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Fruity Cereal Cake Pops
Crispy on the outside and incredibly fudgy within, these colorful cake pops bring a dose of nostalgia to any dessert table. You'll start with a simple boxed cake mix and ready-to-spread frosting, blending them into a dense, rich center that holds its shape perfectly on a stick. A smooth vanilla candy shell locks in the moisture and grabs onto a generous coating of crushed fruity cereal. They're a playful, make-ahead treat that's guaranteed to be a hit with kids and adults alike.
Equipment
- Oven
Ingredients
- 1 box yellow or white cake mix with pudding
- 1 container (1 lb) vanilla creamy ready-to-spread frosting
- 4 cups Trix TM cereal
- 36 oz vanilla-flavored candy coating (almond bark)
- 48 paper lollipop sticks
Instructions
- 1Preheat the oven to 350°F (325°F if using a dark or nonstick pan). Bake the cake in a 13x9-inch pan according to the package directions. Let the cake cool completely, about 1 hour.
- 2Crumble the cooled cake into a large bowl. Add the vanilla frosting and stir until the mixture is completely blended. Chill in the refrigerator for about 2 hours until the mixture is firm enough to handle.
- 3Form the cake mixture into 48 balls, each about 1 1/2 inches wide, and arrange them on a baking sheet. Freeze the balls for 1 to 2 hours until solid. Coarsely crush the fruity cereal and line a separate baking sheet with waxed paper.
- 4Place 12 ounces of the vanilla candy coating into a microwave-safe bowl. Microwave uncovered on high for 1 minute 30 seconds, then stir. Continue microwaving in 15-second bursts, stirring after each, until completely melted and smooth. Candy coating burns easily, so don't skip the frequent stirring.
- 5Take one-third of the chilled cake balls out of the freezer. Roll each ball in the melted candy coating using two forks to ensure even coverage, letting the excess drip off. Transfer the coated balls to the waxed paper-lined baking sheet and sprinkle the crushed cereal over them right away before the coating sets.
- 6Melt the remaining candy coating in 12-ounce batches. Dip the rest of the cake balls, top them with the crushed cereal, and transfer the finished batches to the refrigerator to set.
- 7Carefully push a paper lollipop stick into each coated cake ball.
Notes
- Storage: Keep any remaining cake pops in an airtight container in the refrigerator for up to a week.
- Make ahead: You can bake the cake and mix it with the frosting a day in advance. Keep the mixture tightly covered in the fridge until you're ready to roll the balls.
- Tip: Work in small batches when dipping. If the cake balls get too warm, they'll fall apart in the warm candy coating.