Moonshine Cherry Bombs
Moonshine Cherry Bombs with a fudgy cake, cherry center with a kick of moonshine and chocolate outer shell.
A good moonshine is important. I like the Ole Smoky brand but you can also infuse your own. To make your own, add maraschino cherries to a glass jar and fill the jar with moonshine of choice. Let the cherries sit for a few days and they are ready to go! Use the cherries in to the Moonshine Cherry Bombs and then you can use the flavored cherry moonshine in fun drinks. Do you remember those Dirty Shirley Temples from a few months back with the moonshine cherry garnish? You can do a whole lot with these moonshine cherries.
If you have made cake pops, these Moonshine Cherry Bombs aren’t much different of a process. The 2 biggest steps to pay attention to is making sure the cake has been chilled before rolling and dipping in chocolate but also making sure the cherries have been dried off as much as possible.
I’m loving these little bite sized treats. It’s basically a cake pop for adults. You can always make a batch of regular cherries for the kids too for a party or get together.
Moonshine Cherry Bombs |
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- 1 box chocolate cake mix
- 3 eggs
- 2/3 cup butter
- I box instant chocolate pudding
- 1 cup milk
- 3/4 cup chocolate frosting
- 24 moonshine cherries
- 1 pound milk chocolate to melt
- .5 pounds of white chocolate (optional)
- Pre heat oven to 350 degrees.
- Make your cake mix. Add 3 eggs, 2/3 cup butter, box of cake mix, box of instant pudding and 1 cup milk. Mix well and place in 9 X 13 casserole dish.
- Bake for 30 minutes. You do not want to bake the cake too long, it needs to be soft.
- Let cake cool.
- Add 3/4 cup frosting.
- Use your hands and any kitchen utensil to mix the cake and frosting.
- Place the mix into fridge for 30 minutes.
- Remove the cherries from the moonshine jar and place on towels to dry.
- Using a cookie dough scoop, scoop some of the cake mix and place into your hand. Place on cherry in center and roll/press the cake around that cherry to make a ball of cake.
- Repeat until the cherries and cake mix are gone.
- Place the cake balls into the fridge for another 30 minutes.
- Remove from fridge and make melt your chocolate.
- Follow directions on your candy melts or whatever chocolate you are using. I recommend using a glass bowl and you should cook for about 1-2 minutes to melt. Stir well. A glass bowl is recommended because it holds heat better than other materials and the chocolate will stay melted for dipping. Caution: it is hot!
- Place a cake ball on a fork. Place into the bowl of melted chocolate and use another fork to drizzle chocolate over the top until it is completely covered. Tap the side of the bowl gently with the fork to remove the excess chocolate and then place the Cherry Bomb on parchment paper to harden.
- Repeat this until all Cherry Bombs are completed.
- Melt white chocolate now to drizzle over the top for extra decoration (optional).
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