Ingredients
Equipment
Method
- Prepare the cake according to the box directions, using the ingredients listed on the box. Bake in a 9x13 inch pan.
- Let the cake cool completely. Once cool, crumble the entire cake into fine crumbs in a large mixing bowl.
- Add the entire can of frosting to the cake crumbs. Mix well with your hands or a sturdy spoon until a dough forms that holds its shape when squeezed.
- Roll the mixture into small balls, about 1 to 1.5 inches in diameter. Place the balls on a baking sheet lined with parchment paper.
- Chill the cake balls in the refrigerator for at least 30 minutes. This helps them hold their shape when dipping.
- Melt the white chocolate wafers according to package directions. If the chocolate is too thick, stir in the vegetable oil one drop at a time until it reaches a smooth, dipping consistency.
- Dip the tip of a cake pop stick into the melted chocolate, then insert the stick about halfway into a chilled cake ball. Dip the entire ball into the melted chocolate, rotating to coat completely. Tap the stick gently against the side of the bowl to remove excess chocolate.
- Immediately insert the stick into a Styrofoam block or stand to hold the pop upright while the chocolate sets. Apply sprinkles or use edible markers for decoration before the chocolate hardens.
- Allow the chocolate coating to set completely before serving or storing.
Nutrition
Notes
You can substitute pumpkin spice cake mix for a more seasonal flavor. Store finished cake pops in an airtight container at room temperature for up to three days, or refrigerate for longer storage.