Fun, Easy & Delicious!!
1 box (about 18 ounces) Favorite cake mix
1 box (3.4 ounces) instant pudding and pie filling mix
1 cup water
1/3 cup vegetable oil
1/2 cup Ready-To-Use White Buttercream Icing
1 bag (16 ounces) Merckens Chocolate (mint or other flavored chocolates are optional)
Preheat oven to 350°F. Grease one 13 x 9 x 2 in. sheet pan or two 8 in. or 9 in. round pans with our pan release.
In large bowl, combine cake mix, pudding mix, eggs, water and oil; beat at medium speed with electric mixer 2 minutes. Pour into prepared pan.
Bake 30-35 minutes for round pans; 35-40 minutes for sheet pan, or until toothpick inserted in center comes out clean. Cool in pan 10 minutes; remove from pan to cooling grid and cool completely. Divide cake in half; freeze one half for future use.
In large bowl, use hands to crumble cake until no large chunks remain. Add icing; mix with fingers until well combined. Form mixture into cake balls. Chill in refrigerator at least 2 hours. Melt Merckens chocolate (for melting instructions see our recipe page). Dip sticks into melted chocolate and insert into cake balls; let set. Once stick is set into cake balls you can dip whole cake ball into chocolate. You can add sprinkles, nuts, mini chocolate chips and so much more to decorate your cake pops.
Makes 48 – 1 tablespoon sized cake ball pops (each about 1-1/4 in. diameter)
Makes 24 – 2 tablespoon sized cake ball pops (each about 1-1/2 in. diameter)
Makes 16 – 3 tablespoon sized cake ball pops (each about 1-3/4 in. diameter)
See our Cake Pops book for lots of delicious ideas!