Go Back
–+ servings

Original Post: https://www.sweetandsavorybyshinee.com/easy-cake-pops/

unicorn cake pops in a cup.

Cake Pops

Prep Time: 25 minutes
Cook Time: 15 minutes
Chill Time:: 2 hours
Total Time: 2 hours 40 minutes
Servings: 25 cake pops
Calories: 242kcal
Author: Shinee
Learn how to roll and dip cake pops with this easy-to-master cake pop recipe! These eye-catching portable treats are perfect for birthday parties, showers, and more.
Print Recipe

Ingredients

  • 1 box yellow cake mix Note 1
  • 3 large eggs
  • 1 cup (240 ml) water (or milk)
  • ½ cup (120 ml) vegetable oil
  • 4 ounces cream cheese Note 2
  • 25 cake pop sticks
  • 16 ounces (450 g) almond bark Note 3

Equipment

  • half sheet pan
  • large bowl
  • baking sheet
  • cake pop sticks
  • Styrofoam or cake pop stand

Instructions

Bake the cake:

  • Preheat the oven to 350°F. Line a baker’s half sheet pan with parchment paper or a silicone mat.
  • In a large mixing bowl, beat the cake mix, eggs, water, and vegetable oil for 2 minutes.
  • Pour the batter into the prepared baking sheet and spread it evenly.
  • Bake for 15 minutes, or until an inserted toothpick comes out clean. Cool the cake completely.

Make the cake pop mixture:

  • Crumble the cooled cake into a large bowl.
  • Add the cream cheese and mix it well into the cake crumbs with clean hands. Make sure there’s no dry cake visible.

Form the cake balls:

  • Divide the cake pops into 1.5-inch balls and arrange them on a lined baking sheet.
  • Refrigerate for 2 hours, or overnight.

Coat the cake balls:

  • Melt a small amount of almond bark in the microwave.
  • Dip cake pop sticks into the melted almond bark about ½-inch deep, then insert it into the chilled cake balls. Continue this process until all the cake balls have a stick. Put them back into the fridge.
  • Melt the remaining almond bark in a 2-cup measuring cup in the microwave until nice and smooth.
  • Prepare sprinkles in small bowls, if using, to decorate the cake balls.
  • Bring out about 10 cake balls at a time. Dip each cake ball into the melted almond bark until it’s fully covered, including the base. Gently shake it to let the excess coating drip off. Immediately decorate the top with sprinkles, if desired. And place the cake pops upright into a Styrofoam, or box, or special cake pop stand.
  • Repeat with the remaining cake balls. Be sure to bring about 10 cake balls out of the refrigerator at a time, or cake balls will fall out of the stick it they warm up at room temperature.
  • Let the cake pops set for about an hour before packaging.

Notes

Note 1: You can make the cake however you like. You can follow the box directions, or substitute butter for oil, milk for water, etc.
Note 2: I find cake mix cake a bit on sweeter side and that’s why I prefer to use plain cream cheese to make the cake pops. We’ve tested this recipe with store-bought frosting, regular buttercream and plain cream cheese. And in blind taste testing, cream cheese won! Store-bought frosting made the cake balls way too sweet.
Note 3: Almond bark is the best for coating cake balls, as it has the perfect consistency compared to candy melts. If using candy melts, you may add ½ teaspoon vegetable oil to thin it out. You could use white/semi-sweet/milk chocolate, but you’ll need to properly temper the chocolate for it to set properly.
Storing Tips:
- Store in the refrigerator for up to 1 week.
- Freeze for up to 2 months in an airtight container. Thaw in the refrigerator overnight. 

Nutrition

Calories: 242kcal
Carbohydrates: 30g
Protein: 2g
Fat: 12g
Sugar: 22g
Sodium: 178mg