Peanut Butter & Jam (filled) Cake Pops (shh, there’s greek yogurt involved). Your kids will LOVE this peanut butter and jam cake pop recipe and I’ve included pictured tutorials on how to make it as well as a printable just for you to print out below.
It is not only a great back to school treat for the kiddos, but I could scarf down more than my share of these.
I will forewarn you though: the aroma of this creamy, peanut buttery goodness seeping out of your kitchen will have you picking at this cake before it is in cake pop form. For your own sanity, you may as well cut a fresh piece to nibble on while transforming the rest into pops. The cake tastes similar to a peanut butter cookie, but 10x better in my opinion. It is a dense, smooth, moist and creamy cake that melts in your mouth.
Whisk together the flour, baking soda, baking powder, and salt; set aside.
With an electric mixer, cream the butter, sugar and peanut butter together until pale and fluffy. Add the eggs, one at a time, beating until each is well incorporated. Reduce speed to low and mix in greek yogurt and vanilla extract.
Gradually add the flour mixture; beat until just combined.
Pour batter into a greased 13×9? pan.
Bake approximately 28 minutes or until the center comes out clean and edges are golden brown. Let cool.
Once cool, crumble cake into a large bowl. Add frosting and mix thoroughly.
Roll mixture into 1? balls and place in the refrigerator until firm (approximately 30 minutes).
Remove mixture and use a wooden dowel to create a deep hole in the center of each cake ball; reserving 5 cake balls.
Using a toothpick or small measuring spoon, spoon a small amount of jam into each hole.
Using the reserved cake balls, pinch a small amount off and use your fingers to smooth it over and seal the hole that you filled with jam.
Place the jam-filled cake balls in the freezer for 15 minutes.
Melt CANDIQUIK according to package directions. Once melted, stir in 1 1/2 tablespoons of peanut butter into each package of coating. Transfer the CANDIQUIK into a deep bowl (I used a large measuring cup or a deep, wide coffee mug works great, too).
*I typically dont FREEZE cake pops, but I did with these because of the jam filling. Again, with any cake pops, be careful not to store in the freezer too long otherwise they may crack after you dip them in the candy coating. These however, I did not have any problems with cracking because they were upright cake pops (sitting on the bottom) and that allows them to expand (through the bottom) without cracking. I do not recommend keeping them in the freezer longer than 20 minutes, prior to dipping.