18 Creative Cake Pop Maker Recipes Deliciously Fun

Who says cake pops are just for parties? With a cake pop maker, you can whip up bite-sized treats that are as fun to make as they are to eat! From gooey s’mores to zesty lemon drizzle, we’ve rounded up 18 irresistible recipes that’ll turn your kitchen into a dessert playground. Ready to get creative? Let’s dive into these deliciously easy ideas!

Classic Vanilla Cake Pops

These bite-sized treats are perfect for parties, packed with vanilla flavor and coated in a smooth candy shell—fun to make and even more fun to eat!

Ingredients:

• 1 box (15.25 oz) vanilla cake mix, baked and cooled
• 1/2 cup vanilla frosting (store-bought or homemade)
• 2 cups white candy melts
• 1 tbsp vegetable shortening
• 24 lollipop sticks
• Sprinkles (optional)

Instructions:

1. Crumble the baked cake into fine crumbs in a large bowl. Stir in 1/2 cup vanilla frosting until the mixture holds together when pressed.
2. Roll the mixture into 1-inch balls (about 24) and place on a parchment-lined tray. Chill for 30 minutes.
3. Melt the candy melts and 1 tbsp vegetable shortening in a microwave-safe bowl in 30-second intervals, stirring until smooth.
4. Dip the tip of a lollipop stick into the melted candy, then insert halfway into a cake ball. Repeat for all.
5. Dip each cake pop into the melted candy, tapping gently to remove excess. Decorate with sprinkles (if using) and let dry upright in a styrofoam block.

The secret to these cake pops? The frosting binds the crumbs just enough for a tender, melt-in-your-mouth texture—no crumbling when you bite in!

Tip: If the candy coating thickens, reheat for 10 seconds and stir in a teaspoon of shortening to thin it.

Chocolate Fudge Cake Pops

These bite-sized treats pack all the rich, fudgy goodness of a classic chocolate cake—but in a fun, handheld form that’s perfect for parties or gifting!

Ingredients:

• 1 (15.25 oz) box chocolate fudge cake mix (plus ingredients listed on the box: eggs, oil, water)
• 1/2 cup chocolate frosting (store-bought or homemade)
• 12 oz chocolate candy melts (or semi-sweet chocolate chips)
• 1 tbsp coconut oil
• 1/4 cup rainbow sprinkles (optional)
• Lollipop sticks

Instructions:

1. Bake the cake: Prepare and bake the chocolate fudge cake according to the box instructions in a 9×13-inch pan. Let cool completely.
2. Crumble and mix: Break the cooled cake into fine crumbs in a large bowl. Add 1/2 cup chocolate frosting and mix until it resembles a thick dough.
3. Shape: Roll tablespoon-sized portions into 1-inch balls and place on a parchment-lined tray. Chill for 30 minutes.
4. Melt coating: In a microwave-safe bowl, melt 12 oz chocolate candy melts with 1 tbsp coconut oil in 30-second intervals, stirring until smooth.
5. Dip and decorate: Insert a lollipop stick into each ball, dip into melted chocolate, and tap off excess. Immediately add sprinkles (if using). Stand upright in a styrofoam block or cup to set.

The magic here? The frosting binds the cake into an ultra-moist, truffle-like center—no dry crumbs allowed! For a pro touch, drizzle with extra melted chocolate after the first coat sets.

Tip: Freeze the shaped cake balls for 15 minutes before dipping to prevent cracking.

Red Velvet Cake Pops

These bite-sized treats pack all the rich, velvety flavor of classic red velvet cake into a fun, handheld pop—perfect for parties or gifting!

