Easy Pink Cake Pops Recipe

Introduction

Cake pops are a fun and delicious treat that combine moist cake with smooth frosting, coated in colorful candy melts. They’re perfect for parties, gifts, or just a sweet snack. This recipe makes charming vanilla cake pops with a lovely pink coating and white sprinkles.

Ingredients

• 1 box vanilla cake mix
• 1/3 cup French vanilla frosting
• 1 bag light pink candy melts (12 oz)
• White sprinkles

Instructions

1. Step 1: Prepare the cake according to the package instructions. Beat the cake mix with water, oil, and eggs, then pour the batter into a greased 9×13-inch baking dish or two 8×8-inch round pans. Bake at 350°F until a toothpick inserted in the center comes out clean. Let cool completely.
2. Step 2: Crumble the cooled cake into a large bowl using a fork. Stir in the French vanilla frosting until evenly combined. Cover the mixture and freeze until chilled.
3. Step 3: Roll the chilled cake mixture into evenly sized balls using your hands. Freeze the balls again until firm. For smoother cake pops, roll them again after freezing to perfect their shape. Place the balls on a baking sheet.
4. Step 4: Melt the pink candy melts in the microwave or using a double boiler. Dip each lollipop stick into the melted candy, then insert it halfway into each cake ball. Freeze the cake pops again until the stick is firmly set.
5. Step 5: Dip each cake pop into the melted candy melts or use a spoon to coat thoroughly. Decorate with white sprinkles while the coating is still wet. Place the pops upright in a styrofoam block or a box to allow the coating to harden completely.

Tips & Variations

• For easier shaping, keep the cake and frosting mixture cold to prevent sticking and crumbling.
• Try different candy melt colors or add themed sprinkles for holidays or special occasions.
• If you don’t have a styrofoam block, use an empty box with holes poked in the top to hold the pops upright.

Storage

Store cake pops in an airtight container in the refrigerator for up to 4 days. Before serving, let them come to room temperature for the best flavor and texture. You can also freeze them for longer storage; thaw in the refrigerator overnight before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use homemade cake instead of a cake mix?

Absolutely! Homemade cake works well as long as it’s fully cooled before crumbling and mixing with the frosting.

How do I prevent the cake pops from falling off the sticks?

Dipping the stick in melted candy before inserting it into the cake ball helps secure it. Also, freezing the pops after inserting the sticks allows the coating to set firmly, preventing slipping.

Easy Pink Cake Pops Recipe

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4.8 from 147 reviews

These delicious and colorful cake pops are a fun and easy treat made from moist vanilla cake mixed with creamy vanilla frosting, dipped in smooth pink candy melts, and decorated with white sprinkles. Perfect for parties, gifts, or a delightful snack, this recipe guides you through baking, mixing, shaping, and decorating to create charming bite-sized cake treats on a stick.

• Author: Windy
• Prep Time: 20 minutes
• Cook Time: 25-30 minutes
• Total Time: 2 hours
• Yield: Approximately 24 cake pops 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Cake

• 1 box vanilla cake mix
• Water, oil, and eggs (as required by cake mix package)

Frosting

• 1/3 cup french vanilla frosting

Decoration

• 1 bag light pink candy melts (12 oz)
• White sprinkles
• Lollipop sticks

Instructions

1. Bake the Cake: Preheat your oven to 350°F (175°C). Prepare the cake batter according to the instructions on the vanilla cake mix box by beating together cake mix, water, oil, and eggs. Pour the batter into a greased 9×13-inch baking dish or two 8×8-inch round pans. Bake until a toothpick inserted in the center comes out clean, typically about 25-30 minutes.
2. Cool and Crumble: Allow the cake to cool completely. Once cooled, crumble the cake into small pieces using a fork directly in a large bowl or the baking dish. Stir in the 1/3 cup of French vanilla frosting until the mixture is evenly moist and sticky. Cover the bowl and freeze the mixture until thoroughly chilled, about 30 minutes.
3. Shape into Balls: Using your hands, roll the chilled cake and frosting mixture into even-sized balls, about 1 to 1.5 inches in diameter. For best results, keep the mixture cold while shaping as it is very moist and can be difficult to form at room temperature. After forming the balls, freeze again until firm, approximately 30-60 minutes. Once frozen, gently roll the balls again to smooth out any rough edges. Place them on a baking sheet lined with parchment paper.
4. Insert Sticks: Melt a small amount of the pink candy melts in the microwave or double boiler. Dip the tip of each lollipop stick into the melted candy, then insert it halfway into each cake ball. This helps secure the stick inside. Place the cake pops back into the freezer until the candy coating is solidified, about 10-15 minutes.
5. Coat the Cake Pops: Melt the remaining candy melts thoroughly until smooth. Dip each cake pop into the melted candy or use a spoon to coat and twirl them until fully covered. Quickly decorate with white sprinkles while the coating is still wet. Stand the completed cake pops upright in a styrofoam block or a box to allow the candy coating to harden completely, about 20-30 minutes at room temperature.

Notes

• Make sure the cake is completely cooled before crumbling to avoid a gummy texture.
• Freezing the mixture between steps helps make rolling and coating easier and more precise.
• If candy melts are too thick, add a little vegetable oil or shortening to thin for easier dipping.
• Use a styrofoam block for drying cake pops upright to maintain shape and even coating.
• Store finished cake pops in an airtight container at room temperature or refrigerate if preferred. They keep best up to 3-4 days.

Keywords: cake pops, vanilla cake, dessert, party treats, candy melts, easy cake pop recipe