Pineapple Inside-Out Cake Pops with Rum-Infused Cherries

I’m going to be straight with you: I’ve never had much luck with cake pops. They NEVER look as pretty as everyone else’s. Mine are often misshapen and look like they’ve been iced by a six year-old. (Can I get an AMEN out there?!)

Sooooooo, I tried to simplify the process. Although these are still not the prettiest pops you will see, they taste delicious – and it’s what’s on the inside that matters, isn’t it?

If you’re not a boozy person, these pops do pack a small punch, so you may not want to indulge if you are not ready!

Ingredients:

For the cake pops:
1 1⁄2 c. + 2 T. organic whole wheat pastry flour, like Bob’s Red Mill
1 tsp. baking powder
1⁄4 tsp. salt
1⁄2 c. coconut oil, softened
1⁄2 c. coconut sugar
2 T. ground flaxseed + 6 T. water or pineapple juice
2 tsp. vanilla
1⁄2 c. pineapple puree (see below for instructions)

For the pineapple puree dip:
1⁄2 c. organic cane sugar
1 c. pineapple puree
A few tablespoons of coconut rum

Toasted coconut for sprinkling, if desired

For the rum-infused cherries:
Fresh cherries are ideal, but they are pricey! Grab a 1⁄2 cup of dried cherries or vegan maraschino cherries and place them in a resealable bag or bowl. Add enough coconut rum to cover the cherries. Seal the container and let the cherries soak overnight or even two days. The cherries may become a tad discolored, but don’t fear; they will look and taste fine!

For the cake pops:
If you have a handy-dandy cake pop maker, like me, plug that bad boy in. If you are using cake pop pans in your oven, please follow the manufacturers instructions for baking. (I imagine that you would preheat your oven to 350 and then bake them for 8-10 minutes?)

Mix flaxseed and 6 T. of water/pineapple juice in a small cup. Let it rest for 10 minutes so it becomes thicker.

In a small bowl, combine the flour, salt, and baking powder. Set aside.

In a large mixing bowl, cream the sugar, coconut oil, pineapple puree, and vanilla. Add flaxseed mixture as well. After, slowly add the dry ingredients to the mixing bowl.

Spray your cake pop mold with olive oil or coconut oil. Using a tablespoon, drop a spoonful of batter into the cake pop mold; repeat until mold is filled. (I knew mine would spread out, so I only filled every other one.) Poke a rum-infused cherry into each mold and close the iron (or pan).

PCP Collage.jpg

Bake for 2-3 minutes, until a toothpick is inserted and it comes out clean. (It will be different if you are baking them in the oven.) I also recommend testing this a few times on one or two pops until you get the hang of it!

Place on a cooling rack and let them cool completely.

For the pineapple puree dip:
In a small saucepan, pour the remaining pineapple puree and add the sugar. Bring the mixture to a boil and then reduce the heat to medium-low. Cook the mixture down until it thickens; splash of coconut rum and stir completely. This process should take about 10-15 minutes. Once it’s done, remove the pan from the heat.

You can present these pops in several different ways; I like the dipping option. Be creative! Top the pops with toasted coconut, if desired.

Enjoy the tropical taste of these boozy bites :-)

Cheers!
-Aileen