Pineapple Cake Pops

** Note, this recipe requires 2 nights of overnight prep time. So start it two days early.

Drain the pineapple thoroughly, making sure you keep all of the liquid. This is the most important part.

Make cake according the package instructions. Just follow the directions specified for your cake mix EXCEPT in lieu of the required amount of water use the reserved pineapple juice instead. Eat the pineapple while you’re making these … Trust me, it keeps you from eating the cake … sort of. Bake the cake according to package instructions and when it’s done let it cool completely.

Crumble the cooled cake into a large bowl and add the frosting. Mix until well combined. Refrigerate at least a couple hours, but preferably overnight.

Scoop the chilled cake mixture into 1-inch balls and roll evenly. Place them on a parchment paper-lined baking sheet, and when all of the balls are rolled add the sticks (if you’re using them). Freeze overnight.

Over a double-boiler melt the chocolate. Remove from heat and roll the cake pops in the chocolate. Cover with whatever toppings you want, or just leave them covered in chocolate.