If you can make a cake straight out of the box, with pre-made mix and a couple of ingredients that probably already exist in your fridge and cabinets, then you can make these pops. They are that simple. This semi-homemade recipe was so easy to make and they came out amazing. And if you skip the sticks, these pops can turn into bite-sized white chocolate-covered red velvet cake truffles. Adding icing to the cooked cake ensures that these won’t dry out and keeps the cake extra moist. The white chocolate outer layer kicks up the sweetness factor and the sprinkles make things extra pretty.
- One box Duncan Hines® Signature Red Velvet Cake Mix + the ingredients that the box calls for (3 eggs, ⅓ cup vegetable oil, 1¼ cups water)
- 1 container Duncan Hines® Classic Vanilla Frosting OR Creamy Home-Style Cream Cheese Frosting (I used Vanilla Frosting this time)
- Lollipop sticks
- Ghirardelli white chocolate melting wafers
- Assorted sprinkles
- Preheat oven to 350°F. Grease and flour two 8-inch round cake pans.
- Combine cake mix, water, oil and eggs in large bowl.
- Beat with electric mixer at medium speed for 2 minutes. Pour into prepared pans.
- Bake 26 minutes or until toothpick inserted in centers comes out clean of crumbs.
- Cool cakes on wire rack for 25 minutes. Remove cakes from pans and cool completely.
- Use your hands or a fork to crumble the cooked, cooled cakes in a large bowl.
- Add 1 container frosting and stir well.
- Form the mixture into balls and place on wax-paper-lined baking sheet. Place in fridge or freezer for at least 30 minutes.
- Melt the white chocolate wafers over the stove on low heat, stirring constantly.
- Insert the lollipop sticks into the firm balls of cake mixture and roll in the melted chocolate. Let the excess drip off before placing on the wax-paper-lined baking sheet. While the chocolate is still wet, toss sprinkles of your choice on top. Repeat with the rest of the balls/mixture. Refrigerate for at least 30 minutes before serving.
Happy Valentine’s Day!