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Easter Egg Cake Pops

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These festive Easter Egg Cake Pops are a fun, colorful spring treat featuring moist vanilla cake, creamy cream cheese frosting, and a crisp candy shell. Perfect for parties, gifting, or making with kids, they’re easy to customize and guaranteed to bring smiles.

Ingredients

Scale
  • 1 box vanilla cake mix (15.25 oz)
  • 3 large eggs, room temperature
  • 1/2 cup vegetable oil
  • 1 cup water
  • 4 oz cream cheese, softened
  • 2 tbsp unsalted butter, softened
  • 1 cup powdered sugar
  • 1 tsp vanilla extract
  • 12 oz candy melts, assorted pastel colors
  • 2 tbsp vegetable shortening or coconut oil (optional, for thinning melts)
  • Sprinkles, nonpareils, or sugar pearls (as needed for decorating)
  • Cake pop sticks or lollipop sticks (about 24)

Instructions

  1. Preheat oven to 350°F (175°C). Grease and line a 9×13-inch baking pan.
  2. In a large bowl, combine cake mix, eggs, oil, and water. Mix until smooth (2 minutes with mixer or 3 minutes by hand).
  3. Pour batter into prepared pan and bake for 25-28 minutes, until a toothpick comes out clean. Let cake cool completely (30-40 minutes).
  4. In a medium bowl, beat cream cheese and butter until creamy (about 1 minute). Add powdered sugar and vanilla; beat until fluffy.
  5. Crumble cooled cake into fine crumbs. Add frosting a spoonful at a time, mixing until dough holds together when pressed (moist but not sticky).
  6. Scoop out portions (about 1.5 tbsp each), roll into balls, then shape into oval ‘egg’ shapes. Place on lined baking sheet.
  7. Freeze egg shapes for 20 minutes or refrigerate for at least 1 hour.
  8. Melt candy melts in microwave-safe bowls in 30-second bursts, stirring until smooth. Add shortening or coconut oil if needed to thin.
  9. Dip tip of each stick into melted candy, then insert halfway into each cake egg. Chill again for 5-10 minutes until set.
  10. Dip each pop into melted candy, letting excess drip off. Tap gently to smooth coating. Immediately decorate with sprinkles or drizzle with contrasting color.
  11. Stand pops upright in a Styrofoam block or egg carton to set. Let dry completely (about 20 minutes) before serving or packaging.
  12. Store in an airtight container at room temperature for up to 3 days.

Notes

Chill cake eggs thoroughly before dipping to prevent cracking. Thin candy melts with shortening or coconut oil for a smoother coating. Decorate quickly, as candy melts set fast. Use a deep bowl for dipping for even coverage. Pops can be made ahead and stored for up to 3 days. For gluten-free or vegan adaptations, use appropriate cake mix and frosting substitutes.

Nutrition

Keywords: Easter, cake pops, spring dessert, kid-friendly, party treats, pastel, vanilla cake, cream cheese frosting, candy melts, easy recipe

Find it online: https://elvafood.com/easter-egg-cake-pops-recipe-easy-festive-spring-treats/