Ingredients:

  • 1 box (15.25 oz) white or yellow cake mix, prepared
  • 4 oz unsalted butter, softened
  • 4 oz cream cheese, softened
  • 1 tsp pure vanilla extract
  • 12 oz candy melts
  • 2 tbsp coconut oil
  • 24 cake pop sticks
  • 1/4 cup edible sprinkles
  • 1 tsp edible glitter dust

Instructions:

  1. Bake the cake as directed on the package and allow it to cool completely. Crumble the cake into a fine, sandy texture using a food processor or fork.
  2. In a large bowl, cream together the softened butter and cream cheese until smooth, then stir in the vanilla extract. Gradually fold in the cake crumbs until a dough-like consistency is reached.
  3. Roll the dough into 1-inch spheres and place them on a parchment-lined baking sheet. Freeze for 15–20 minutes to set.
  4. Melt a small amount of candy coating. Dip the tip of each cake pop stick about 1/2 inch into the melted chocolate, then insert it halfway into a chilled cake ball.
  5. Heat the remaining candy melts with coconut oil in 30-second bursts until fluid. Submerge each cake pop straight down until fully covered, then gently tap the wrist to shake off excess chocolate.
  6. Immediately apply sprinkles or glitter while the coating is still wet and place the pops upright to set.