Ingredients:

• 1 (15.25 oz) box red velvet cake mix (plus ingredients listed on box: eggs, oil, water)
• 1 (16 oz) tub cream cheese frosting
• 2 cups white chocolate chips
• 1 tbsp vegetable oil
• 1/4 cup rainbow sprinkles (optional)
• Lollipop sticks

Instructions:

1. Bake the cake according to package instructions in a 9×13″ pan. Let cool completely, then crumble into fine crumbs in a large bowl.
2. Add the entire tub of cream cheese frosting to the crumbs. Mix until fully combined and the texture resembles dough.
3. Roll mixture into 1.5″ balls (about 2 tbsp each) and place on a parchment-lined baking sheet. Freeze for 30 minutes.
4. Melt white chocolate chips with 1 tbsp vegetable oil in 30-second microwave intervals, stirring until smooth. Dip the tip of each lollipop stick into the chocolate, then insert halfway into a cake ball. Let set for 5 minutes.
5. Dip each pop fully into the melted chocolate, tapping gently to remove excess. Immediately add sprinkles (if using). Stand upright in a styrofoam block or cup to harden.

The secret to these pops? The cream cheese frosting binds the cake without making them too sweet—just like the perfect slice of red velvet!

Tip: For a smoother finish, warm the chocolate slightly thinner by adding an extra 1/2 tsp oil.

Lemon Drizzle Cake Pops

These bite-sized treats pack all the bright, zesty flavor of a classic lemon drizzle cake—but in a fun, handheld pop perfect for parties or gifting!

Ingredients:

• 1 ½ cups crumbled lemon pound cake (homemade or store-bought)
• ¼ cup cream cheese, softened
• 2 tbsp powdered sugar
• 1 tsp lemon zest
• ½ cup white chocolate chips, melted
• 1 tbsp fresh lemon juice
• Lollipop sticks
• Yellow sprinkles (optional)

Instructions:

1. In a bowl, mix crumbled lemon pound cake, cream cheese, powdered sugar, and lemon zest until evenly combined. Roll into 1-inch balls and chill for 30 minutes.
2. Dip the tip of each lollipop stick into melted white chocolate, then insert halfway into a cake ball. Freeze for 15 minutes to set.
3. Stir lemon juice into remaining melted white chocolate. Dip each cake pop into the glaze, letting excess drip off, then decorate with sprinkles (if using).
4. Stand pops upright in a styrofoam block or cup and refrigerate until firm, about 1 hour.

The secret? Cream cheese binds the crumbs without overpowering the lemon’s tang—so every pop stays moist but holds its shape beautifully.

Tip: For extra zing, brush the finished pops with a little extra lemon juice before serving.

Strawberry Cheesecake Pops

These Strawberry Cheesecake Pops are the perfect handheld treat—creamy, fruity, and just sweet enough to satisfy any craving.

• 8 oz cream cheese, softened
• 1/2 cup powdered sugar
• 1 tsp vanilla extract
• 1 cup fresh strawberries, hulled and diced
• 1/2 cup graham cracker crumbs
• 1/4 cup melted butter
• 6 popsicle sticks

1. In a bowl, beat the cream cheese, powdered sugar, and vanilla extract until smooth. Fold in the diced strawberries.
2. In a separate bowl, mix the graham cracker crumbs and melted butter until evenly combined.
3. Line a small baking sheet with parchment paper. Scoop 6 equal portions of the cream cheese mixture onto the sheet, shaping them into rounded rectangles. Insert a popsicle stick into each.
4. Freeze for 1 hour, or until firm enough to handle. Roll each pop in the graham cracker mixture, pressing gently to adhere.
5. Return to the freezer for at least 2 more hours, or until fully set.

The graham cracker coating adds a delightful crunch to these creamy, strawberry-studded pops—like cheesecake you can eat on the go!

Tip: For extra strawberry flavor, drizzle melted white chocolate over the pops before serving.

Cookies and Cream Cake Pops

These adorable cake pops combine the nostalgic crunch of Oreos with rich vanilla cake, all coated in creamy white chocolate—perfect for parties or a fun baking project with kids!

