Birthday Cake Pops

Start by preheating the oven to 350°F. Grease a 9x13 baking dish and set it aside for later.
In a medium sized mixing bowl, add the flour, baking powder, and salt. Whisk that together until properly combined.
In a separate large mixing bowl, add the softened butter, oil and sugar. With an electric hand or stand mixer, beat that together until combined. Add the eggs and vanilla and mix until incorporated.
Pour the flour mixture, while alternating with the milk, into the wet ingredients, and fold that together until combined. Add the rainbow sprinkles and mix to incorporate. Pour the finished batter into the 9x13 baking dish.
Bake the cake in the oven for 22-25 minutes, or until a toothpick inserted into the middle comes out clean. Let the cake cook completely before moving onto the next step.
Cut off the crispy edges of the cake and separate it from the rest of the cake. Crumble up the cake with a fork and pour it into a large mixing bowl.
Add the softened cream cheese to the mixing bowl. Mix it all together until combined and the cake becomes moist and scoop-able.
Line a baking sheet with parchment paper. Then, scoop out about 2 tablespoons of dough and roll them into balls. Repeat until you use up all the dough. Place the cake pops in the freezer to chill.
While they chill, melt the almond bark according to package directions. If there are no directions, place the chocolate in the bowl and microwave it in 30 second increments, stirring after each time until melted. Take the cake pops out of the freezer, and place one on a fork. Dip the ball into the chocolate until coated completely, let the excess drip off. Place it back on the parchment lined sheet. Allow it to dry at room temperature for about 10 minutes. If desired, garnish with any extra white chocolate drizzles and sprinkles! Serve and enjoy!

Equipment

Ingredients

Instructions

Notes

Nutrition