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+ servings
Blue, yellow, and pink cake pops covered in sprinkles

Cake Pops

Course Dessert
Cuisine American
Traditional frosting, cake and chocolate covered cake pops
Prep Time 30 mins
Total Time 30 mins
Servings 24 cake pops


  • 1 baked, cooled, unfrosted cake 13x9 pan size is ideal
  • 1/2 cups frosting store bought frosting, but do not use the "whipped' variety
  • 24 oz candy melts, candy coating or almond bark
  • 24 lollipop sticks
  • sprinkles


  • Crumble cake into a large bowl and combine cake crumbs with frosting. While you can use a spoon, it often is easiest to roll up your sleeves and use your hands to work the mixture together.
  • Form mixture into cake balls, approximately 1” in diameter. Place cake balls onto a baking sheet and place in refrigerator for two hours, or freezer for 20 minutes. 
  • Working one cake pop at a time, dip the tip of a lollipop stick into the melted candy melts, and then into the cake ball. Make sure the stick is secure in the cake ball. Place cake pop back on baking sheet to set up and repeat process with remaining ingredients. 
  • Working one cake pop at a time, dip cake pops into melted candy melts. If needed use a spoon to help spoon the cake melts over the cake pop. Tap stick very gently** on side of bowl to help remove excess candy melt mixture. Immediately add a light coating of sprinkles. 
  • Place cake pop stick into craft block or cake pop stand and allow to sit for at least 20 minutes to set up. Repeat process with remaining cake pops.


Calories: 218kcal | Carbohydrates: 31g | Protein: 1g | Fat: 9g | Saturated Fat: 8g | Cholesterol: 13mg | Sodium: 84mg | Potassium: 14mg | Fiber: 1g | Sugar: 28g | Vitamin A: 19IU | Calcium: 9mg | Iron: 1mg
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