Ingredients:

  • 1 box (15.25 oz / 432g) Vanilla Cake Mix (plus ingredients called for on the box)
  • 4 oz (113g) Cream Cheese, softened
  • 1/4 cup (57g) Unsalted Butter, softened
  • 2 cups (240g) Powdered Sugar, sifted
  • 1 teaspoon Vanilla Extract
  • 12 oz (340g) White Candy Melts (or almond bark)
  • 2 tablespoons Vegetable Shortening (such as Crisco)
  • Assorted Sprinkles, for decoration

Instructions:

  1. Prepare cake mix according to package directions and bake in the 9x13 inch pan. Let cool completely.
  2. Once cooled, crumble the cake completely into a large mixing bowl.
  3. In a separate bowl, beat softened cream cheese and butter until smooth. Gradually add the sifted powdered sugar and vanilla extract, mixing until well combined and smooth.
  4. Add the frosting to the crumbled cake and mix well until a dough-like consistency forms. Cover the bowl and chill in the refrigerator for at least 30 minutes.
  5. Roll the cake mixture into 1-inch balls. Place the shaped cake balls on a baking sheet lined with parchment paper and freeze for 10 minutes.
  6. In a double boiler or microwave-safe bowl, melt the candy melts and vegetable shortening, stirring until smooth and completely melted.
  7. Dip the end of each cake pop stick into the melted candy and then insert it halfway into a cake ball.
  8. Dip each cake pop into the melted candy, ensuring it's fully coated. Gently tap off any excess coating.
  9. Immediately sprinkle the coated cake pops with assorted sprinkles. Insert the cake pops into a Styrofoam block or cake pop stand to allow the coating to set completely.
  10. Once the coating is set, the cake pops are ready to be enjoyed.