5 from 1 vote
Easter Cake Pops
Easter Cake Pops
Prep Time
45 mins
Cook Time
30 mins
Freezing Time
1 hr
Total Time
1 hr 15 mins
 

Easter Cake Pops are an adorable and delicious Easter dessert perfect for any Spring gathering! Cake balls shaped into eggs are made easy with store-bought cake mix and frosting, and a simple sprinkle of sprinkles!

Course: Dessert
Cuisine: American
Keyword: Easter Cake Pops
Servings: 30
Calories: 191 kcal
Author: Kelly Anthony
Ingredients
  • 1 box of yellow cake mix baked according to package instructions
  • 1 cup creamy white frosting storebought
  • 1 teaspoon pure vanilla extract
  • 3/4 teaspoon Kosher salt
  • 3/4 cup assorted pastel-colored Jimmies sprinkles
  • 3 tablespoons white nonpareils
  • 30 lollipop sticks
  • 36 ounces white Ghirardelli melting candy wafers
Instructions
  1. Have ready a sheet pan lined with wax paper or a large food storage container, plus a few sheets of wax paper (to be used for separating layers) -- whichever will fit best in your freezer.
  2. Once the cake has cooled, transfer it to a large mixing bowl in large chunks and break up into crumbles with your hands.
  3. Add the frosting, vanilla, salt, and sprinkles if using, and either mix with your hands or a sturdy wooden spoon until well-combined.
  4. With cupped hands, roll about 2 tablespoons of the mix into a ball. Taper the top to look like an egg, and set on the wax paper. Repeat until all of the mix has been prepared.
  5. Transfer all of the cake balls to a sheet pan lined with wax paper or the storage container. If using the storage container, separate each layer of cake balls with a sheet of wax paper. Freeze for 1 hour.
  6. Combine Jimmie and nonpareils sprinkles in a bowl and mix to combine. Set aside until ready to use.
  7. Remove from the freezer, and melt the candy wafers according to package instructions. If you'd like, transfer some of the melted wafers to a Pyrex measuring cup to make dipping easier.
  8. Have your work surface and sprinkles ready. Dip the tip of the lollipop in the melted wafers, and then gently insert it into the center of the cake ball, about 3/4 of the way down.

  9. Submerge the cake ball completely in the melting wafers, and allow the excess to drip off before transferring to the work surface.
  10. Decorate the cake ball with sprinkles right away, before the coating hardens. Repeat with the remaining cake balls.
  11. Allow the candy shell to harden completely before serving, 25-30 minutes.
Nutrition Facts
Easter Cake Pops
Amount Per Serving
Calories 191 Calories from Fat 54
% Daily Value*
Fat 6g9%
Saturated Fat 4g25%
Sodium 212mg9%
Potassium 10mg0%
Carbohydrates 33g11%
Sugar 25g28%
Calcium 36mg4%
Iron 0.4mg2%
* Percent Daily Values are based on a 2000 calorie diet.