Ingredients:

• 1 (15.25 oz) box vanilla cake mix, baked and cooled
• 1 cup creamy vanilla frosting
• 12 Oreo cookies, finely crushed (about 1 1/4 cups crumbs)
• 1 (12 oz) bag white chocolate chips
• 1 tbsp coconut oil
• Extra Oreo crumbs (for decorating)

Instructions:

1. Crumble the baked cake into a large bowl. Add 1 cup frosting and 1 cup Oreo crumbs, then mix until fully combined (it should hold together when pressed).
2. Roll the mixture into 1.5-inch balls and place on a parchment-lined tray. Freeze for 30 minutes.
3. In a microwave-safe bowl, melt the white chocolate chips with 1 tbsp coconut oil in 30-second intervals, stirring until smooth.
4. Dip the tip of each lollipop stick into the melted chocolate, then insert halfway into a cake ball. Dip the entire pop into the chocolate, tapping gently to remove excess. Immediately sprinkle with extra Oreo crumbs.
5. Stand pops upright in a styrofoam block or cup to set. Chill for 15 minutes until firm.

The magic here? The Oreo crumbs inside the cake add a subtle crunch, while the white chocolate shell keeps them delightfully messy to eat—just like childhood desserts should be!

Tip: If the cake mixture feels too dry, add 1 extra tbsp frosting. Too sticky? Roll your hands in powdered sugar before shaping.

Funfetti Cake Pops

These bite-sized treats are like a party in your mouth—colorful, sweet, and perfect for celebrations (or just because!).

Ingredients:

• 1 box (15.25 oz) funfetti cake mix, plus ingredients listed on the box (eggs, oil, water)
• ½ cup vanilla frosting (store-bought or homemade)
• 2 cups white candy melts
• 1 tbsp vegetable shortening
• ¼ cup rainbow sprinkles
• 20 lollipop sticks

Instructions:

1. Bake the cake according to the box instructions in a 9×13-inch pan. Let cool completely, then crumble into fine crumbs in a large bowl.
2. Add ½ cup vanilla frosting to the crumbs and mix until the mixture holds together when pressed. Roll into 1-inch balls and place on a parchment-lined baking sheet. Chill for 30 minutes.
3. Melt the candy melts with 1 tbsp vegetable shortening in a microwave-safe bowl in 30-second intervals, stirring until smooth. Dip the tip of each lollipop stick into the melted candy, then insert halfway into a cake ball. Let set for 5 minutes.
4. Dip each cake pop into the melted candy, tapping gently to remove excess. Immediately sprinkle with rainbow sprinkles before the coating hardens. Stand upright in a foam block or styrofoam to set.

The magic of these cake pops? The soft, crumbly center contrasts perfectly with the crisp candy shell—plus, they’re impossible to resist with all those cheerful sprinkles!

Tip: If the candy coating thickens, microwave for 10 seconds and stir to smooth it out again.

Carrot Cake Pops with Cream Cheese Frosting

These bite-sized treats pack all the cozy flavors of classic carrot cake into a fun, handheld pop—perfect for parties or snacking!

Ingredients:

• 1 ½ cups finely grated carrots (about 3 medium)
• 1 ½ cups all-purpose flour
• 1 tsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• 1 tsp ground cinnamon
• ¼ tsp ground nutmeg
• ½ cup granulated sugar
• ½ cup packed brown sugar
• ½ cup vegetable oil
• 2 large eggs
• 1 tsp vanilla extract
• 4 oz cream cheese, softened
• 2 tbsp unsalted butter, softened
• 1 cup powdered sugar
• 24 lollipop sticks
• ½ cup white chocolate chips, melted (for coating, optional)

Instructions:

1. Preheat oven to 350°F. Grease an 8-inch square baking pan and line with parchment paper.
2. In a bowl, whisk together 1 ½ cups flour, 1 tsp baking powder, ½ tsp baking soda, ½ tsp salt, 1 tsp cinnamon, and ¼ tsp nutmeg.
3. In another bowl, beat ½ cup granulated sugar, ½ cup brown sugar, and ½ cup vegetable oil until smooth. Add 2 eggs and 1 tsp vanilla, mixing well. Fold in carrots, then gradually stir in dry ingredients until just combined.
4. Spread batter into the pan and bake for 25–28 minutes until a toothpick comes out clean. Cool completely, then crumble into fine crumbs.
5. Beat 4 oz cream cheese, 2 tbsp butter, and 1 cup powdered sugar until fluffy. Mix into cake crumbs until sticky. Roll into 1-inch balls, insert lollipop sticks, and chill for 1 hour.
6. Dip pops in melted white chocolate (if using) and let set. Enjoy chilled!

