Easter Egg Cake Pops
Delightful and customizable Easter Egg Cake Pops made from cake mix and frosting, perfect for family gatherings and parties.
Ingredients
For the cake base
- 1 box box cake mix (any flavor) Vanilla or chocolate recommended.
- 3 large eggs Helps the cake rise.
- 1/2 cup vegetable oil Keeps the cake soft.
- 1 cup water Follow box instructions; milk can be substituted.
For assembly and decoration
- 1 cup frosting (any flavor) Cream cheese or buttercream recommended.
- 2 cups pastel chocolate melts Candy melts preferred for easy melting.
- 1 cup sprinkles Variety for decoration.
- 12 pieces lollipop sticks Sturdy ones that don’t bend.
Instructions
Baking
- Preheat your oven according to the cake mix box—usually 350°F. Mix the cake batter with cake mix, eggs, vegetable oil, and water.
- Pour into a 9x13 pan and bake per box instructions until a toothpick comes out with a few moist crumbs.
Cooling and Crumbling
- Let the cake cool completely, about 20 minutes.
- Crumble the cooled cake into a bowl until evenly crumbled.
Mixing and Shaping
- Mix in frosting a bit at a time, stirring until it holds together.
- Roll the mixture into egg-shaped ovals and place on a baking sheet lined with parchment.
Freezing
- Freeze the shaped eggs for about 30 minutes to firm them up.
Dipping
- Melt the pastel chocolate melts according to package instructions.
- Dip one end of a lollipop stick into melted chocolate, then insert it into each egg.
- Dunk each egg fully in melted chocolate, tapping off the excess.
- Add sprinkles while the coating is wet and allow coating to set upright.
Notes
For best results, ensure cake pops are cold before dipping. Store in an airtight container at room temperature for up to 2 days.
Nutrition
Serving: 1gCalories: 150kcalCarbohydrates: 20gProtein: 2gFat: 7gSaturated Fat: 3gSodium: 50mgSugar: 12g
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