Today’s latest and greatest baking trends are cake pops. Everywhere I look someone has crafted a new ingenious cake creation on a stick. We couldn’t resist jumping on the cake pop train because they look too fun and scrumptious not to. We put a Coach’s Oats twist on them, of course, and the combination is pure magic. Our peanut butter and jelly cake pop is a great treat to make with the kids, plus it doesn’t have all the added frosting of regular pops, and you won’t miss it for a second.
For the Cake (we learned this trick from Hungry Girl)
• 1 box yellow cake mix
• 1 15 oz. can pure pumpkin
• Lollipop sticks or mini skewer sticks
• Smuckers sugar free jelly (we used strawberry)
• All natural creamy peanut butter (we used Skippy no-stir kind)
• ⅛ cup Coach’s Oats®
• ⅓ cup chopped peanuts
Preheat oven to 350°.
Once cake has cooled, crumble cake into large bowl. (Note: the pumpkin gives the cake a more moist texture compared to traditional cake mix and you don’t have to add frosting to have it stick together)