Pot of Gold Cake Pops
1 box Pillsbury™ Moist Supreme® Yellow Cake Mix
Additional ingredients to prepare cake mix per package instructions
4 cups green candy melts
5 dozen cake pop sticks
Shaped marshmallow bites
Green Gel Dye
PREPARE cake mix according to package instructions using water, oil, and eggs. Bake in a 13 x 9-inch baking pan according to package instructions. Cool completely.
CRUMBLE cooled cake into an extra-large bowl. Dye ¾ frosting tub green. Spoon a tablespoon of green frosting over cake crumbs at a time until it has a dough consistency (about ½ cup). Mix until evenly blended. Roll cake mixture into 1 1/2-inch balls. Place on a prepared baking pan.
MELT green candy melts according to package directions ; stir. Insert sticks into melted candy and place them into the center of the balls. Freeze for at least 1 hour.
REMOVE a few cake pops from the freezer, keeping the rest frozen. Hold one cake pop over a bowl of remelted candy. Dip cake pop and allow excess to drip off. Place onto another parchment-lined baking sheet. Freeze for another 30 minutes.
Remove from the freezer, add frosting on the flat part of the cake and dip into gold sprinkles. Add another small dollop of frosting and decorate with shaped marshmallows. Repeat to make the remaining cake pops. If candy hardens, microwave for 15 seconds and stir until smooth. Serve pops at room temperature.
Serving Size (1 cake pop (24g)), Calories 200 (Calories from Fat ), Total Fat 8g (Saturated Fat 4.5g, Trans Fat 0g), Cholesterol 35mg, Sodium 200mg, Total Carbohydrate 29g (Dietary Fiber 0g, Sugars 20g, Includes 19g Added Sugars), Protein 2g, Potassium 34mg, thiamine 0mg, Riboflavin 0mg, niacin mg, Folate 0mg, Vitamin B6 0mg, Vitamin B12 0mcg, Vitamin A 0mg, Vitamin C 0mg, Vitamin D 0mg, Calcium 61mg, Iron 1mg.
*Percent Daily Values are based on a 2,000 calorie diet.
* Ensure all recipe ingredients are gluten free by referencing the ingredient labels, as products may vary. If uncertain, contact the ingredient manufacturer.