Dulce De Leche Cake Pops Recipes

DULCE DE LECHE CHEESECAKE POPS

Steps:

• In medium bowl, beat cream cheese and sugar with electric mixer on medium speed until smooth. Beat in sour cream and half-and-half. Spoon 1/4 cup mixture into each of 8 (5-oz) paper cups. Cover cups with foil; insert craft stick into center of each pop. Freeze about 2 hours or until frozen. Cover and refrigerate remaining cream cheese mixture.
• In small bowl, mix dulce de leche and milk. Place 1/3 cup dulce de leche mixture in small resealable food-storage plastic bag; cover and refrigerate remaining mixture. Cut off one small corner of bag; squeeze small amounts over frozen cream cheese layer in each cup. Pour remaining cream cheese mixture over dulce de leche layer in cups. Return foil to pops to support sticks. Freeze about 4 hours or until frozen.
• About 30 minutes before serving, remove reserved dulce de leche mixture from refrigerator; let stand at room temperature to soften. Remove pops from freezer and paper cups. Dip top of each pop in reserved dulce de leche mixture; dip in cereal.

DULCE DE LECHE CAKE POPS

Steps:

• 1. Follow directions on the box to make the cake.
• 2. Allow the cake to cool, and then crumble the cake into a large bowl, no large pieces of cake, please.
• 3. Stir in the Dulce de Leche until well combined.
• 4. With your hands, roll into 1 1/2 inch balls. Place them onto a cookie sheet covered with waxed paper.
• 5. Cover with plastic wrap and place in the refrigerator for several hours or in the freezer for about 30 minutes. You want the balls to be firm but not frozen.
• 6. Place the almond bark or candy coating in a deep, microwave safe bowl and melt it on medium power for 30 seconds at a time, stirring each time until completely melted.
• 7. Remove the balls from the refrigerator/freezer.
• 8. One at a time, dip about 1/2 of the lolly stick into the melted almond bark and then insert it into the cake ball, pushing it in no more than halfway through.
• 9. Holding the sucker stick with the cake ball attached, dip the entire cake ball into the melted almond bark until it is completely covered up to the base of the cake ball and 1/4 inch of the stick. This helps to secure the cake ball to the stick when the coating sets. Tap it lightly on the side of the bowl to get the excess coating off.
• 10. Sprinkle with candy sprinkles or tiny candy decorations.
• 11. Stick it into a styrofoam block to let dry and set or you can place it into a candy or tiny cupcake liner to set.
• 12. To give away as gifts, you can wrap it in a candy cellophane bag and tie a festive ribbon on it or store in an airtight container in a cool place.

DULCE DE LECHE CAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Spray two 8-inch round cake pans with baking spray; set aside.
• Whisk the flour with the baking powder and salt in a medium bowl until combined; set aside.
• Add white sugar and butter to the bowl of a stand mixer fitted with a paddle attachment. Beat on medium-high until light and fluffy, 2 to 3 minutes. Add 1/3 cup dulce de leche and vanilla; beat until well combined, 30 seconds, scraping down sides of bowl as needed. Reduce speed to low and add eggs one at a time, beating until just blended after each addition, 45 seconds. Add flour mixture alternately with 3/4 cup milk, beginning and ending with flour mixture and beating on low just until combined after each addition. Evenly divide cake batter between prepared pans.
• Bake in the preheated oven until golden and a toothpick inserted in the center comes out clean, 25 to 30 minutes. Cool cakes in pans for 10 minutes.
• Prepare the glaze: Whisk together 1/4 cup dulce de leche and 2 tablespoons milk until mixture is smooth.
• Invert cakes from pans onto a wire cooling rack; set rack on a baking sheet. Using a wooden skewer or fork, gently poke holes all over flat sides (bottoms) of cakes. Pour dulce de leche glaze mixture over cakes and smooth with an offset spatula to coax mixture into holes. Let cool completely, about 30 minutes.
• Prepare frosting: Beat butter in a stand mixer fitted with the paddle attachment on medium speed until smooth, about 1 minute. With mixer running on low speed, gradually add powdered sugar, beating until smooth, about 1 minute, stopping to scrape down sides of bowl as needed. Beat in salt. Increase speed to medium, and beat until fluffy, about 2 minutes. Scrape down sides of bowl, and beat in 1/2 cup dulce de leche and rum (if using) on low speed until just incorporated, 45 seconds.
• Assemble the cake: Set a cake layer on a plate with the flat side (bottom) facing up. Evenly spread 1 cup of the frosting over the cake to the edge. Sprinkle with 1/4 cup of hazelnuts. Top with the second cake layer, rounded (top) side up. Spread the remaining frosting over the top and side of the cake. Sprinkle with remaining 1/2 cup of hazelnuts on top.

DULCE DE LECHE CAKE

Steps:

• Slice pound cake into two layers. Soften ice cream until spreadable. (not melting, just soft).
• Place bottom layer of pound cake in a foil-lined pan the same size as the cake.
• Place two cups of Dulce de Leche ice cream over the layer and spread evenly.
• Top with remaining pound cake layer and press gently over the ice cream.
• Cover the cake with foil and freeze for 30 minutes or more.
• Remove frozen ice cream cake from foil lined pan and place on a cake platter. Ice cake with thawed whipped topping.
• Sprinkle cake with chopped pecans and shredded coconut.
• Keep in freezer until ready to serve.
• Can use Angel Food cake if you prefer. I have use both and prefer pound cake because of the density of the cake.