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No-Bake Piña Colada Cake Pops
Soft, dense, and packed with tropical flavor, these bite-sized treats transform simple angel food cake into a fun dessert. You'll blend the cake crumbs with piña colada yogurt and cream cheese to create a rich, dough-like center that doesn't require turning on the oven. They're a quick, no-bake option for summer get-togethers. 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. Make sure the cream cheese is fully softened so you don't end up with lumps in the dough. 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.
Notes
- Storage: Keep the cake pops in an airtight container in the fridge for up to 5 days.
- Make ahead: You can prepare the cake mixture a day in advance and store it in the fridge before rolling.
- Coating: For extra texture, roll the finished cake pops in toasted shredded coconut or crushed macadamia nuts.