Easter Cake Pops
Easter Cake Pops are so fun, easy and the perfect dessert for an Easter celebration! They are easy to make, made with a moist and rich cake center, and coated with colorful melted chocolate and Easter sprinkles. Kids can even help make and decorate this festive treat!
Servings: 22 cake pops
Ingredients
- 1 package white cake mix
- 1 cup water
- 1/2 cup vegetable oil
- 3 large whole eggs
- 2 tablespoons canned white, vanilla or cream cheese frosting
- 40 ounces vanilla melting chocolate or almond bark divided
- pastel colored food coloring gels such as yellow, pink, purple, green and blue
- Easter sprinkles
Instructions
- Prepare the cake mix with the water, oil, and eggs. Bake in a 9×13-inch baking pan according to the package instructions. Let cake cool completely.
- Crumble the entire cake in a large bowl with a fork to form crumbs.
- Add the frosting and mix it into the cake crumbs with your hands or an electric mixer until it forms a ball. Add more frosting if needed to get the right consistency.
- Roll the dough into 1-inch balls and place them onto a baking sheet lined with parchment paper.
- Melt a very small amount of almond bark in the microwave. Dip cake pop sticks or lollipop sticks into melted chocolate and then push them into the cake pops. Refrigerate for 1 hour.
- Melt remaining almond bark in the microwave and divide into 5 bowls (depending on how many colors you can make). Add food gels and mix.
- Dip cake pops into melted chocolate until fully coated. Be sure to scrape the excess chocolate on the side of the bowl. Place upright in a holder or foam base to allow the chocolate to harden.
- Add sprinkles before chocolate hardens to some, drizzle the rest (or all) with remaining melted chocolate, and sprinkles. Repeat until all of the cake pops are decorated then let the cake pops sit until set.