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Simple Cake Pops

Delightful and fun treats that are perfect for any occasion, made healthier with simple ingredient modifications.
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Prep Time 30 minutes
Cook Time 33 minutes
Total Time 1 hour 3 minutes
Servings: 18 cake pops
Course: Dessert, Snack
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

For the Cake
  • 1 package 15.25 ounce package yellow cake mix Can be substituted for sugar-free cake mix for a healthier option.
  • 1 cup water
  • 3 large eggs
  • 1/2 cup vegetable oil
For the Frosting
  • 1 container 16 ounce container prepared chocolate frosting Can be substituted with yogurt or homemade low-sugar frosting.
For Coating and Decoration
  • 18 sticks lollipop sticks
  • 1 bag 14 ounce bag chocolate candy melts Melt as needed for coating.
  • 1 tube 0.75 ounce tube decorating icing
  • 1 tablespoon multicolored candy sprinkles (optional)

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C). Grease a 9x13-inch baking dish.
  2. In a large bowl, beat the cake mix, water, oil, and eggs using an electric mixer on low speed for 30 seconds.
  3. Increase the mixer speed to medium and continue to beat for 2 more minutes.
  4. Pour the batter into the prepared baking dish and bake for 28 to 33 minutes or until a toothpick inserted in the center comes out clean.
  5. Remove from the oven and let the cake cool completely in the pan for at least 1 hour.
  6. Once cool, crumble the cake into a large bowl.
  7. Stir the frosting into the crumbled cake until the mixture is sticky and starts to come together but is not overly smooth.
  8. Refrigerate the mixture for at least 30 minutes until chilled.
  9. Roll the chilled cake mixture into eighteen 1 1/2-inch balls and place them on a baking sheet.
Coating and Decoration
  1. Melt about 1/4 cup of candy melts in a microwave-safe bowl for about 20 seconds on high.
  2. Push a lollipop stick halfway into each ball of cake mixture.
  3. Gently dip each ball into the melted chocolate to coat them evenly.
  4. Place the coated cake pops upright in a block of styrofoam.
  5. While the chocolate coating is still wet, decorate with candy sprinkles.
  6. Repeat the steps until you’ve made all the cake pops, melting more candy melts as needed.

Notes

Storage: If you have leftover cake pops, you can store them in an airtight container at room temperature for up to 3 days. For longer storage, freeze them for up to a month.