The cream cheese frosting binds the pops while keeping them irresistibly moist—no dry cake crumbs here!

Tip: For extra flair, sprinkle with crushed walnuts or a drizzle of caramel before the chocolate sets.

Peanut Butter Chocolate Cake Pops

These peanut butter chocolate cake pops are bite-sized bliss—rich, fudgy, and perfect for satisfying your sweet tooth without the fork!

• 1 box (15.25 oz) chocolate cake mix, baked and cooled
• 1/2 cup creamy peanut butter
• 1/4 cup powdered sugar
• 1 tsp vanilla extract
• 12 oz semi-sweet chocolate chips
• 1 tbsp coconut oil
• 1/4 cup crushed peanuts (for garnish)
• Lollipop sticks

1. Crumble the baked chocolate cake into fine crumbs in a large bowl. Add 1/2 cup peanut butter, 1/4 cup powdered sugar, and 1 tsp vanilla extract. Mix until the mixture holds together when pressed.
2. Roll the mixture into 1-inch balls and place them on a parchment-lined tray. Freeze for 20 minutes to firm up.
3. In a microwave-safe bowl, melt 12 oz chocolate chips with 1 tbsp coconut oil in 30-second intervals, stirring until smooth.
4. Dip the tip of each lollipop stick into the melted chocolate, then insert halfway into a cake ball. Dip the entire cake pop into the chocolate, letting excess drip off, and sprinkle immediately with crushed peanuts. Place upright in a styrofoam block to set.

The magic here? The peanut butter binds the cake crumbs into a dough-like texture, so no frosting is needed—just pure peanut-chocolate harmony!

Tip: If the cake pops feel too soft, chill the rolled balls for an extra 10 minutes before dipping.

Pumpkin Spice Cake Pops

These bite-sized treats pack all the cozy flavors of pumpkin spice into a fun, handheld dessert—perfect for parties or gifting!

Ingredients:

• 1 (15 oz) box spice cake mix (plus ingredients listed on box: typically eggs, oil, and water)
• 1 cup canned pumpkin puree (not pie filling)
• 1 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/4 tsp ground cloves
• 1 (12 oz) bag vanilla candy melts
• 1 tbsp coconut oil
• 30 lollipop sticks
• Crushed graham crackers or sprinkles (optional, for decorating)

Instructions:

1. Preheat oven to 350°F. Prepare spice cake mix according to package instructions, then fold in 1 cup pumpkin puree, 1 tsp cinnamon, 1/2 tsp nutmeg, and 1/4 tsp cloves. Bake in a 9×13″ pan for 25–28 minutes, until a toothpick comes out clean. Let cool completely.
2. Crumble the cake into fine crumbs in a large bowl. Roll into 1.5″ balls (about 30) and place on a parchment-lined tray. Chill for 30 minutes.
3. Melt vanilla candy melts and 1 tbsp coconut oil in a microwave-safe bowl in 30-second intervals, stirring until smooth. Dip the tip of each lollipop stick into the melted candy, then insert halfway into a cake ball. Chill for 10 minutes to set.
4. Dip each cake pop into the melted candy, tapping gently to remove excess. Decorate with crushed graham crackers or sprinkles if desired. Let harden upright in a foam block or cup.

The secret here? Pumpkin puree keeps the cake pops irresistibly moist while adding a subtle earthy sweetness—no one will guess they start with a boxed mix!

Tip: If the candy coating thickens, stir in an extra 1/2 tsp coconut oil to keep it dippable.

Banana Bread Cake Pops

These adorable cake pops combine the cozy flavor of banana bread with a fun, bite-sized twist—perfect for parties or a sweet afternoon treat!

