White Chocolate Cake Pops Recipe

40 Servings


3 HRS 15 MIN


30-60 mins


2 HRS 15 MIN




1 pkg

(2-layer size) yellow cake mix

3/4 cup

ready-to-spread vanilla frosting

1/2 cup

multi-colored sprinkles


Step 1

Heat oven to 350ºF.

Step 2

Prepare cake batter and bake as directed on package for 13x9-inch cake, blending dry pudding mix into batter before pouring into prepared pan. Cool completely.

Step 3

Crumble cake into large bowl. Add frosting; mix well. Shape into 40 (1-inch) balls; place in single layer on rimmed baking sheet. Freeze 10 min.

Step 4

Melt chocolate as directed on package. Working in small batches, dip 1 lollipop stick 1/2 inch into melted chocolate, then insert dipped end of stick into center of 1 cake ball; return to baking sheet. Repeat with remaining cake balls and additional lollipop sticks. Freeze 30 min. Let remaining melted chocolate stand at room temperature until ready to use.

Step 5

Cover second baking sheet with waxed paper. Warm remaining melted chocolate by microwaving it on HIGH 30 sec. or just until heated through, stirring every 10 sec.

Step 6

Dip cake pops, 1 at a time, into chocolate, turning to evenly coat all sides of each pop with chocolate; top with sprinkles. Stand, stick ends up, on prepared baking sheet.

Step 7

Refrigerate 30 min. or until firm.