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Easter Egg Cake Pops

Festive Easter egg cake pops with a moist vanilla cake center, coated in pastel candy melts and finished with colorful sprinkles.
Print Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 12
Ingredients Method

Ingredients
  

  • 1 box 15.25 ounces yellow or vanilla cake mix
  • 3 large eggs
  • 1/2 cup vegetable oil
  • 1 cup water
  • 1/2 cup store-bought vanilla frosting
  • 12 ounces pastel-colored candy melts
  • 1 tablespoon vegetable shortening for thinning the melts
  • 12 lollipop sticks
  • Assorted sprinkles for decoration

Method
 

  1. Preheat your oven to 350°F (175°C). Grease and flour your 9×13 inch pan.
  2. Prepare the cake mix according to the package instructions using the eggs, oil, and water. Bake as directed and allow the cake to cool completely on a wire rack.
  3. Once cooled, crumble the entire cake into a large bowl using your hands or a fork until no large chunks remain.
  4. Add the vanilla frosting to the cake crumbs. Mix thoroughly until the dough starts to stick together and can be easily molded.
  5. Take about 2 tablespoons of the mixture and roll it between your palms, then gently shape it into an oval to mimic an egg. Repeat until all dough is used.
  6. Place the shaped ovals on a parchment-lined baking sheet and refrigerate for 30 minutes to firm up.
  7. Melt the candy melts in a microwave-safe bowl in 30-second intervals, stirring in between, until smooth. Stir in the vegetable shortening to reach a pourable consistency.
  8. Dip one end of a lollipop stick into the melted candy, then insert it about halfway into the bottom of an egg-shaped cake piece.
  9. Dip the entire cake piece into the melted candy, tapping the stick gently against the side of the glass to remove excess coating.
  10. While the coating is still wet, add sprinkles or decorative sugar. Place the finished pop upright in a styrofoam block or a cake pop stand to set completely.