Easter Springtime Cake Lollipops
Cake pops were popularized by baker and author Angie Dudley, also known as Bakerella, who began posting about them on her blog in 2008.
This is vegetarian recipe. Dish can be prepared in 110 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 7.
Easter Springtime Cake Lollipops
Ingredients
Instructions
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Preheat the oven to 350°F (175°C).
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In a large bowl, combine the cake mix, eggs, vegetable oil, and water. Mix until well combined.
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Pour the batter into a greased 9x13 inch baking dish.
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Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
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Remove the cake from the oven and let it cool completely.
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Once the cake is cooled, crumble it into a large bowl.
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Add the buttercream frosting to the crumbled cake and mix until well combined.
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Roll the cake mixture into small balls, about the size of a golf ball.
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Insert a lollipop stick into each cake ball.
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Place the cake lollipops on a baking sheet lined with parchment paper.
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Place the sprinkles in a shallow dish.
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Dip each cake lollipop into the sprinkles, making sure to coat all sides.
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Place the cake lollipops back on the baking sheet and let them rest in the refrigerator for 1 hour, or until firm.
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Serve and enjoy!
Nutrition Facts
Servings 12
- Amount Per Serving
- Calories 250kcal
- % Daily Value *
- Total Fat 12g19%
- Total Carbohydrate 35g12%
- Sugars 25g
- Protein 3g6%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.