Pink Lemonade Cake Pops

I’m gonna say it…I love cake! The moist, spongy texture of the cake and the creamy flavors of the frosting. My mouth does a happy dance every time I consume cake. When cake pops came along in 2008, (yes I Googled the year) I knew my inner fat kid was doomed.

I’ve been wanting to master cake pops, but let’s face it, it is much easier to just swing by the closest Starbucks and indulge in their delectable cake pops. BUT…when I realized just how easy cake pops are to make at home, well let’s just say that my family is all cake popped out.

Hot Cocoa Cake Pops

Prep Time 30 minutes
Cook Time 3 minutes
Freeze Time: 20 minutes
Total Time 53 minutes
Course Dessert
Servings 50 cake pops
Calories 63 kcal


  • tablespoon sized cookie scoop
  • lollipop sticks
  • block of styrofoam


  • 1 box milk chocolate cake mix
  • 10 oz milk chocolate baking chips
  • cup milk chocolate frosting
  • mini marshmallows
  • festive sprinkles


  • Bake the cake according to the instructions on the box. Let the cake cool completely after it is done baking.
  • In a large mixng bowl, crumble the entire cake, breaking it up so there are no chunks. Add in the frosting. Using your hands, mix together until completely combined.
  • On a baking sheet lined with either a silicone pad or parchment paper, scoop the dough onto the baking sheet until all of the dough has been used. Then roll each scoop into a smooth ball.
  • In a microwave safe bowl, pour in the milk chocolate baking chips and microwave in 30 second increments, stirring in between each 30 seconds until the white baking chips are completely melted. This usually takes me 1:30-2 minutes.
  • Take the lollipop sticks and dip one end into the melted chips and stick into the rolled balls of dough. Repeat this step until every ball of dough has a lollipop stick. Place in freezer for 20 minutes.
  • When the cake pops have been in the freezer long enough, take out and dip each pop in the melted milk chocolate chips. You may find you need to do another 30 second increment or 2 in the microwave. Use a spoon to help the melted chips coat the pops completely. Place the stick in a piece of styrofoam so the cake pop will stand while the melted chips harden. Stick a mini marshmallow on the top, and sprinkle with festive sprinkles before the melted chips harden. Serve immediately, or store in an airtight container for up to a week.


Serving: 2cake popsCalories: 63kcalCarbohydrates: 10gProtein: 1gFat: 3gSaturated Fat: 1gCholesterol: 1mgSodium: 78mgPotassium: 34mgFiber: 1gSugar: 7gVitamin A: 1IUCalcium: 13mgIron: 1mg
Keyword cake, chocolate
Tried this recipe?Let us know how it was!

The principle in creating cake pops is the same no matter what flavors you choose to make. The crumbling and adding in of the frosting and then the shaping and dipping are all the same. Cake pops are truly a fun twist and allow a little more creativity, in my opinion, without much effort.

Have you made cake pops before? Do you have any useful tips or tricks for cake pops? Hope y’all are having an amazing week!

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