15-Min Chocolate Cake Pops with Sprinkles
No-bake cake pops using crumbled store-bought cake and frosting, dipped in melted chocolate and rolled in sprinkles. Ready in minutes with a professional finish.
- Total time
- 15 min
- Servings
- 12
- Calories
- 187
- Protein
- 2g
Ingredients
- 2 cups store-bought yellow or chocolate cake, crumbled
- ½ cup canned frosting (cream cheese or vanilla)
- 1 cup semi-sweet chocolate chips
- 1 tbsp coconut oil or shortening
- ½ cup rainbow sprinkles
- 12 count lollipop sticks or wooden dowels
- 2 tbsp pineapple juice or glaze (for dipping fruit cake pops)
- ¼ cup crushed pineapple, drained
Instructions
- 1
Mix crumbled cake with frosting in a bowl until it resembles wet sand and holds together when squeezed.
- 2
Roll mixture into 1.5-inch balls. Place on a parchment-lined plate and chill for 5 minutes.
- 3
Melt chocolate chips with coconut oil in a microwave-safe bowl in 30-second bursts, stirring between, until smooth.
- 4
Insert a stick into each cake ball. Dip into melted chocolate, tap off excess, then roll in sprinkles.
- 5
Stand pops upright in a glass or foam block to set, about 2 minutes, while you make pineapple cake pops.
- 6
Mix crushed pineapple with remaining cake crumbs and frosting, roll into balls, dip in chocolate glaze, and set alongside.
Tools you’ll need
- mixing bowl
- spoon
- parchment paper
- plate
- microwave-safe bowl
- microwave
- shallow dish or ramekin (for sprinkles)
- lollipop sticks (12)
- glass or foam block (for drying)
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