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Piña Colada Cake Pops
These bite-sized treats transform simple angel food cake into a fun, tropical dessert. Blending the cake crumbs with piña colada yogurt and cream cheese creates a soft, dense center packed with pineapple and coconut flavors. They are a quick, no-bake option perfect for summer parties or casual entertaining. Roll them in your favorite sprinkles or shredded coconut for a festive finish.
Ingredients
- 2 (10-inch) angel food cakes
- 1 container (6 oz) light piña colada yogurt
- 2 oz (from 8-oz package) ⅓-less-fat cream cheese (Neufchâtel), softened
- 2 tablespoons powdered sugar
- 24 paper lollipop sticks
Instructions
- 1Crumble the angel food cakes into a large bowl. In a separate medium bowl, stir the piña colada yogurt, softened cream cheese, and powdered sugar until completely smooth. Pour the yogurt mixture over the cake crumbs and mix thoroughly to combine.
- 2Portion the mixture into 24 golf ball-sized rounds, using about 2 tablespoons for each. Insert a paper lollipop stick into the center of every pop. Roll the outside in candy sprinkles or shredded coconut, then refrigerate until firm.