Pretty Cake Pops Recipe

Ingredients

This recipe was developed at its original yield. Ingredient amounts are automatically adjusted, but cooking times and steps remain unchanged. Note that not all recipes scale perfectly.

Original recipe (1X) yields 30 servings:

• 1 (15.25 ounce) package yellow cake mix
• 1 cup water
• 3 eggs
• cup vegetable oil
• 1 (16 ounce) prepared vanilla frosting
• cup multicolored candy sprinkles, or as needed (Optional)
• 1 (24 ounce) package vanilla almond bark, or as needed
• 1 package paper lollipop sticks
• 1 12x12-inch block of styrofoam

Directions

Step 1: Preheat oven to 350F (175C). Grease the bottom of a 9x13-inch baking pan and line a baking sheet with parchment paper.

Step 2: In a large bowl, combine the cake mix, water, eggs, and vegetable oil. Beat with an electric mixer on low speed for 30 seconds until the cake mix is moistened. Increase the speed to medium and continue mixing for 2 minutes, until the batter is smooth and well-combined.

Step 3: Pour the batter into the prepared baking pan and bake in the preheated oven for about 30 minutes. The cake is ready when the top is lightly browned and a toothpick inserted into the center comes out clean.

Step 4: Let the cake cool in the pan for 10 minutes, then remove from the pan and allow to cool completely on a wire rack.

Step 5: Once cooled, crumble the cake into a large bowl. Add the vanilla frosting and mix the crumbs and frosting together until fully incorporated.

Step 6: Pinch off about 2 tablespoons of the cake mixture and roll it into a ball, approximately 1 inch in diameter. Repeat with the remaining cake mixture.

Step 7: Place the cake balls onto the parchment-lined baking sheet and freeze them for 15 minutes to firm up.

Step 8: Pour candy sprinkles into a bowl, ready for decorating.

Step 9: In a small saucepan, melt 4 blocks of vanilla almond bark over low heat. Stir until the coating is melted and smooth.

Step 10: Insert a lollipop stick into each cake ball. Carefully dip each ball into the melted coating, spinning slightly to ensure an even, smooth coat. Be sure to cover the entire cake ball and about inch of the lollipop stick at the base.

Step 11: Repeat the dipping process with the remaining cake balls, melting additional almond bark as needed. Decorate the cake balls with candy sprinkles by dipping or applying as desired.

Step 12: Place the decorated cake pops into a block of styrofoam to hold them upright as the coating hardens. Work quickly, as the coating will set in about a minute.

Cook's Note

I recently made these with my 8-year-old for Christmas, and we had so much fun decorating them. She absolutely loved it! You can also experiment with different toppings, such as crushed peanuts, peanut butter cups, or small chocolate candies.

Nutrition Facts (per serving)

Calories	291
Total Fat	16g
Saturated Fat	6g
Cholesterol	24mg
Sodium	150mg
Total Carbohydrate	35g
Dietary Fiber	0g
Total Sugars	30g
Protein	3g
Calcium	69mg
Iron	1mg
Potassium	118mg

Servings Per Recipe: 30

Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. For a medically restricted diet, consult your doctor or registered dietitian before preparing this recipe.