St. Patrick’s Day Cake Pops
1 package Pillsbury™ Moist Supreme® Yellow Premium Cake Mix
Additional ingredients to prepare cake mix per package instructions
6/8 tub Pillsbury™ Funfetti® Neon Yellow Vanilla Flavored Frosting
5 dozen lollipop sticks
Candy Melts: Green and Chocolate
½ cup All-Vegetable Shortening
Gold Sprinkles (or yellow sanding sugar)
CAKE POP DIRECTIONS
Set oven to 350°F. Line a 15 x 10-inch baking pan with wax paper.
In a large bowl, beat cake mix, water, oil and eggs per package instructions. Pour batter into 9x13-inch cake pan and bake for 34-38 minutes, until toothpick inserted comes out clean. Cool completely.
Crumble cooled cake into extra-large bowl. Beat with mixer on medium speed until fine crumbs, about 2 minutes. Spoon yellow frosting over the crumbs. Beat until evenly blended. Cover and freeze 30 minutes.
Roll cake mixture into several 1.5-inch balls. Place on prepared baking pan. Insert sticks into center of balls. Cover and freeze at least 1 hour.
CAKE POP DECORATING DIRECTIONS (CHOCOLATE CANDY MELT)
Melt Chocolate Candy Melts with 1 tablespoon vegetable oil on low power until the candy is just melted. Candy should not get too hot.
Remove half of the cake pops from freezer, keeping the rest frozen. Dip the cake pop into the chocolate candy melt. Do not twist or twirl the stick; try to just dip straight in and back out. To form the pot of gold, place the cake pop on parchment paper, cake pop side down so that is it below the stick. This will allow the extra candy to pool on the “top” of the cake pop, forming a pot shape.
Once the cake pops have hardened, use the remaining yellow frosting to coat the top of your cake pop pot. Quickly add gold sprinkles on top of the frosting, covering them with “gold”.
Repeat to make remaining half of cake pops. If Chocolate Candy Melts thicken, briefly reheat and stir until smooth. Serve cake pops at room temperature.
CAKE POP DECORATING DIRECTIONS (GREEN CANDY MELT)
Melt Green Candy Melts with 1 tablespoon vegetable oil on low power until the candy is just melted. Candy should not get too hot.
Remove remaining cake pops from freezer. Dip the cake pop into the green candy melt. Do not twist or twirl the stick; try to just dip straight in and back out. Immediately sprinkle with sprinkles from frosting lid, if desired.
Repeat to make remaining cake pops. If Green Candy Melts thicken, briefly reheat and stir until smooth. Serve cake pops at room temperature.
Serving Size (1 cake pop (24g)), Calories 90 (Calories from Fat 0), Total Fat 6g (Saturated Fat 2g, Trans Fat 0g), Cholesterol 10mg, Sodium 65mg, Total Carbohydrate 10g (Dietary Fiber 0g, Sugars 7g, Includes 2g Added Sugars), Protein 1g, Potassium 8mg, thiamine 0mg, Riboflavin 0mg, niacin 0mg, Folate 0mg, Vitamin B6 0mg, Vitamin B12 0mcg, Vitamin A 0mg, Vitamin C 0mg, Vitamin D 0mg, Calcium 0mg, Iron 0mg.
*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.