Ingredients:

• 1 ½ cups mashed ripe bananas (about 3 medium)
• 1 ½ cups all-purpose flour
• ¾ cup granulated sugar
• ½ cup unsalted butter, melted
• 1 large egg
• 1 tsp vanilla extract
• 1 tsp baking soda
• ½ tsp ground cinnamon
• ¼ tsp salt
• 12 oz vanilla candy melts
• 2 tbsp rainbow sprinkles (optional)

Instructions:

1. Preheat oven to 350°F. Grease an 8×8-inch baking pan.
2. In a bowl, whisk together 1 ½ cups mashed bananas, ¾ cup sugar, ½ cup melted butter, 1 egg, and 1 tsp vanilla until smooth. Fold in 1 ½ cups flour, 1 tsp baking soda, ½ tsp cinnamon, and ¼ tsp salt until just combined.
3. Pour batter into the pan and bake for 25–30 minutes, or until a toothpick comes out clean. Let cool completely.
4. Crumble the banana bread into fine crumbs in a large bowl. Roll into 1-inch balls and place on a parchment-lined tray. Freeze for 15 minutes.
5. Melt candy melts according to package instructions. Dip the tip of a lollipop stick into the melts, insert into a ball, then dip the entire pop to coat. Tap off excess and sprinkle with rainbow sprinkles (if using). Let set upright in a styrofoam block.

The secret to these pops? The banana bread base stays moist even after dipping, giving them a soft, cakey center that’s irresistible.

Tip: For extra flavor, stir ½ cup chopped walnuts into the batter before baking!

Matcha Green Tea Cake Pops

These adorable cake pops pack a punch of earthy matcha flavor with a sweet vanilla finish—perfect for gifting or a fun afternoon project!

Ingredients:

• 1 ½ cups vanilla cake crumbs (from a baked 9″ round cake)
• ¼ cup cream cheese frosting
• 2 tsp high-quality matcha powder
• 12 oz white candy melts
• 1 tbsp coconut oil
• Lollipop sticks
• Optional: Sprinkles for decorating

Instructions:

1. In a bowl, mix vanilla cake crumbs, cream cheese frosting, and matcha powder until fully combined and moldable (like Play-Doh).
2. Roll into 1″ balls, place on a parchment-lined tray, and chill for 30 minutes.
3. Melt white candy melts and coconut oil in a microwave-safe bowl in 30-second intervals, stirring until smooth.
4. Dip the tip of each lollipop stick into the melted candy, insert halfway into a cake ball, and chill for 10 minutes to set.
5. Holding the stick, dip each cake pop into the melted candy, tapping gently to remove excess. Decorate with sprinkles immediately if using.
6. Let dry upright in a foam block or cup until hardened (about 15 minutes).

The matcha’s slight bitterness balances the sweetness beautifully, and the creamy center stays irresistibly soft even after coating. Tip: For extra vibrancy, sift the matcha powder first to avoid clumps!

Salted Caramel Cake Pops

These bite-sized treats combine rich caramel and a hint of salt for the perfect sweet-and-savory balance—ideal for parties or gifting!

Ingredients:

• 1 box (15.25 oz) vanilla cake mix, baked and cooled
• 1/2 cup salted caramel sauce (plus 2 tbsp for coating)
• 1/4 cup cream cheese, softened
• 1/4 tsp fine sea salt
• 12 oz vanilla candy melts
• 1 tsp coconut oil
• Flaky sea salt, for garnish

Instructions:

1. Crumble the baked cake into fine crumbs in a large bowl. Stir in 1/2 cup caramel sauce, cream cheese, and 1/4 tsp fine sea salt until the mixture holds together when pressed.
2. Roll into 1-inch balls (about 24) and place on a parchment-lined tray. Freeze for 15 minutes.
3. Melt candy melts and coconut oil in a microwave-safe bowl in 30-second intervals, stirring until smooth. Dip the tip of each lollipop stick into the melted candy, then insert halfway into a cake ball. Chill for 5 minutes.
4. Reheat the candy melts if needed. Holding the stick, dip each cake pop into the coating, letting excess drip off. Drizzle with 2 tbsp caramel sauce and sprinkle with flaky salt. Let set upright in a styrofoam block.

