Why You’ll Love Christmas Cake Pops Recipe
These Christmas Cake Pops are an easy way to turn a simple boxed cake mix into a fun holiday treat. Using prepared cake mix and cream cheese frosting keeps the process straightforward while still creating a rich, soft center.
They’re also easy to customize. You can use different Christmas sprinkles, drizzle contrasting candy colors over the coating, or decorate each batch with a different holiday theme.
Because each cake pop is individually portioned and served on a stick, they’re convenient for parties and dessert platters. They’re also a great make-ahead option when you want to prepare some of your holiday desserts in advance.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- 1 box Super Moist Yellow Cake Mix (16.5 ounces)
- Ingredients needed to prepare the cake according to the package directions
- 1/3 cup cream cheese frosting
- 8 ounces white candy melts
- 8 ounces red candy melts
- 8 ounces green candy melts
- Christmas sprinkles
- Lollipop sticks
Directions
- Prepare the yellow cake mix according to the package directions. Pour the batter into a 9×13-inch baking pan and bake as directed. Allow the cake to cool completely at room temperature.
- Remove the cooled cake from the pan. Carefully remove and discard the browned outer layer of the cake. Crumble the remaining soft cake into a large mixing bowl.
- Add the cream cheese frosting to the cake crumbs. Mix thoroughly until the frosting is evenly incorporated and the mixture holds together when shaped.
- Scoop and roll the mixture into approximately 24 to 36 cake balls, depending on how large you want your cake pops. Arrange them on a lined baking sheet. A cookie scoop can help keep the cake balls similar in size.
- Gently insert a lollipop stick about halfway into each cake ball. Place the cake pops in the freezer for 10 to 15 minutes to help them firm up before coating.
- Put the white, red, and green candy melts into three separate microwave-safe bowls. Microwave each color in 30-second intervals, stirring thoroughly after every interval, until smooth and completely melted. Avoid overheating the candy melts.
- Dip each chilled cake pop into your choice of melted candy coating. Turn it carefully until the entire cake ball is covered. Lift it from the bowl and allow the excess coating to drip back into the bowl.
- Place the coated cake pop upright in a block of Styrofoam or a cake pop stand. Immediately decorate it with Christmas sprinkles while the coating is still wet.
- Repeat the dipping and decorating process with the remaining cake pops, alternating between the white, red, and green candy melts.
- Allow the candy coating to set completely. Once dry and firm, the Christmas Cake Pops are ready to serve.
Servings and timing
This recipe takes approximately 55 minutes to prepare and makes about 24 servings. Depending on the size of the cake balls, you can make approximately 24 to 36 individual cake pops.
Keep in mind that the total preparation time can vary depending on the baking time required by your specific cake mix and how quickly you dip and decorate the cake pops.
Variations
Chocolate Christmas Cake Pops: Replace the yellow cake mix with chocolate cake mix and use chocolate frosting for a rich chocolate center.
Vanilla Cake Pops: Pair yellow or vanilla cake with vanilla frosting instead of cream cheese frosting for a sweeter, more traditional flavor.
Red Velvet Cake Pops: Make the cake pops with red velvet cake and cream cheese frosting. The red cake center makes them especially festive when coated in white candy melts.
Peppermint Cake Pops: Add a small amount of peppermint flavoring to the cake mixture or decorate the coated pops with finely crushed peppermint candies.
Christmas Tree Cake Pops: Shape the cake mixture into small cones rather than balls. Coat them in green candy melts and decorate with colorful sprinkles to resemble miniature Christmas trees.
Snowball Cake Pops: Dip all the cake pops in white candy melts and cover them with white sanding sugar or festive white sprinkles.
Drizzled Cake Pops: After the first candy coating has hardened, drizzle the pops with a contrasting color. For example, drizzle white coating over red or green cake pops.
Different Sprinkle Designs: Use snowflakes, Christmas trees, red and green sugar crystals, stars, or other seasonal sprinkles to create several designs from one batch.
Storage/Reheating
Store finished Christmas Cake Pops in an airtight container in a cool, dry place if you plan to serve them within a short period. If your kitchen is warm or you need to keep them longer, refrigerate them in a tightly sealed container.
When refrigerating, make sure the container is well sealed to help prevent condensation from affecting the candy coating. For the best texture, allow chilled cake pops to sit at room temperature briefly before serving.
You can also prepare the cake balls ahead of time. Keep the shaped, undipped cake balls refrigerated in an airtight container until you’re ready to add the sticks, chill them, and decorate.
Cake pops do not need reheating. They are intended to be served at room temperature or slightly chilled.
For longer storage, undecorated cake balls can be frozen in a freezer-safe container. Thaw them in the refrigerator before dipping and decorating. Avoid dipping cake balls while they’re frozen solid, as the temperature difference can cause the candy coating to crack.
FAQs
Can I make Christmas Cake Pops ahead of time?
Yes. Cake pops are a convenient make-ahead Christmas dessert. You can prepare the cake and shape the cake balls in advance, then store them in the refrigerator until you’re ready to coat and decorate them.
