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Festive Firecracker Cake Pops

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These easy and festive cake pops feature a moist yellow cake mixed with cream cheese frosting, coated in a crisp candy shell and decorated with patriotic red, white, and blue sprinkles. Perfect for Fourth of July celebrations or any patriotic-themed party.

Ingredients

Scale
  • 1 box yellow cake mix (about 15.25 oz / 432 g), recommended Duncan Hines
  • 2 large eggs, room temperature
  • 1 cup water (240 ml)
  • 1/3 cup vegetable oil (80 ml)
  • 1 cup cream cheese frosting (approx. 240 g), store-bought or homemade
  • 12 oz white candy melts (340 g)
  • Optional: 6 oz red candy melts (170 g)
  • Optional: 6 oz blue candy melts (170 g)
  • Patriotic sprinkles (red, white, and blue mix with stars and nonpareils)
  • About 50 short lollipop sticks
  • Optional: 1 tbsp vegetable shortening (to thin candy melts if needed)

Instructions

  1. Preheat oven to 350°F (175°C). Grease or line a 9×13-inch baking pan with parchment paper.
  2. In a large bowl, combine yellow cake mix, eggs, water, and vegetable oil. Beat on medium speed for 2 minutes until smooth.
  3. Pour batter evenly into the prepared pan and bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
  4. Cool the cake completely in the pan on a wire rack (about 1 hour).
  5. Crumble the cooled cake into fine crumbs in a large bowl. Add cream cheese frosting gradually and mix until the mixture holds together like dough.
  6. Use a cookie scoop or spoon to form 1-inch (2.5 cm) balls. Roll smooth with palms and place on a lined baking sheet.
  7. Chill cake balls in the refrigerator for at least 2 hours or freeze for 30 minutes to firm up. Chilling overnight is recommended for easier dipping.
  8. Melt candy melts in microwave-safe bowls in 30-second intervals, stirring between each until smooth. Thin with vegetable shortening if too thick.
  9. Dip the tip of each lollipop stick into melted candy and insert halfway into a cake ball. Let set for 10 minutes.
  10. Dip each cake ball into melted candy melts, covering completely. Tap off excess coating gently.
  11. Sprinkle patriotic sprinkles immediately over the wet coating.
  12. Place cake pops upright in a Styrofoam block or cake pop stand to dry for at least 30 minutes.
  13. Store cake pops in an airtight container in the refrigerator for up to 4 days or freeze for longer storage.

Notes

Ensure the cake is fully cooled before mixing with frosting to prevent melting. Chill cake balls thoroughly to prevent falling off sticks during dipping. Melt candy melts slowly and stir often to avoid burning. Add vegetable shortening to thin candy melts if needed. Work quickly when dipping and sprinkling as candy sets fast. Store cake pops in an airtight container in the fridge and bring to room temperature before serving for best texture.

Nutrition

Keywords: cake pops, patriotic dessert, Fourth of July treats, easy cake pops, festive desserts, party treats, cream cheese frosting, candy melts

Find it online: https://cooksybite.com/festive-firecracker-cake-pops-recipe-easy-patriotic-sprinkles-treats/