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Publix Aprons

Hummingbird Cake Pops

Hummingbird Cake Pops
Servings:
32
Total Time:
3 hours, 25 minutes
Active Time:
1 hour

Ingredients

... For the cake
1 1/2 cups chopped pecans, divided
Cooking spray
1 1/2 cups all-purpose flour
1 cup sugar
1/2 teaspoon baking soda
1/2 teaspoon ground allspice
1/2 teaspoon ground cinnamon
1/4 teaspoon kosher salt
1/2 cup crushed pineapple in juice, lightly drained
2 medium ripe bananas, mashed (1/2 cup)
1 large egg
1/2 cup vegetable oil
1/2 teaspoon vanilla extract

... For the frosting
2 oz cream cheese, softened
2 tablespoons unsalted butter
1/2 teaspoon vanilla extract
2 cups powdered sugar
Parchment paper

... For Decorating
3 (10-oz) bags white chocolate melting wafers
32 lollipop sticks (or 6-inch wooden skewers)
1/2 cup dried pineapple pieces, chopped
1/2 cup shredded coconut flakes

Steps

  1. Prepare the 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. Lightly drain pineapple and mash bananas. Combine in separate bowl: pineapple, mashed 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 or 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 for 1 hour or until cold.
  4. Prepare the frosting. Place softened cream cheese, butter, and vanilla in large bowl. Mix on high speed with hand mixer until smooth. Reduce speed to low and gradually add powdered sugar until blended.
  5. Crumble cooled cake pieces finely into large bowl. Stir frosting into cake. Stir mixture with spoon until a dough consistency forms, then make 1-inch cake balls (may use small cookie scoop). Set cake balls on parchment-lined baking sheet; cover and chill 15 minutes or until firm.
  6. Decorate cake pops. Melt chocolate following package instructions. Dip one end of each lollipop stick (or flat end of skewer) into chocolate, then place chocolate end into one cake ball (reserve extra chocolate). Place sticks (or skewers) into foam block (or egg carton or something upright) and let stand 10 minutes for chocolate to set. Chop dried pineapple.
  7. Dip each cake pop into reserved chocolate, making sure to cover entirely. (Chocolate may need to be reheated if cold and hard.) Garnish tops of cake pops with remaining 1/2 cup chopped pecans, dried pineapple, and shredded coconut before chocolate cools and hardens. Place cake pops back into foam block and let stand 10 minutes for chocolate to set. Serve.

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Nutritional Information

CALORIES (per 1/32 recipe) 320kcal; FAT 18.00g; SAT FAT 11.00g; TRANS FAT 0.00g; CHOL 10mg; SODIUM 65mg; CARB 37g; FIBER 1.00g; SUGARS 31g; PROTEIN 3g; CALC 4%; VIT A 2%; VIT C 4%; IRON 6%

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