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Cake Pops

Cake Pops

Make these Cake Pops for birthdays, holidays or any time your kids are asking for a bite-sized treat. Easy to make, fun and oh so delicious!
Prep Time 30 minutes
Cook Time 30 minutes
chilling/freezing 1 hour 30 minutes
Total Time 2 hours 30 minutes
Course Dessert
Cuisine American
Servings 40 cake pops

Equipment

  • 9x13 inch baking pan
  • Mixing Bowl
  • hand mixer, stand mixer or whisk
  • Wire rack
  • Baking sheet
  • Parchment paper
  • 2-cup glass measuring cup
  • Cake pop sticks
  • Styrofoam block

Ingredients
  

  • 13.25 oz package yellow cake mix Betty Crocker
  • 1 cup water
  • 3 eggs
  • 1/3 cup vegetable oil

Store Bought Frosting

  • 16 oz container of store bought frosting Betty Crocker

Homemade Frosting

  • 1/2 cup butter softened
  • 2 cups powdered sugar
  • 3 tbsp heavy cream or milk
  • 1 tsp pure vanilla extract

Coating

  • 32 oz candy melts or coating
  • 1-2 tsp vegetable shortening if needed to thin out the candy melts
  • nonpareils or sprinkles

Instructions
 

  • Preheat oven to 350°F (177°C).  Spray baking pan with baking spray with flour. Set aside.
  • In a mixing bowl, add cake mix, water, eggs and vegetable oil. Use a hand mixer, stand mixer with paddle attachment, or whisk and beat until smooth, about 2 minutes. Pour batter into prepared baking pan.
  • Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
  • Set pan onto a wire rack and cool completely.

Homemade frosting

  • Use a hand mixer and beat butter until creamy. Add powdered sugar, heavy cream and vanilla and beat until smooth and creamy.
  • Once cake has cooled completely, use a knife to trim off the crust/hard pieces.
  • Crumble the cake into a large mixing bowl. Make sure there are no large lumps.
  • If using the homemade frosting add it to the mixing bowl. If using store bought frosting add 2/3 of the container to the mixing bowl.
  • Beat until the frosting and the cake is fully combined. Mixture may be sticky.
  • Scoop about 1 tbsp of the mixture and roll it into a ball. If mixture is too hard to roll, place it into the refrigerator for 20-30 minutes. They do not need to be perfect at this point. Place balls on a parchment lined baking sheet. Freeze for 1 hour to set. Afterwards, re-roll the balls until they are smooth and perfectly round in shape. Place the balls back into the freezer, as you will work in batches.
  • Place 1/4 cup of candy melts into a 2-cup glass measuring cup. Microwave in 30 second intervals, stirring after each interval, until the candy melts are melted and smooth.

Dipping the Sticks/Coating the Cake Balls

  • Work in batches. Remove 10 cake balls from the freezer at a time. Dip a lollipop stick into the melted coating about 1/2 inch. Insert a stick into the center of each cake ball, about 1/2 way through. Place the cake balls back into the refrigerator or in the freezer (if they will fit) and continue this process until all the cake balls are finished. Let the sticks set for 20 minutes.
  • Add the remaining candy melts to a 2-cup glass measuring cup. Microwave on 30 second intervals, stirring after each, until the candy melts are melted and smooth. If mixture is too thick, add 1-2 tsp of vegetable shortening to thin it out.
  • Once again, working in batches, dip each cake ball into the melted coating until it is completely covered. Gently tap excess coating, allowing it to drip off. Add nonpareils or sprinkles to the top. Place cake pops upright into a styrofoam block. Continue process until all the cake balls are coated and decorated. Make sure the cake balls are very cold before dipping for best results.
  • Allow coating to set for about 1 hour. You can also place them in the refrigerator to speed up the process.
  • Once coating is set, serve and enjoy!
  • To store, place in the refrigerator for up to 7 days. To freeze, store in an airtight container or freezer bag and freeze for up to 3 months.
Keyword Cake on a Stick, Cake Pops, Cake Truffles, Festive Bite-Sized Treats, Lollipop Treats