Dulce de Leche Cake Pops

Today we’re showcasing one of the greatest discoveries in the culinary world: CAKE POPS! Dessert on a stick in the perfect portion size is always a hit at any party or event. I’ve made cake pops before using the classic cake frosting BUT today we’re making these babies with dulce de leche! (My heart just skipped a beat). The easiest ‘set and forget’ way I’ve made dulce de leche (caramelized milk) is by using a crockpot. The slow heating really makes for a delicious rich flavor. It’s ideal since you can make this step in advance. If you’re pressed for time though, the microwave version is great too! If you choose to use the crockpot version I suggest using 2 cans; one for the recipe and the second as a yummy treat to dip sliced apples in later. :) 2-Tier Dessert Stand

I chose a rich royal blue candy melt color to pair with our beautiful 2-Tier Modern Mirror-Top Dessert Stand in gold. They both play off each other so well and the decorative sprinkles I used add the perfect texture and tie in the gold accents even more. The mirror surface plates and the shiny finish make this tiered dessert stand a show stopper for any wedding, event, party, baby shower, Quinceanera, and more.

Dulce de Leche Cake Pops

Prep Time: 30 minutes
Cook Time: 23- 27 minutes + dulce de leche preparation
Makes 20-24


  • 1 can sweetened condensed milk 
  • 1 box chocolate cake mix
  • 3 eggs 
  • 1 teaspoon vanilla extract 
  • 1 cup milk 
  • 1/3 cup vegetable oil 
  • 1 bag candy melts (I used the color royal blue) 
  • Sprinkles 
  • Cake pop sticks 


  1. Make the dulce de leche. Depending on how you want to make your dulce de leche and how much time you have, here are two ways.
    Microwave: Empty can of sweetened condensed milk in a microwave-safe bowl and cook on medium power for 6 minutes, stopping to stir every few minutes.
    Crockpot: Spray bottom of crockpot with cooking spray (so the can does not leave a ring on your cookware). Remove the paper on the can and place the unopened can in the crockpot and cover completely with water. Cook on low heat for 8 hours. Check periodically to make sure water is still completely covering the can. Remove can and allow to cool before opening. 
  2. Preheat oven to 350 degrees and spray a 13x9 inch pan with cooking spray. Set aside. In a large bowl combine cake mix, eggs, vanilla, milk and oil and whisk for 2 minutes. Pour batter in pan and cook on middle rack for about 23-27 minutes or until an inserted toothpick comes out clean. Allow to cool. 
  3. Once cake has cooled, crumble cake completely into a large bowl. Add the prepared can of dulce de leche and mix until completely combined and forms a dough. Your clean hands are the best tool here. 
  4. Place wax paper on a cookie sheet and using a tablespoon, scoop out cake mixture and roll it into a ball. Place ball on wax paper and repeat until cake batter is gone. Place cookie sheet in the refrigerator for at least 20 minutes so the balls can set. 
  5. After the cake balls have set, place candy melts in a microwave-safe bowl  and heat in 30 second increments on defrost mode until smooth. 
  6. Remove balls from the refrigerator and take a cake pop stick and stick the tip into a cake ball. Roll it into the candy melts until the ball is completely covered with the coating. Allow excess coating to drip off then place the cake pop back on the cookie sheet. Add sprinkles while candy coating hasn’t hardened yet. Repeat this step until all candy coating has been used.