Save A playful savory twist on classic cake pops featuring sharp cheddar spicy jalapeños and a crunchy coating—perfect for parties or adventurous snackers.
I first made these Cheddar Jalapeño Monster Cake Pops for a Halloween party and they were an unexpected hit—the combination of cheesy cake and jalapeño warmth disappeared fast and everyone loved their playful look.
Ingredients
- Cake Base: 2 cups all-purpose flour 1 1/2 teaspoons baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt 1/2 teaspoon smoked paprika 1/4 teaspoon garlic powder 1/2 cup unsalted butter softened 1/2 cup plain Greek yogurt 1/2 cup whole milk 2 large eggs 1 1/2 cups sharp cheddar cheese shredded 2 medium jalapeños seeded and finely diced
- Binding & Shaping: 1/2 cup cream cheese softened 1/4 cup grated parmesan cheese
- Coating & Decoration: 1 1/2 cups panko breadcrumbs 1 tablespoon olive oil Candy eyes (optional for monster decoration) Food-safe lollipop sticks
Instructions
- Prepare Cake:
- Preheat the oven to 350°F (175°C) Line a baking sheet with parchment paper. In a bowl whisk together flour baking powder baking soda salt smoked paprika and garlic powder. In a separate large bowl beat butter until creamy. Add Greek yogurt milk and eggs mixing until smooth. Gradually add the dry ingredients to the wet mixture stirring until just combined. Fold in cheddar cheese and diced jalapeños. Spread batter evenly in a greased 9x9-inch baking pan. Bake for 20 to 25 minutes or until a toothpick comes out clean. Cool completely.
- Form Cake Pops:
- Crumble the cooled cake into a large bowl. Add cream cheese and parmesan mixing until mixture holds together when pressed. Scoop about 2 tablespoons of mixture and roll into balls. Place on a tray and chill in the refrigerator for 30 minutes.
- Coat & Decorate:
- Meanwhile heat olive oil in a skillet over medium heat add panko and toast until golden. Let cool. Roll each chilled cake ball in toasted panko to coat. Insert a lollipop stick into each ball. For a monster effect use a dab of cream cheese to attach candy eyes. Serve immediately or refrigerate until ready.
Save My kids especially love adding the candy eyes and turning the kitchen into a creative monster cake pop workshop every time we make these together.
Allergen Information
Contains wheat gluten milk eggs. Candy eyes may include soy or other allergens—always verify ingredient labels if needed.
Nutritional Information
Per serving: 135 calories 7 g total fat 13 g carbohydrates 5 g protein.
Required Tools
Mixing bowls 9x9-inch baking pan skillet baking sheet parchment paper electric mixer or whisk lollipop sticks.
Save These savory monster cake pops are sure to become a party favorite—serve with your favorite bubbly drink for a truly festive treat.
Recipe FAQ
- → Can I make these ahead of time?
Yes, you can prepare the pops a day in advance and store them in the refrigerator. Add decorations just before serving for freshness.
- → What can I use instead of panko for coating?
Use regular breadcrumbs, crushed crackers, or gluten-free alternatives to change up the texture and accommodate dietary needs.
- → Are they suitable for vegetarians?
Yes, these pops are vegetarian as they rely on dairy and eggs but contain no meat. Always verify cheese and decoration ingredients.
- → How spicy are the pops?
The jalapeños add moderate heat. For less spice, remove seeds fully; add cayenne for extra kick if desired.
- → Can I freeze the pops?
Freeze uncoated and undecorated balls, then thaw and coat with panko before serving to maintain texture.
- → What dip pairs well with these?
Try creamy ranch, spicy aioli, or a tangy salsa for dipping to complement the savory notes and spice.