Ingredient

Cake & Frosting Base

• 1 pkg regular‑size cake mix, any flavor

• 1 cup prepared frosting, any flavor

Assembly

• 48 lollipop sticks

Coating

• 2½ lbs. dark chocolate, milk chocolate, or white candy coating, coarsely chopped

Optional Toppings

• Crushed peppermint candies

• Finely chopped cashews

• Unsweetened coconut

• Assorted sprinkles

• Finely chopped crystallized ginger

• Crushed gingersnap cookies

• Melted caramels + coarse sea salt

Directions

1. Bake the Cake Prepare and bake the cake mix according to package directions in a greased 13×9‑inch pan. Cool completely on a wire rack.

2. Form the Cake Balls Crumble the cooled cake into a large bowl. Add the frosting and mix until fully combined. Shape the mixture into 1½‑inch balls and place them on baking sheets. Insert a lollipop stick into each ball.

Freeze for at least 2 hours, or refrigerate for at least 3 hours, until the cake balls are firm.

3. Coat the Cake Pops In a microwave, melt the candy coating until smooth. Dip each cake ball into the coating, allowing excess to drip off.

4. Decorate & Set Roll, sprinkle, or drizzle the cake pops with your desired toppings. Insert the finished pops into a foam block to stand upright. Let them sit until the coating is fully set.

Nutrition Facts —

1 Cake Pop

Calories: 110–150 Total Fat: 5–8 g Saturated Fat: 3–5 g Cholesterol: 5–15 mg Sodium: 80–120 mg Total Carbohydrates: 16–22 g Dietary Fiber: 0–1 g Sugars: 12–18 g Protein: 1–2 g