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Easter Egg Cake Pops

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These Easter egg cake pops are a festive, easy-to-make treat featuring moist cake blended with frosting, shaped into eggs, and dipped in colorful candy melts. Perfect for spring celebrations, they’re customizable, fun to decorate, and guaranteed to bring smiles to any gathering.

Ingredients

Scale
  • 1 box vanilla or yellow cake mix (about 15.25 oz)
  • 3 large eggs
  • 1 cup water
  • 1/3 cup vegetable oil
  • 1/2 cup vanilla frosting (store-bought or homemade)
  • 2 cups pastel candy melts (yellow, pink, blue, purple, or your choice)
  • 1 tbsp coconut oil or shortening
  • Assorted pastel sprinkles, edible glitter, or mini chocolate chips
  • Food coloring (optional, for custom colors)
  • 24 lollipop sticks or paper straws
  • Styrofoam block or empty egg carton (for setting pops upright)

Instructions

  1. Preheat oven to 350°F (175°C). Grease a 9×13-inch baking pan.
  2. In a large bowl, mix cake mix, eggs, water, and oil according to package instructions. Pour into pan and bake for 28-32 minutes, or until a toothpick comes out clean. Cool completely on a wire rack (about 45 minutes).
  3. Break cooled cake into large pieces and crumble into fine crumbs in a large mixing bowl.
  4. Add 1/2 cup frosting to cake crumbs and mix until fully combined and mixture holds together when squeezed. Add more frosting a tablespoon at a time if too dry.
  5. Scoop about 1.5 tablespoons of mixture and roll into egg shapes. Place on a parchment-lined baking sheet. Repeat for all mixture (about 24 eggs).
  6. Freeze shaped eggs for 20 minutes or refrigerate for at least 1 hour.
  7. Melt a small amount of candy melts (about 2 tbsp) in a microwave-safe bowl. Dip one end of each lollipop stick into melted candy, then insert into the base of each egg halfway through.
  8. Melt remaining candy melts with 1 tbsp coconut oil or shortening in a microwave-safe bowl, heating in 30-second bursts and stirring until smooth.
  9. Dip each cake pop into melted candy, covering completely. Gently tap off excess and decorate with sprinkles or edible glitter before coating sets.
  10. Stick each pop upright in a Styrofoam block or egg carton to set. Let dry for at least 20 minutes at room temperature or refrigerate for faster results.
  11. Once set, arrange cake pops on a platter or in baskets with Easter grass and serve.

Notes

Chill shaped eggs before dipping to prevent them from falling apart. Thin candy melts with coconut oil or shortening for a smooth coating. Decorate pops immediately after dipping, as the coating sets quickly. For gluten-free or dairy-free, use suitable cake mix, frosting, and candy melts. Store in an airtight container in the fridge for up to 5 days or freeze for up to 2 months.

Nutrition

Keywords: Easter, cake pops, spring dessert, kid-friendly, party treats, pastel, easy baking, nut-free, holiday, brunch

Find it online: https://prismtaste.com/easter-egg-cake-pops-recipe-easy-festive-treats-for-spring/