Mini cake and frosting balls coated in a hard shell, finished with a sucker stick for a bite-size dessert treat!

Les
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Ingredients

30
Original recipe yields 30 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Grease bottom of a 9x13-inch baking pan. Line a baking sheet with parchment paper.

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  • Beat cake mix, water, eggs, and vegetable oil in a large bowl with an electric mixer on low speed until cake mix is moistened, 30 seconds. Increase speed to medium and beat until batter is thoroughly combined, 2 minutes. Pour into prepared baking pan.

  • Bake cake in the preheated oven until the top is lightly browned and a toothpick inserted into the middle of the cake comes out clean, about 30 minutes. Cool in pan for 10 minutes before removing from pan to finish cooling.

  • Crumble cake into a large bowl and mix crumbs with vanilla frosting. Pinch off about 2 tablespoons of cake crumb mixture and roll into a ball about 1 inch in diameter. Repeat with remaining cake mixture. Place cake balls onto parchment paper-lined baking sheet and freeze for 15 minutes.

  • Pour candy sprinkles into a bowl.

  • Melt 4 blocks of vanilla almond bark in a small saucepan over low heat and stir until coating is melted and smooth. Insert a lollipop stick into a cake ball and slowly and carefully dip the cake ball into the melted coating, spinning the cake ball slightly to get an even, smooth coat. Cover the entire ball and about 1/4 inch of the lollipop stick where it meets the ball. Repeat dipping remaining cake balls, melting additional coating as you work.

  • Decorate each cake ball with candy sprinkles by dipping or applying as desired; place lollipop handles into styrofoam block and let coating harden. Work quickly; coating will set in a minute or so.

Cook's Note:

I recently made these with my 8-year-old for Christmas, and made little snowmen. She LOVED decorating them. Some fun toppings to use are crushed peanuts or peanut butter cups, or small chocolate candies.

Partner Tip

Reynolds® parchment can be used for easier cleanup/removal from the pan.

Nutrition Facts

291 calories; 16 g total fat; 24 mg cholesterol; 150 mg sodium. 35.4 g carbohydrates; 2.8 g protein; Full Nutrition

Reviews (11)

Read More Reviews

Most helpful positive review

Rating: 5 stars
09/08/2016
This is a great cake pop recipe and it's what I use every time. I use different flavors though. Red velvet cake cream cheese icing is my fav! Read More
(5)

Most helpful critical review

Rating: 3 stars
04/26/2016
My 8 yr old liked the taste. However we made these on a hot day so we should have left them in freezer longer. They were falling apart in the warm white chocolate. We substituted white chocolate chips & melted in microwave. You have to immediately decorate because the chocolate sets (hardens). Read More
(3)
13 Ratings
  • 5 star values: 4
  • 4 star values: 4
  • 3 star values: 3
  • 2 star values: 1
  • 1 star values: 1
Rating: 5 stars
09/08/2016
This is a great cake pop recipe and it's what I use every time. I use different flavors though. Red velvet cake cream cheese icing is my fav! Read More
(5)
Rating: 5 stars
09/08/2016
This is a great cake pop recipe and it's what I use every time. I use different flavors though. Red velvet cake cream cheese icing is my fav! Read More
(5)
Rating: 3 stars
04/26/2016
My 8 yr old liked the taste. However we made these on a hot day so we should have left them in freezer longer. They were falling apart in the warm white chocolate. We substituted white chocolate chips & melted in microwave. You have to immediately decorate because the chocolate sets (hardens). Read More
(3)
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Rating: 4 stars
07/28/2017
Good basic recipe but they turn out way too sweet and I like sweet things. I read a blog that said add frosting to your liking and look for the consistency of a dough that sticks together and rolls nicely. I tried that - half a can worked perfectly - and was delicious. Read More
(1)
Rating: 5 stars
09/19/2014
Worked great! Read More
(1)
Rating: 4 stars
02/13/2019
These turned out great! The only thing I would do different next time would be to keep the cake pops in the freezer for 45 minutes instead of 15. When the cake pops were dipped in the melted bark the first time it fell apart. Read More
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Rating: 1 stars
04/11/2017
This did not work for me at all! Read More
Rating: 3 stars
01/07/2020
I made this but used confetti cake and I have to throw them out and try a different approach. Maybe I shoulda stuck with yellow cake. They were too soft and just fell off the sticks. Read More
Rating: 2 stars
04/08/2018
1 star for creativity and 1 for effort Other than that these are a pain in neck and elsewhere to make. The taste of the cake was soggy grainy and looked unappealing. Then everyone has an opinion. Read More
Rating: 4 stars
09/11/2017
Made vanilla cake and homemade vanilla frosting with chocolate bark and rainbow sprinkles. I would add less frosting to the cake crumb next time. It was a little too moist. Otherwise AMAZING Read More