If you're looking for a fun and festive treat that's perfect for parties or just a sweet pick-me-up, these Funfetti Cake Pops are a must-try. With their vibrant sprinkles and creamy white chocolate coating, they bring joy to every bite. Plus, they're surprisingly easy to make!
Vanilla cake mix serves as the base, offering a quick start with consistent results. You'll need eggs, vegetable oil, and water to prepare the cake batter — these are your classic cake-making essentials. Vanilla frosting not only adds moisture but also acts as the glue that holds the cake crumbs together. For the fun factor, rainbow sprinkles are mixed in and scattered on top for a pop of color. The white chocolate chips and coconut oil create a smooth coating that hardens nicely, while lollipop sticks turn these into delightful handheld treats.
Funfetti Cake Pops make a delightful addition to any dessert table. Place them in a colorful mug or arrange them on a cake pop stand for a stunning display. They pair well with a scoop of vanilla ice cream or alongside a fruit platter for a balanced dessert spread.
Preheat your oven to 350°F (175°C) and take a moment to grease a 9x13 inch cake pan. This ensures your cake won't stick, making the crumbling process a breeze later on. In a large mixing bowl, combine the vanilla cake mix with the eggs, vegetable oil, and water. Stir until the batter is smooth and free of lumps.
Pour the batter into your prepared pan, spreading it evenly. Bake for 25-30 minutes, and use a toothpick to test the center — it should come out clean when the cake is ready. Let the cake cool completely on a wire rack. Once cooled, crumble it into a large bowl until you have fine crumbs.
Add the vanilla frosting and half of the rainbow sprinkles to the cake crumbs. Mix thoroughly until everything is well combined. The mixture should be moist enough to hold together when pressed.
Roll the mixture into 1-inch balls and arrange them on a parchment-lined baking sheet. Insert a lollipop stick into each ball and place the tray in the freezer for about 20 minutes to firm up.
While the cake balls are chilling, melt the white chocolate chips with the coconut oil in a microwave-safe bowl. Heat in 30-second intervals, stirring between each, until smooth.
Remove the cake pops from the freezer and dip each one into the melted white chocolate. Gently tap the stick on the edge of the bowl to remove excess chocolate, then quickly sprinkle with the remaining rainbow sprinkles before the chocolate sets. Place them upright in a styrofoam block to dry completely.
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