Ingredients
Method
Bake the Cake
- Preheat your oven according to the instructions on the cake mix package.
- Prepare the cake batter as directed and bake in a greased 9x13 inch pan.
- Allow the cake to cool completely on a wire rack.
Crumble the Cake
- Once cooled, crumble the cake into a large mixing bowl using your hands until finely crumbled.
Mix in the Frosting
- Add the frosting to the crumbled cake and mix well until fully combined.
- The mixture should be moist enough to hold its shape when rolled into a ball.
Shape into Balls
- Take portions of the cake mixture and roll them into 1-inch balls.
- Place them on a baking sheet lined with parchment paper.
Chill
- Place the baking sheet in the refrigerator for about 30 minutes to allow the cake balls to firm up.
Melt White Chocolate
- In a microwave-safe bowl, melt white chocolate chips in 30-second increments, stirring in between until smooth.
Dip the Cake Pops
- Remove the cake balls from the refrigerator.
- Dip the end of each popsicle stick into the melted white chocolate and insert it into the center of each cake ball.
Coat with Chocolate
- Dip each cake ball into the melted white chocolate, ensuring it’s fully coated.
- Allow the excess chocolate to drip off.
Add Sprinkles
- While the chocolate is still wet, sprinkle the cake pops with your choice of sprinkles for a festive touch.
Let Set
- Stand the cake pops upright in a foam block or styrofoam to allow the chocolate to set completely.
Notes
If you have any leftovers, store your cake pops in an airtight container in the refrigerator for up to a week. They can also be frozen for up to a month. Allow to thaw in the fridge overnight before enjoying.