Fun Cake Pops – a delicious recipe with yellow cake, water, eggs, vegetable oil, vanilla frosting, chocolate melting wafers. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat the oven to 350 degrees F (175 degrees C). Grease the bottom of a 9x13-inch baking pan.
2
Combine cake mix, water, eggs, and oil in a bowl; mix well. Pour into prepared pan.
3
Bake in the preheated oven until a toothpick inserted in the center comes out clean, 23 to 28 minutes. Remove from oven and allow to cool until safe to handle, about 30 minutes.
4
Crumble cake into a large bowl and add 1/2 the frosting. Mix using hands until thoroughly combined and thick; stir in more frosting if necessary. Roll mixture into approximately 40 balls and place on a baking sheet. Cover with plastic wrap and refrigerate for 1 hour, or up to overnight.
5
Place chocolate melting wafers in a microwave-safe bowl and melt in the microwave, stirring frequently, 2 to 3 minutes.
6
Pour sprinkles into a shallow bowl.
7
Dip the tip of a lollipop stick in melted chocolate and insert into the flat end of a cake ball about halfway through. Dip cake pop into melted chocolate and rotate to cover. Tap softly to remove excess chocolate, and immediately cover with sprinkles before chocolate hardens. Push cake pop stick into styrofoam block as a stand. Repeat with remaining cake balls.
8
Allow cake pops to harden, about 1 hour.
581
kcal
Calories
45
g
Fat
19
g
Carbs
11
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 9 ingredients. The key ingredients include: 1 package yellow cake mix (such as Duncan Hines(R)), 1 cup water, 3 eggs, 1/2 cup vegetable oil, and more.
Yes, Fun 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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