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Easter Cake Pops www.loavesanddishes
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5 from 2 votes

Easter Cake Pops

EASY and FUN!  Cute little Easter Cake Pop Recipe! Such an EASY Cake Pop Recipe that you won't believe you made something so cute! 
Prep Time20 mins
Cook Time30 mins
Total Time50 mins
Course: Dessert
Cuisine: American
Keyword: cake pops, Easter Cake Pop
Servings: 12 servings
Calories: 293kcal
Author: Loaves and Dishes


  • 1 Cake from box mix, prepared per box instructions
  • 8 oz cake icing Cream Cheese Variety is best
  • 1 bag melting chocolates
  • Candy sprinkles


  • 24 Hours before you plan to make the cake pops, bake the cake per box instructions.  Once baked, crumble and mix well with the cake icing. Refrigerate until ready to make the cake pops. 
  • Remove the cake mixture from the refrigerator when ready to make the cake pops.  Using a small food scoop or cake pop mold, roll the cake pops into golf ball size pieces.  
  • Place a sucker stick in the bottom of each ball sticking it about half way through the ball.   Set these aside.
  • Melt the chocolates in a microwave safe bowl on high temp, stir every 30 seconds until completely melted.  
  • SPECIAL NOTE:  At this point, you will want to put something down under where the cake pops will set up.  The chocolate is drippy and sticks to surfaces.  Wax paper, parchment paper or newspaper underneath will work. 
  • Dip the cake pops into the chocolate to cover well.  Sprinkle with the sprinkles of your choice and allow to cool. 
  • If you have the cake pop holder that holds each cake pop separately, then do that. If not, turn an egg carton upside down and poke the sucker sticks through the styrofoam to hold them till dried.  
  • Once dried, you will want to cover the cake pop with a cover like a cellophane bag or plastic sandwich bag.  Tie with a cute ribbon. 



  • Be sure to refrigerate the cake and icing mixture.  This firms up the mixture and makes it easier to roll into balls and for the balls to stay on the sticks! 
  • Use a small scoop to dip out the icing to ensure equal sized balls.
  • If you don't have the sucker sticks to use, you can improvise with BBQ skewers (cut them into sucker length sticks and be sure to remove the sharp end).
  • It's no problem at all if you can't find the candy melts, instead use the quick melt chocolate! 
  • Don't want to use a stick?  That's fine!  These are the cutest little Easter Bon Bons without a stick! 
  • Once the chocolate is dry, you can cover with a small cellophane bag and tie with a cute ribbon! If you don't have cellophane bags, a plain plastic sandwich bag works too! 
  • Candy Quick works for the outside shell too!  Just understand that Candy Quick is thicker and heavier and will make the cake pops fall apart easier.  
  • The Cake pops will WANT to fall apart while you are putting the outside shell on.  Be very gentle with them.  Make sure that the chocolate is as thin as possible.  You might have to warm it back up to make it looser.  Make sure that your cake filling is as cold as possible, this might mean that you stick it in the freezer for a short while to get colder. 
  • SPECIAL NOTE:  You will have some individual fails with this recipe, it's the nature of cake pops.  Some will come apart.  Those are the ones that you are supposed to eat while you are making this recipe. :)
PRO TIP:  If you would like for the inside of your cake pop to be a colorful Easter color, use a little food coloring to make it a fun spring color! 


Calories: 293kcal | Carbohydrates: 47g | Protein: 2g | Fat: 10g | Saturated Fat: 4g | Cholesterol: 29mg | Sodium: 188mg | Potassium: 31mg | Sugar: 38g | Vitamin A: 100IU | Vitamin C: 0.2mg | Calcium: 50mg | Iron: 1.1mg