Cake Pops

Cake Pops

(22 – 25 Pops)



  • 1 pkg. “JIFFY” Golden Yellow Cake Mix
  • 1 egg
  • 1/2 cup water
  • 3/4 cups powdered sugar
  • 2 oz. cream cheese, softened
  • 22 – 25 lollipop sticks


  • 2 cups white chocolate chips

Optional Decorations

  • assorted sprinkles
  • chopped nuts
  • flaked coconut
  • mini chocolate chips
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Golden Yellow Cake Mix


Preheat oven to 350°F.  Grease and flour an 8″ pan.

Prepare and bake cake mix as directed on package. Cool for 10 minutes. Invert on cooling rack and cool completely. Combine powdered sugar and cream cheese. Blend well and set aside. In separate bowl, using hands, crumble cake until no large chunks remain. Add frosting mixture. Stir with spatula until combined. Roll mixture into tightly packed walnut-sized balls. Place on baking sheet lined with parchment or wax paper. Freeze for 4 hours. For coating, place white chips in microwave safe bowl. Heat uncovered, on high, for 1 minute. If necessary, microwave an additional 30 seconds, stirring until chips have melted. Remove cake balls from freezer and insert lollipop sticks. Dip each ball into melted mixture, using spoon to help coat. If necessary, remove excess by gently tapping stick against side of bowl. Dip coated cake balls into your favorite toppings (optional). Let stand at room temperature for 15 minutes before serving.

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