Save A wild, sweet-and-savory treat that combines the tang of dill pickles, the subtle sweetness of sweet potato, and a spicy Flamin Hot crunch, all in playful cake pop form perfect for adventurous snackers and party fun.
I first made these Flamin Hot Dill Pickle Sweet Potato Monster Cake Pops for a themed birthday party, and everyone was intrigued by the flavor combination. The spicy Cheetos paired surprisingly well with the sweet potato base, making each bite fun and memorable.
Ingredients
- All-purpose flour: 1 cup
- Granulated sugar: 1/2 cup
- Baking powder: 1/2 tsp
- Baking soda: 1/4 tsp
- Salt: 1/4 tsp
- Mashed cooked sweet potato: 1 cup (about 1 medium sweet potato)
- Unsalted butter, melted: 1/2 cup
- Large eggs: 2
- Buttermilk: 1/4 cup (plus 2-3 tbsp for cake pop mixture)
- Vanilla extract: 1 tsp
- Finely chopped dill pickles (patted dry): 1/2 cup
- Dill weed: 1/2 tsp
- Garlic powder: 1/2 tsp
- Flamin Hot Cheetos, finely crushed: 1/4 cup (plus more for coating)
- White chocolate or candy melts, melted: 10 oz
- Flamin Hot Cheetos, finely crushed (for decoration): 1 cup
- Candy eyes or small round candies: for decorating monster faces
- Cake pop sticks: 18
Instructions
- Prepare baking pan:
- Preheat oven to 350°F (175°C) and line an 8-inch square pan with parchment paper.
- Mix dry ingredients:
- Whisk flour, sugar, baking powder, baking soda, and salt in a large bowl.
- Mix wet ingredients:
- Combine mashed sweet potato, melted butter, eggs, buttermilk, and vanilla extract until smooth in another bowl.
- Combine mixtures:
- Fold wet mixture into dry ingredients until just combined.
- Add flavor:
- Stir in chopped dill pickles, dill weed, garlic powder, and 1/4 cup crushed Flamin Hot Cheetos.
- Bake the cake:
- Pour batter into prepared pan and bake for 25 minutes. Check with toothpick for doneness.
- Crumble cake:
- Let cake cool and crumble into fine crumbs in a large bowl.
- Form balls:
- Add 2-3 tbsp of buttermilk to crumbs until mixture holds together. Roll into 1.5-inch balls, place on lined sheet, and freeze 20 minutes.
- Prepare coating:
- Melt white chocolate or candy melts as per package instructions.
- Stick assembly:
- Dip cake pop stick tip into melted chocolate and insert into cake ball. Freeze 5 minutes.
- Coat cake pops:
- Dip each cake pop fully into melted chocolate and let excess drip off.
- Add crunchy coating:
- Roll or sprinkle each pop with crushed Flamin Hot Cheetos.
- Decorate faces:
- Press candy eyes to create monster faces while coating is wet.
- Finish & set:
- Stand cake pops upright in styrofoam block or cake pop stand to set.
Save My kids loved making funny monster faces on these cake pops with candy eyes, and it quickly turned into a fun family kitchen project we still talk about.
Required Tools
Mixing bowls, baking pan (8-inch square), electric mixer or whisk, parchment paper, spoon or spatula, cake pop sticks, microwave-safe bowl, styrofoam block or cake pop stand.
Allergen Information
Contains wheat (gluten), dairy, and eggs. Flamin Hot Cheetos may contain milk or gluten. Always verify decorative candy ingredients for allergies.
Nutritional Information
Calories: 170, Total Fat: 7 g, Carbohydrates: 24 g, Protein: 2 g (per serving).
Save For the best results, chill the cake balls before dipping in chocolate to help them stay together. Have fun with the monster faces and enjoy the outrageous flavor combinations!
Kitchen Questions
- → How spicy are these monster pops?
The Flamin Hot Cheetos provide a noticeable kick, but the sweetness from the sweet potato balances it out. Spice can be adjusted with your coating or mix-in choice.
- → Can I substitute the sweet potato?
Yes, cooked pumpkin or yam can replace sweet potato, offering similar texture and slight flavor variation.
- → What type of pickles work best?
Dill pickles are recommended for their tangy flavor. Make sure to pat them dry to avoid excess moisture in the mixture.
- → Are these suitable for vegetarians?
Yes, all ingredients listed are vegetarian. Check candy decorations and coatings to ensure animal-free content.
- → How should I store the pops?
Store in an airtight container in the refrigerator for up to three days. Let them come to room temperature before serving for best texture.
- → Can I make them gluten-free?
Use a gluten-free flour blend and gluten-free spicy chips for coating. Always check product labels for allergens.