Orange Cream Cake Pops
Delightful cake pops with a burst of citrus flavor and creamy texture, perfect for any occasion.
Ingredients
For the cake pops
- 1 box orange-flavored cake mix
- 3 large eggs
- 1/2 cup vegetable oil
- 1 cup water
- 1 cup cream cheese, softened
- 2 cups powdered sugar
- Zest of 1 orange
- 1/4 cup fresh orange juice
- 1 tsp vanilla extract
- 1 cup white candy melts
- Sprinkles, for decoration (optional)
- Lollipop sticks
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and prepare a 9×13-inch baking pan by greasing it lightly or lining it with parchment paper.
- In a large bowl, mix the orange-flavored cake mix, eggs, vegetable oil, and water until smooth. Pour this mixture into the prepared baking pan.
- Bake the cake for 25-30 minutes or until a toothpick inserted into the center comes out clean. Allow the cake to cool completely in the pan.
- Once cooled, crumble the cake into a large bowl, breaking it into fine pieces.
- In another bowl, combine cream cheese, powdered sugar, orange zest, fresh orange juice, and vanilla extract. Mix well until you have a smooth, creamy mixture.
- Add the creamy mixture to the crumbled cake, stirring until fully combined. Form a cohesive dough with your hands.
Shaping and Freezing
- Using your hands, roll the mixture into 1-inch balls and place them on a baking sheet lined with parchment paper.
- Insert a lollipop stick into each ball, making sure it goes about halfway into the cake pop.
- Freeze the cake pops for about 1 hour until firm.
Coating
- While the pops are freezing, melt the white candy melts according to the package instructions in a microwave-safe bowl.
- Once the pops are firm, dip each cake pop into the melted candy coating, gently tapping off any excess.
- Place the coated pops upright in a piece of foam or a cup to allow the coating to set.
- If desired, sprinkle some decorative sprinkles on the wet coating before it sets completely.
- Allow the pops to cool and harden completely before serving.
Notes
Make sure to let the cake cool completely before crumbling it. For consistent size, consider using a small cookie scoop. You can freeze the cake pops for longer storage.