Why do my cake pops fall off the sticks?
Cake pops can fall off their sticks if the cake balls are too large, too soft, or too warm. Make sure the balls are firmly shaped and properly chilled before dipping. Insert the sticks only about halfway through each ball so you don’t accidentally push them through the top.
Why is my candy coating too thick?
Candy melts can become thick if they’re overheated or not melted smoothly enough. Heat them gradually in short intervals and stir well each time. A smooth coating makes dipping much easier and creates a cleaner finish.
Can I use chocolate instead of candy melts?
Yes, you can use suitable melting or coating chocolate. However, candy melts are particularly convenient for this recipe because they’re available in festive colors and are designed to set into a firm coating.
Do cake pops need to be refrigerated?
They can be refrigerated, particularly when you want to store them for several days. Keep them in an airtight container to protect the coating and prevent the cake from drying out.
Can I freeze Christmas Cake Pops?
The cake balls can be frozen before dipping. Store them in an airtight freezer-safe container and thaw them in the refrigerator before decorating. For the neatest coating, don’t dip the cake balls while they’re completely frozen.
How do I keep the coating from cracking?
Avoid dipping extremely cold or frozen cake balls directly into very warm candy melts. A dramatic temperature difference can cause the coating to crack as everything returns to room temperature. The cake balls should be firm and chilled rather than frozen solid.
What can I use if I don’t have a cake pop stand?
A block of Styrofoam is an easy option for holding freshly dipped cake pops upright. You can also use a purpose-made cake pop stand or another sturdy holder with appropriately sized holes for the sticks.
When should I add the Christmas sprinkles?
Add the sprinkles immediately after dipping each cake pop. Candy melts can set fairly quickly, and once the coating has hardened, the sprinkles won’t stick properly.
How can I make all my cake pops the same size?
Use a small cookie scoop to portion the cake mixture before rolling it into balls. Using the same amount for every cake pop gives you a more uniform batch and can also make dipping easier.
Conclusion
Christmas Cake Pops are a colorful and festive treat that can bring plenty of holiday charm to any dessert table. With a moist cake and cream cheese frosting center, a smooth candy coating, and cheerful Christmas sprinkles, they combine simple ingredients with an eye-catching presentation.
Serve them at a Christmas party, add them to holiday treat boxes, or make a batch for a fun seasonal baking project. With red, green, and white coatings and endless decorating possibilities, these Christmas Cake Pops are an easy dessert to customize for your holiday celebrations.
Christmas Cake Pops
Festive Christmas cake pops made with moist yellow cake, creamy frosting, colorful candy melts, and cheerful holiday sprinkles. These bite-sized treats are perfect for Christmas parties and holiday dessert tables.
- Prep Time: 35 minutes
- Cook Time: 20 minutes
- Total Time: 55 minutes
- Yield: 24 servings
- Category: Dessert
- Method: Bake
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 1 box Super Moist Yellow Cake Mix (16.5 oz box)
- Ingredients needed to prepare the cake according to the box
- 1/3 cup Cream Cheese Frosting
- 8 oz. White Candy Melts
- 8 oz. Red Candy Melts
- 8 oz. Green Candy Melts
- Christmas Sprinkles
- Lollipop Sticks
Instructions
- Prepare the cake according to the package instructions and bake in a 9×13-inch pan. Let the cake cool completely at room temperature.
- Remove the cake from the pan and trim away the browned outside layer. Crumble the remaining cake into a large bowl.
- Add the cream cheese frosting to the crumbled cake and stir until thoroughly combined.
- Shape the mixture into about 24 to 36 cake balls, depending on the desired size, and place them on a lined cookie sheet. Use a cookie scoop for evenly sized portions if desired.
- Gently insert a lollipop stick about halfway into each cake ball. Place the cake pops in the freezer for 10 to 15 minutes.
- Place the white, red, and green candy melts in separate microwave-safe bowls. Microwave each in 30-second intervals, stirring after each interval, until completely melted and smooth. Do not overheat.
- Dip each chilled cake pop into one color of melted candy, making sure it is completely coated. Allow the excess coating to drip back into the bowl.
- Place each coated cake pop upright in a block of styrofoam and immediately decorate with Christmas sprinkles before the candy coating sets.
- Repeat with the remaining cake pops. Allow the coating to dry completely before serving.
Notes
- A cookie scoop helps make evenly sized cake pops.
- Chilling the cake balls for 10 to 15 minutes helps them stay firm while dipping.
- Add the sprinkles immediately after dipping so they stick before the candy coating hardens.
- Avoid overheating the candy melts, as this can make the coating thick or difficult to work with.
- The recipe may make up to 36 cake pops if you form smaller portions.
Nutrition
- Serving Size: 1 cake pop
- Calories: 230 kcal
- Sugar: 27 g
- Sodium: 180 mg
- Fat: 10 g
- Saturated Fat: 6 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 34 g
- Fiber: 0.5 g
- Protein: 2 g
- Cholesterol: 15 mg
