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.
The first time I made these, they became the star of our family game night, with everyone laughing over the monster faces and loving the bold flavor combo.
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
- Eggs: 2 large
- Buttermilk: 1/4 cup (plus 2–3 tbsp for binding)
- Vanilla extract: 1 tsp
- Dill pickles, finely chopped: 1/2 cup (patted dry)
- Dill weed: 1/2 tsp
- Garlic powder: 1/2 tsp
- Flamin Hot Cheetos, finely crushed: 1/4 cup (plus 1 cup for coating)
- White chocolate or candy melts, melted: 10 oz
- Candy eyes or small round candies: For decorating monster faces
- Cake pop sticks: 18 sticks
Instructions
- Prepare the baking pan:
- Preheat oven to 350°F (175°C). Line an 8-inch square baking pan with parchment paper.
- Mix dry ingredients:
- Whisk together flour, sugar, baking powder, baking soda, and salt in a large bowl.
- Mix wet ingredients:
- In another bowl, combine mashed sweet potato, melted butter, eggs, buttermilk, and vanilla extract until smooth.
- Combine batter:
- Fold the wet mixture into the dry ingredients until just combined.
- Add flavor & mix-ins:
- 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, until a toothpick inserted in center comes out clean.
- Cool and crumble:
- Cool cake completely, then crumble into fine crumbs in a large bowl.
- Bind cake crumbs:
- Add 2–3 tbsp additional buttermilk and mix until mixture holds together when pressed.
- Shape cake balls:
- Roll mixture into 1.5-inch balls and place on lined baking sheet. Chill in freezer 20 minutes.
- Melt chocolate:
- Melt white chocolate or candy melts according to package instructions.
- Add cake pop sticks:
- Dip tip of each cake pop stick into melted chocolate, insert into cake ball, and freeze 5 more minutes.
- Coat cake pops:
- Dip each cake pop fully in melted chocolate, letting excess drip off.
- Add crunch:
- Immediately roll or sprinkle each pop with crushed Flamin Hot Cheetos.
- Decorate monsters:
- Press on candy eyes to create monster faces while coating is still wet.
- Set cake pops:
- Stand pops upright in styrofoam block or cake pop stand until set.
Save My kids love getting creative with monster faces—it's a fun baking project we revisit at every birthday and sleepover.
Required Tools
Mixing bowls, 8-inch square baking pan, whisk or electric mixer, parchment paper, large spoon or spatula, cake pop sticks, microwave-safe bowl for melting chocolate, and styrofoam block or cake pop stand.
Allergen Information
Contains wheat (gluten), dairy, and eggs. Flamin Hot Cheetos and candy melts may also contain milk or other allergens—always read ingredient labels.
Nutritional Information (per serving)
Calories: 170, Total Fat: 7 g, Carbohydrates: 24 g, Protein: 2 g
Save Serve these monster cake pops fresh for the ultimate crunch and flavor surprise. They're party favorites that never last long!
Common Questions
- → How do I achieve the best cake pop texture?
Mix cake crumbs with just enough buttermilk so the mixture holds together but isn’t too wet. Chill well before shaping for a smooth result.
- → Can I substitute Flamin Hot Cheetos?
Yes, use other spicy chips or snacks for coating. Adjust for your preferred heat and flavor profiles for creative results.
- → What can I use for decoration if I can't find candy eyes?
Try small round candies, chocolate chips, or colored icing dots to create playful monster faces on the pops.
- → Is it possible to make these gluten-free?
Swap all-purpose flour for a gluten-free blend and check chip and chocolate labels to ensure all ingredients are gluten-free.
- → What’s the best way to melt chocolate for coating?
Melt candy melts or chocolate in short bursts in the microwave, stirring between each interval, until smooth and glossy.
- → Can I make these pops ahead of time?
Yes, store coated pops in an airtight container in the fridge for up to three days. Let sit at room temperature before serving for best texture.