Ingredients
Scale
- 1 box (15.25 oz) cake mix (vanilla or yellow)
- 1 can (16 oz) frosting (vanilla or cream cheese)
- 12 oz candy melts (various pastel colors)
- 1–2 tablespoons vegetable shortening
- Lollipop sticks
- Sprinkles (Easter themed)
- Vegetable Oil as needed for baking cake
Instructions
- Step 1: Bake the cake according to package directions in a 9×13 inch pan. Let cool completely.
- Step 2: Crumble the cooled cake into a large bowl. Add the frosting and mix until well combined.
- Step 3: Roll the cake mixture into 1-inch balls and place on a baking sheet lined with parchment paper. Freeze for 15-20 minutes.
- Step 4: Melt the candy melts according to package directions, adding vegetable shortening to thin as needed. Dip the tip of a lollipop stick into the melted candy and insert it into a cake ball.
- Step 5: Dip each cake pop into the melted candy, tapping off any excess. Immediately decorate with sprinkles.
- Step 6: Stand the cake pops upright in a styrofoam block or place back on the parchment paper until the candy coating is set.
Notes
- Store finished cake pops in an airtight container at room temperature to maintain their texture and prevent the candy coating from sweating.
- These cake pops are best enjoyed at room temperature, but if the candy coating has softened slightly, a quick chill in the fridge will re-harden it.
- Serve these delightful Easter Egg Cake Pops on a festive platter or arrange them in a decorative egg carton for an extra touch of whimsy.
- For a smoother candy coating, melt the candy melts in 30-second intervals, stirring in between, and add shortening a little at a time until you reach the desired consistency.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American