1boxcake mixprepared according to package directions
2 cupsprepared frostingstore-bought or homemade
1 lbcandy melts
1 tablespooncanola oil can also use shortening
Optional: sprinkles and green Tic Tac candies for decorating
Prepare cake mix according to package directions in a 9x13 pan
Allow cake to cool completely then crumble into a large bowl
Mix in frosting ½ cup at a time, until the mixture is very moist and clumps together easily (you might not need all 2 cups, it depends on the moisture of the prepared cake and how sweet you want your balls). Use your hands to mix really well or blend in a stand mixer using a paddle attachment.
Roll mixture into 1 ½ inch balls and place onto a wax paper-lined cookie sheet.
Melt chocolate in the microwave or in a double boiler and add the tablespoon of oil or shortening.
Dip the end of the lollipop stick in the melted chocolate and insert about ⅓ of the way down into the cake ball. Repeat with all remaining cake balls. Freeze for 30 minutes or until balls are firm enough to dip.
Dip in melted chocolate, then swirl to drip off any excess coating.
Decorate as desired.
*Nutrition information is an estimate and does not include ingredients added to prepare the boxed cake mix since that can vary for different mixes.
Be sure to wait until the cake has cooled completely and is easy to work with before crumbling it.
I add just enough frosting so the cake mix rolls into sturdy balls and holds its shape. The amount of frosting you need to mix in will depend on the boxed cake mix. You may need to use all of the frosting or much less. It depends on how moist the cake is.
Don't forget about adding a tablespoon of canola oil or shortening to the melted candy. It gives the coating a shiny, smooth, and polished look once it sets.
If you can not find the color candy melt wafer you need, you can simply dye white melts with an oil-based gel food coloring or powdered food coloring.
For gluten-free cake pops: use a quality gluten-free cake mix and follow the directions for a 9" x 13" cake. Expect to use all of the frosting with gluten-free cake mixes as they tend to have less moisture.