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–+ servings
Easter Cake Pops

Easter Cake Pops: Sweet Spring Treats for Family Fun

Create delightful Easter Cake Pops, a perfect family-friendly treat for the holiday celebration.
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Prep Time 30 minutes
Cook Time 30 minutes
Chilling Time 30 minutes
Total Time 1 hour 30 minutes
Servings: 12 pops
Course: Dessert
Cuisine: American
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake Pops
  • 1 box Cake Mix Choose your favorite flavor
  • 1/4 cup Prepared Frosting Store-bought or homemade
  • 12 sticks Lollipop Sticks Essential for serving
For the Candy Coating
  • 1 bag Candy Coating Disks Choose vibrant colors
Optional Toppings
  • 1 cup Sprinkles Add color and crunch
  • 1 cup Colored Sugar For a sparkling finish
  • 1 cup Assorted Candies To personalize each pop

Equipment

  • Oven
  • Mixing bowl
  • Microwave
  • Cake Pop Stand
  • Parchment paper

Method
 

Step-by-Step Instructions for Easter Cake Pops
  1. Preheat your oven to 350°F (175°C). Grease a 13x9-inch pan, then prepare your cake mix according to package directions. Bake for 25-30 minutes and cool completely.
  2. Break the cooled cake into coarse crumbs in a large bowl. Aim for a texture similar to fine sand.
  3. Add 1/4 cup of prepared frosting to the cake crumbs and mix until moldable. Adjust with more frosting if needed.
  4. Shape about 2 tablespoons of the mixture into egg forms and refrigerate for 20-30 minutes.
  5. Melt candy coating in a microwave-safe bowl, stirring every 30 seconds until smooth.
  6. Insert lollipop sticks into each chilled cake pop, then dip in melted coating and allow excess to drip off.
  7. Stand the decorated cake pops upright in a foam block to set for about 20-30 minutes.

Nutrition

Serving: 1popCalories: 150kcalCarbohydrates: 20gProtein: 2gFat: 7gSaturated Fat: 4gCholesterol: 20mgSodium: 100mgPotassium: 50mgSugar: 12gVitamin A: 200IUCalcium: 20mg

Notes

Store cake pops in an airtight container: 3 days at room temperature, up to a week in the fridge, or freeze for up to 3 months.

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