Description
These quick and easy Christmas cake pops come together in under an hour using simple ingredients like cake mix, cream cheese frosting, and white chocolate. Perfect for holiday gatherings, last-minute gifts, or when you need a festive treat without the fuss.
Ingredients
- 1 box vanilla cake mix (plus eggs, oil, and water as directed on the box)
- 1/3 cup cream cheese frosting (store-bought or homemade)
- 12 ounces white candy melts or white chocolate chips
- 1 tablespoon coconut oil or vegetable shortening
- Christmas sprinkles (red and green jimmies, snowflake shapes, or nonpareils)
- 20–24 lollipop sticks
- Optional: 1/2 teaspoon peppermint extract
- Optional: Red food coloring (gel food coloring works best)
Instructions
- Preheat your oven to 350°F (175°C). Prepare the vanilla cake mix according to the package directions, adding eggs, oil, and water. If using red food coloring, add a few drops now and stir until the batter is evenly pink or red. Pour the batter into a greased 9×13 inch pan and bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean. Let the cake cool completely.
- Once the cake is completely cool, use your hands to crumble it into a large bowl. You want fine crumbs, not big chunks—think breadcrumb consistency. This takes about 3-4 minutes.
- Add 1/3 cup of cream cheese frosting to the crumbled cake. Use a spatula or your hands to mix it together until the mixture holds together when pressed. You should be able to form a ball that doesn’t crack or fall apart. If it’s too dry, add another tablespoon of frosting. If it’s too wet, add a few more cake crumbs.
- Using a cookie scoop or your hands, roll the mixture into 1-inch balls. You should get about 20-24 balls. Place them on a parchment-lined baking sheet. Pop the sheet in the freezer for 15-20 minutes to firm them up.
- In a microwave-safe bowl, combine the white candy melts and 1 tablespoon of coconut oil. Microwave in 30-second intervals, stirring after each, until completely smooth. Don’t overheat, or the chocolate will seize. It should be thin enough to drizzle easily. If it’s too thick, add another teaspoon of coconut oil.
- Remove the cake balls from the freezer. Dip the tip of each lollipop stick into the melted white chocolate, then insert it about halfway into a cake ball. This acts like glue and keeps the pop on the stick. Dip the entire cake ball into the white chocolate, gently tap off the excess, and place it in your Styrofoam block. Work quickly—the cake balls warm up fast. Sprinkle with Christmas sprinkles while the coating is still wet.
- Once all the cake pops are coated and the white chocolate has set (about 10 minutes), melt a small amount of additional white chocolate. Use a fork to drizzle it back and forth over the cake pops. Let the drizzle set completely before serving, about 15-20 minutes.
Notes
The cake balls need to be cold when you dip them—cold enough that they feel firm to the touch. But the white chocolate should be warm and fluid. Work in small batches, taking out 4-5 cake balls from the freezer at a time. For a professional-looking drizzle, use a fork, not a spoon. These cake pops can be stored in an airtight container in the refrigerator for up to 5 days, or frozen for up to 2 months. The flavors actually improve after a day in the fridge.
- Prep Time: 20 minutes
- Cook Time: 25-30 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 cake pop
- Calories: 180200
- Sugar: 1618
- Sodium: 150200
- Fat: 910
- Saturated Fat: 56
- Carbohydrates: 2426
- Fiber: 1
- Protein: 23
Keywords: Christmas cake pops, easy cake pops, white chocolate drizzle, holiday treats, no-bake dessert, cake pops recipe, Christmas baking