Easter Cake Pops

Easter Cake Pops

Easter Cake Pops

1 hour

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Details
  • Serving Size:   36
  • Weight Watchers:   12 Points
Cuisine
  • fingerfood
  • antipasti
  • starter
  • dessert
  • snack
  • appetizer
  • antipasto
  • hor d'oeuvre
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Ingredients
  • 1 box vanilla cake mix
  • 1/2 cup vegetable oil
  • 3 eggs
  • 8 oz cream cheese icing
  • 1 bag of white melting chocolates
  • Candy sprinkles
Instructions

Bake the cake per package instructions. Mine called for vegetable oil and eggs and baked for 28-33 minutes at 350 F.

Remove from the oven and cool completely. When cool, crumble well and mix in the cake icing.

Roll into golf ball sized balls and place on your sticks. I found that it was best to refrigerate the mixture for 24 hours first - that makes it much easier to form the balls. You can shorten this time if you are in a hurry.Once the balls are formed and on the sick, set them aside. Melt the white melting chocolates in a microwave safe bowl on the high temp setting, stirring every 30 secs until completely melted. Dip the cake pops into the white chocolate and cover well.

Sprinkle with sprinkles of your choice and allow to cool. Note: I recommend a cake pop holder to make this process easier.

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