Who needs a whole slice when you can satisfy your sweet tooth with cake pops?


  • 1 box red velvet cake mix (about 18.25 ounces)
  • 12 ounces ready-made cream cheese frosting
  • 48 ounces white candy coating (available at craft and baking stores like Michaels)
  • Paper lollipop sticks
  • Sprinkles, nuts or candy to taste


Bake 1 box red velvet cake mix in a 9" x 13" pan as directed. Let cool completely. Finely crumble the cake into a large bowl.

Add ready-made cream cheese frosting to the cake crumbles and use the back of a large spoon to mix until thoroughly combined.

Roll the mixture into 1 1/2 inch balls (if they aren't moist enough to hold their shape, add a little more frosting) and place them on waxed-paper-covered baking sheets. Cover balls with plastic wrap.

Place in the refrigerator 2 to 3 hours (or in the freezer 15 minutes). Place 16 ounces white candy coating, in a deep, microwave-safe bowl and melt in the microwave, stirring every 30 seconds. Melt more candy as needed throughout the process.

Place an upside-down colander or block of Styrofoam on waxed paper. Working in small batches (and leaving remaining doughnut holes in the refrigerator), stick doughnut holes on paper lollipop sticks, pushing in about halfway. (If they don't fit snugly, first dip sticks in 1/2 inch of candy coating and then slide into doughnut holes.)

Dip the doughnut hole into the melted candy coating until it is completely covered, then remove in one motion. Make sure the coating meets at the base of the lollipop stick. If excess coating starts to drip, hold the stick at an angle in your left hand and use your right hand to gently tap your left wrist, rotating the stick as necessary. When coating stops dripping, gently roll in or top with sprinkles, nuts, or candy, if using. Then prop the cake pop upright in a colander hole or the Styrofoam block to dry. If adding swirls or drizzles, let coating dry before drizzling or piping additional melted candy coating. Return pops to colander hole or Styrofoam block to finish drying.

Repeat with the remaining cake balls. Let cake pops dry completely. Store in an airtight container on the counter or in the refrigerator up to 3 days.


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