The cream cheese adds a subtle tang that cuts through the sweetness, while the flaky salt gives every bite a satisfying crunch.

Tip: If the coating thickens, add a touch more coconut oil to keep it dippable.

Coconut Lime Cake Pops

These bite-sized treats pack a tropical punch with zesty lime and sweet coconut—perfect for parties or a sunny afternoon pick-me-up!

Ingredients:

• 1 box (15.25 oz) vanilla cake mix, baked and cooled
• 1/2 cup canned coconut milk (full-fat)
• 2 tbsp lime zest (from about 2 limes)
• 2 tbsp fresh lime juice
• 1/4 cup sweetened shredded coconut
• 12 oz white candy melts
• 1 tsp coconut oil
• Extra shredded coconut (for rolling)

Instructions:

1. Crumble the baked vanilla cake into fine crumbs in a large bowl. Stir in 1/2 cup coconut milk, 2 tbsp lime zest, 2 tbsp lime juice, and 1/4 cup shredded coconut until the mixture holds together when pressed.
2. Roll the mixture into 1-inch balls (about 24) and place on a parchment-lined tray. Freeze for 30 minutes.
3. In a microwave-safe bowl, melt the candy melts with 1 tsp coconut oil in 30-second intervals, stirring until smooth.
4. Dip the tip of each lollipop stick into the melted candy, then insert halfway into a cake ball. Dip the entire cake pop into the candy coating, letting excess drip off, then roll in extra shredded coconut. Place upright in a styrofoam block to set.

The tangy lime cuts through the richness of the coconut, while the candy shell adds a satisfying crunch—no frosting required!

Tip: For extra lime flavor, brush the baked cake with a mix of 1 tbsp lime juice and 1 tbsp sugar before crumbling.

Tiramisu Cake Pops

These adorable cake pops pack all the creamy coffee-kissed flavor of classic tiramisu into a bite-sized treat—perfect for parties or gifting!

Ingredients:

• 1 (15.25 oz) box vanilla cake mix, baked and cooled
• 1/2 cup mascarpone cheese, softened
• 1/4 cup strong brewed coffee, cooled
• 2 tbsp coffee liqueur (or substitute more brewed coffee)
• 1/4 cup powdered sugar
• 12 oz white chocolate melting wafers
• 1 tbsp unsweetened cocoa powder, for dusting
• Lollipop sticks

Instructions:

1. Crumble the baked vanilla cake into fine crumbs in a large bowl. Add the mascarpone, brewed coffee, coffee liqueur, and powdered sugar. Mix until fully combined and the texture holds together when pressed.
2. Roll the mixture into 1-inch balls (about 24) and place on a parchment-lined baking sheet. Freeze for 30 minutes.
3. Melt the white chocolate wafers in a microwave-safe bowl in 30-second intervals, stirring until smooth. Dip the tip of each lollipop stick into the melted chocolate, then insert halfway into a cake ball. Let set for 5 minutes.
4. Dip each cake pop fully into the melted chocolate, tapping gently to remove excess. Return to the parchment and dust lightly with cocoa powder before the chocolate hardens.
5. Chill for 15 minutes to set completely.

The mascarpone adds a luscious richness that makes these pops taste like the real deal—no one will guess they start with a boxed cake mix!

Tip: For neat cocoa dusting, tap a fine-mesh sieve lightly over the pops.

Blueberry Muffin Cake Pops

These adorable cake pops pack all the cozy flavor of blueberry muffins into a fun, handheld treat—perfect for brunch or a sweet snack!

