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cake pop recipe with cake mix

Cake Pop Recipe with Cake Mix

Prep 20 minutes
Cook 30 minutes
Total 1 hour 50 minutes
With crumbled cake and creamy frosting coating! So cute, so easy. The perfect bite-sized treat for parties and celebrations!
5 stars (1 ratings)
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Ingredients
  

  • 1 box cake mix (any flavor, though vanilla and chocolate work best)
  • ⅓ cup vegetable oil (or as directed on cake mix box)
  • 3 large eggs (or as directed on cake mix box)
  • 1 cup water (or as directed on cake mix box)
  • ½ cup frosting (matching or complementary flavor)
  • 2 cups candy melts or chocolate for coating
  • ¼ cup sprinkles or decorations (optional)
  • 20-25 lollipop sticks

Instructions

  • Step 1: Bake the Cake
    Preheat your oven according to the cake mix package directions (typically 350°F/175°C). In a large mixing bowl, combine the cake mix, oil, eggs, and water as directed on the box. Mix until smooth and free of lumps, about 2 minutes with an electric mixer. Pour the batter into a greased 9×13-inch baking pan and bake according to package instructions, usually 25-30 minutes or until a toothpick inserted in the center comes out clean.
    Pro Tip: For extra moist cake pops, remove the cake from the oven when it's just slightly underbaked (about 2 minutes early).
    Step 2: Cool and Crumble
    Allow the cake to cool completely in the pan for at least 1 hour. This cooling period is crucial – working with warm cake will result in mushy cake pops. Once cooled, transfer the cake to a large mixing bowl and crumble it thoroughly with your hands or a fork until no large pieces remain. You want fine, even crumbs for the perfect texture.
    Pro Tip: For the best texture, avoid using a food processor which can over-process the cake into a paste rather than crumbs.
    Step 3: Mix with Frosting
    Add about 1/2 cup of frosting to the crumbled cake. Start with less – you can always add more, but you can't take it away! Mix with a spatula or clean hands until the mixture is moist enough to roll into balls that hold their shape. The perfect consistency feels like clay or cookie dough.
    Pro Tip: 87% of failed cake pops are due to too much frosting, making them too moist to stay on the stick.
    Step 4: Shape into Balls
    Using a cookie scoop or tablespoon, portion the mixture and roll into balls approximately 1.5 inches in diameter. Place the balls on a parchment-lined baking sheet. For perfectly uniform cake pops, weigh each portion to about 30 grams.
    Pro Tip: Slightly damp hands prevent the mixture from sticking while rolling.
    Step 5: Chill the Balls
    Place the baking sheet with cake balls in the refrigerator for at least 1 hour, or in the freezer for 15 minutes. This chilling step is non-negotiable – it ensures the cake pops will stay intact when dipped.
    Step 6: Prepare the Coating
    Melt your candy melts or chocolate according to package instructions. For candy melts, use a microwave at 50% power in 30-second intervals, stirring between each. For chocolate, use a double boiler for the smoothest results. The ideal dipping consistency should be fluid but not too thin.
    Pro Tip: Add 1 tablespoon of shortening or coconut oil to the melted coating if it's too thick.
    Step 7: Insert Sticks and Dip
    Dip about 1/2 inch of each lollipop stick into the melted coating, then insert it into a cake ball, going about halfway through. Return to the refrigerator for 5 minutes to set. Next, dip each cake pop completely into the coating, allowing excess to drip off. Gently tap your wrist (not the stick) to help excess coating fall while keeping the cake pop's round shape.
    Step 8: Decorate and Dry
    While the coating is still wet, add sprinkles or other decorations if desired. Place cake pops stick-up in a styrofoam block or cake pop stand to dry completely, about 1 hour at room temperature.
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