The easiest way to make cake pops for feeding a crowd! Perfect for your next bake sale or birthday party.
Satisfy your sweet tooth with this easy-to-make recipe for Easy Yellow Cake Pops.
1. Info for Easy Yellow Cake Pops
- Cook Time: 1 Hr 45 Min
- Total Time: 1 Hr 45 Min
- Servings: 24
- Calories: 152.45 kcal
2. Ingredients for Easy Yellow Cake Pops
- nonstick cooking spray
- 1 box yellow cake mix (15.25 oz. per box)
- 1 cup water
- 1/2 cup canola oil
- 3 eggs
- 1 jar vanilla frosting (12 oz. per jar)
- 4 oz. white chocolate bar (or semisweet chocolate, finely chopped, for cake pop sticks)
- 24 oz. white chocolate bar (or semisweet chocolate, finely chopped)
- 2 Tbsp. coconut oil
- Food coloring (optional)
Preheat the oven to 350°F.
Spray a 9×13-inch baking dish with nonstick cooking spray. Set aside.
Place the dry cake mix in a large mixing bowl. Add the water, canola oil, and eggs, and whisk until the ingredients are combined into a smooth batter.
Pour the batter into the prepared baking dish.
Bake the cake on middle rack of oven until a toothpick inserted in the center comes out clean, 38-40 minutes.
Check to see that cake is done. Remove from the oven or add time as needed. Allow the cake to cool until it reaches room temperature, at least two hours.
Line a large baking sheet with parchment paper.
Once the cake is completely cool, use clean hands to crumble it into a large mixing bowl, leaving no large pieces. Add the frosting to the crumbs and mix with a rubber spatula until the frosting is thoroughly incorporated.
Roll the cake mixture into 48 ping pong-sized balls, using a generous tablespoon for each, and arrange on the baking sheet.
Microwave the chocolate in a small bowl until melted and smooth.
Dip one end of a cake pop stick into the melted chocolate, insert it into a cake pop ball, and return cake pop to the baking sheet. Repeat with the remaining sticks and cake balls.
Transfer the baking sheet to the freezer and freeze the cake balls until they are very firm, about 1 hour.
Use a double boiler or microwave to fully melt the chopped white chocolate and coconut oil together. (Optional: Once the chocolate is melted, stir in food coloring, using enough drops until desired color is reached.)
Remove 3-4 cake balls from the freezer, leaving the rest inside so they stay as cold as possible. Dip a cake ball in the melted chocolate, tapping the stick gently against the side of the bowl to encourage the excess to drip off. Place the cake pop right-side up in a cake pop stand. Repeat, continuing to work in batches of 3-4 at a time, until all the cake pops are coated in chocolate.
Transfer the filled cake pop stand to the refrigerator to chill for at least 30 minutes, or until the chocolate is set. Serve and enjoy.