Ingredients:

• 1 ½ cups crumbled blueberry muffin (homemade or store-bought)
• 4 oz cream cheese, softened
• ½ cup powdered sugar
• 1 tsp vanilla extract
• 10 oz white candy melts
• 1 tbsp vegetable oil
• ¼ cup freeze-dried blueberries, crushed (for garnish)
• Lollipop sticks

Instructions:

1. In a bowl, mix crumbled blueberry muffin, softened cream cheese, powdered sugar, and vanilla extract until fully combined. Roll into 1-inch balls and freeze for 20 minutes.
2. Melt candy melts with vegetable oil in 30-second intervals, stirring until smooth. Dip the tip of each lollipop stick into the melted candy, then insert halfway into a cake ball. Return to the freezer for 5 minutes to set.
3. Dip each cake pop into the melted candy, tapping gently to remove excess. Immediately sprinkle with crushed freeze-dried blueberries before the coating hardens. Let dry upright in a styrofoam block.

The cream cheese binding gives these pops a rich, tangy contrast to the sweet blueberry muffin base—no frosting required!

Tip: For extra stability, chill the cake balls overnight before dipping.

Oreo Stuffed Cake Pops

These bite-sized treats pack a double dose of chocolatey goodness—crunchy Oreos hidden inside rich cake pops!

Ingredients:

• 1 (15.25 oz) box chocolate cake mix (plus ingredients listed on the box)
• 1 (16 oz) container chocolate frosting
• 24 Oreo cookies
• 12 oz chocolate candy melts
• 1 tbsp vegetable shortening
• Sprinkles (optional)

Instructions:

1. Bake the chocolate cake according to the package instructions. Let cool completely, then crumble into fine crumbs in a large bowl.
2. Mix in 3/4 cup of chocolate frosting until the crumbs hold together when pressed. Roll into 24 equal-sized balls.
3. Flatten each ball slightly, place an Oreo in the center, and wrap the cake mixture around it. Roll gently to smooth.
4. Melt the chocolate candy melts with 1 tbsp vegetable shortening in 30-second intervals, stirring until smooth. Dip the tip of a lollipop stick into the melted chocolate, then insert halfway into each cake pop.
5. Chill for 15 minutes, then dip each pop fully into the melted chocolate, tapping off excess. Decorate with sprinkles immediately if using.
6. Let set on parchment paper or a styrofoam block until firm (about 20 minutes).

The surprise Oreo center stays satisfyingly crisp against the soft cake—perfect for sneaking an extra treat into every bite!

Tip: For cleaner dipping, warm the candy melts slightly longer and thin with a touch more shortening if needed.

Raspberry White Chocolate Cake Pops

These dreamy cake pops combine tart raspberry and creamy white chocolate for a bite-sized treat that’s as pretty as it is delicious!

Ingredients:

• 1 (15.25 oz) box vanilla cake mix, baked and cooled
• 1/2 cup raspberry jam
• 1/2 cup cream cheese frosting
• 12 oz white chocolate chips
• 1 tbsp coconut oil
• 1/4 cup freeze-dried raspberries, crushed
• Lollipop sticks

Instructions:

1. Crumble the baked vanilla cake into fine crumbs in a large bowl. Stir in 1/2 cup raspberry jam and 1/2 cup cream cheese frosting until fully combined.
2. Roll the mixture into 1.5-inch balls (about 1 tbsp each) and place on a parchment-lined baking sheet. Freeze for 30 minutes.
3. Melt 12 oz white chocolate chips with 1 tbsp coconut oil in a microwave-safe bowl in 30-second intervals, stirring until smooth.
4. Dip the tip of each lollipop stick into the melted chocolate, then insert halfway into a cake ball. Dip the entire cake pop into the chocolate, tapping gently to remove excess.
5. Sprinkle immediately with crushed freeze-dried raspberries. Stand upright in a styrofoam block or cake pop stand to set (about 15 minutes).

The jam adds a tangy surprise inside, while the crushed raspberries on top give a satisfying crunch—perfect for bridal showers or Valentine’s Day!

Tip: If the cake mixture feels too sticky, chill it for 15 minutes before rolling.

Conclusion

With 18 deliciously fun cake pop recipes, your dessert game just got a whole lot sweeter! Whether you’re baking for a party or just craving a treat, there’s something here for everyone. Give these recipes a try, then let us know which ones you loved in the comments. Don’t forget to share the fun—pin this article on Pinterest so others can join in the cake pop joy!