g, Sat Fat 10g, Trans Fat 0g, Chol 10mg, Sodium 65mg, Total Carb 37g, Fiber 1g, Total Sugar 31g, (Incl. 25g Added Sugars), Protein 3g, Vitamin D 0%, Calc 4%, Iron 6%, Potassium 2%