Easter Cake Pops – a delicious recipe with cake, cream cheese type, chocolates white melting, sprinkles. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Bake the cake per package instructions. Remove from the oven and cool completely. When cool, crumble well and mix in the cake icing. Roll into golf ball sized balls and place on popsicle sticks. I found that it was best to refrigerate the mixture for 24 hours first - that makes it much easier to form the balls.
2
Once the balls are formed and on the sick, set them aside. Melt the chocolates in a microwave safe bowl on the high temp setting, stirring every 30 secs until completely melted. Dip the cake pops into the white chocolate and cover well. Sprinkle with sprinkles of your choice and allow to cool. I used a special holder that I purchased just for cake pops from the craft store - this made the whole process much easier.
330
kcal
Calories
27
g
Fat
17
g
Carbs
5
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 4 ingredients. The key ingredients include: 1 box cake mix prepared per package instructions, 8 ounces cream cheese type cake icing, 1 bag chocolates white melting, candy sprinkles.
Yes, Easter Cake Pops falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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