Cake Pops

Make baking for others a family affair this Valentine’s Day with this easy-to-make cake pop recipe
cake pops

Country Crock

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Make baking for others a family affair this Valentine’s Day with this easy-to-make cake pop recipe. You can dress up your cake pops with red and white sprinkles to make perfect gifts for your loved ones this Valentine’s Day.

Deliver Ingredients
4 dozen


For the cake:

  • 1 box pound cake mix
  • 4 large eggs
  • 2/3 Cups water
  • 1/4 Cup butter, such as Country Crock® Simply Delicious

For the frosting:

  • 2 Cups confectioners sugar
  • 1 Teaspoon vanilla extract
  • Lollipop sticks

For the chocolate coating:

  • 2 packages (twelve ounces each) semi-sweet chocolate chips
  • 2 Tablespoons canola oil
  • Rainbow colored sprinkles


For the cake:

Prepare pound cake mix according to package directions using eggs, water and Country Crock® Simply Delicious. Cool cake then cut into chunks.

For the frosting:

Beat sugar, Country Crock® Simply Delicious and vanilla in large bowl with electric mixer until light and fluffy, about 3 minutes. Add cake and beat until blended.

Shape cake mixture into 48 balls and arrange on foil or waxed paper lined baking sheet. Insert lollipop stick into each ball. Freeze 2 hours.

For the chocolate coating:

Melt chocolate chips according to package directions. Stir in oil until blended. Dip balls into chocolate mixture, swirling to coat and gently shaking to remove excess chocolate. Quickly decorate with sprinkles. Arrange on foil or waxed paper-lined baking sheet and let stand until chocolate is set, about 15 minutes.

Cake Shopping Tip

Be sure to purchase the correct flour a recipe calls for – flours differ in gluten or protein content, making each suited for specific tasks.

Cake Cooking Tip

Insert a toothpick into the center of cakes to test for doneness – it should come out clean or only have a few crumbs clinging to it.

Cake Wine Pairing

Sweet chenin blanc, muscat, or amontillado sherry with nut-based cakes; sauternes or sweet German wines with pound cake, cheesecake, and fruit tarts or pies; sweet chenin blanc or muscat, Alsatian vendange tardive (late harvest) wines, or sec or demi-sec vintage or non-vintage champagne or sparkling wine with frosted white or yellow cakes; sweet chenin blanc or muscat or Alsatian vendange tardive (late harvest) wines,