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Irresistible Salted Caramel Lion Cake Pops

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These cake pops combine moist yellow cake with a rich salted caramel glaze and a whimsical lion design, perfect for parties or cozy afternoons. They offer a fun, nostalgic dessert experience with a perfect balance of sweet and salty flavors.

Ingredients

Scale
  • 1 box yellow cake mix (about 15.25 oz / 432 g)
  • 3 large eggs, room temperature
  • 1/2 cup (120 ml) vegetable oil or melted butter
  • 1 cup (240 ml) water
  • 1 teaspoon vanilla extract
  • 1 cup (200 g) granulated sugar
  • 6 tablespoons (90 g) unsalted butter, softened
  • 1/2 cup (120 ml) heavy cream, warmed
  • 1 teaspoon flaky sea salt (Maldon or fleur de sel recommended)
  • 12 oz (340 g) white chocolate or candy melts, for coating
  • Edible markers or colored icing pens for lion faces
  • Wooden or paper lollipop sticks

Instructions

  1. Preheat oven to 350°F (175°C). In a large bowl, combine yellow cake mix, eggs, vegetable oil, water, and vanilla extract. Mix until just combined. Pour batter evenly into a greased or lined 12-cup muffin tin.
  2. Bake for 18-22 minutes or until a toothpick inserted comes out clean. Let cupcakes cool completely on a wire rack, about 30 minutes.
  3. Crumble the cooled cupcakes into a large bowl until fine crumbs form, leaving some chunks for texture.
  4. Make the salted caramel glaze: Melt sugar in a medium saucepan over medium heat, stirring gently until deep amber color (8-10 minutes). Remove from heat and whisk in butter carefully. Slowly pour in warm heavy cream while stirring until smooth. Stir in sea salt. Let cool to room temperature.
  5. Pour about 3/4 cup (180 ml) of cooled caramel glaze into cake crumbs. Mix well until mixture holds together when pressed. Add more caramel if needed but avoid making it too wet.
  6. Scoop about 2 tablespoons (30 g) of mixture and roll into an oval shape for lion’s face. Place on parchment-lined baking sheet. Use smaller crumbs or modeling chocolate to add ears and mane shapes. Insert lollipop sticks halfway into each pop. Chill in fridge for at least 1 hour to firm up.
  7. Melt white chocolate or candy melts in a microwave-safe bowl in 30-second bursts, stirring between each until smooth and glossy.
  8. Dip each chilled cake pop into melted white chocolate, allowing excess to drip off. Return to parchment paper to set. Chill in fridge for 10-15 minutes to speed setting.
  9. Decorate lion faces using edible markers or icing pens. Add mane details with extra melted chocolate or colored icing if desired.
  10. Let decorated cake pops chill for another 15 minutes to set decorations. Serve at room temperature for best flavor.

Notes

If caramel glaze is too thick when mixing with cake crumbs, warm gently but do not overheat. Reheat white chocolate gently if it thickens during dipping. Chill cake pops thoroughly to maintain shape. Use gluten-free or vegan substitutions as needed. Decorating with edible markers is easiest for detailed lion faces.

Nutrition

Keywords: cake pops, salted caramel, lion cake pops, homemade dessert, party treats, easy dessert, caramel glaze

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