Recipe: Maraschino Cherry Cake Pops

by ELYSIAN Magazine

Bite-sized desserts bursting with flavor


1 package white cake mix (9 oz.)

1 egg white

½ cup maraschino cherry juice

¼ cup finely chopped maraschino cherries, drained well

Melted chocolate coating or white chocolate glaze


Prepare cake mix according to package directions (which includes the egg white), substituting maraschino juice for the water. Fold in chopped maraschino cherries.

Fill each cooking reservoir of a Baby Cakes cake pop maker with about 1 tablespoon of batter and rotate the maker 180 degrees.

Bake 2 to 4 minutes or until a toothpick inserted into cake pop comes out clean. Allow to cool. Insert sticks and glaze or coat, as desired.

Makes about 3 dozen cake pops.

This website uses cookies to improve your experience. We'll assume you're ok with this, but you can opt-out if you wish. Accept Read More

Privacy & Cookies Policy