You will love this recipe for Funfetti Cake Pops if you want something cute, quick, and crowd-pleasing for a party. You get all the fun of a bakery style treat in a bite sized pop that starts with a simple boxed cake mix. No complicated techniques; just easy steps, bright sprinkles, and a dessert that looks like you spent way more time than you actually did. These cake pops are perfect for birthdays, girls’ nights, baby showers, or whenever you want easy fancy desserts that are actually quite easy.
Jump to Recipe
Ingredients for Funfetti Cake Pops
- 1 box funfetti cake mix
- Other ingredients listed on your cake mix box (usually eggs, oil and water)
- 4 oz. cream cheese, softened
- ¼ cup unsalted butter, softened
- 2 cups powdered sugar
- 1 tsp vanilla
- 30-40 lollipop sticks
- 12 ounces white chocolate or vanilla candy melts
- 2-3 teaspoons neutral oil (optional)
- Rainbow sprinkles (jimmies or confetti sprinkles work best)
How to Make Funfetti Cake Pops
1. Bake and cool the cake
Prepare a funfetti boxed cake mix as directed on the package.
Let it cool completely in the pan so it does not melt the frosting later. You can even bake it a day ahead.
2. Crumble the cake
Add the cooled cake to a food processor and pulse until they form fine crumbs
3. Make frosting
Mix together cream cheese and butter until smooth. Then, add in powdered sugar and vanilla. Keep beating until you have a smooth cream cheese frosting.
4. Make cake ball dough. Add about ⅓ of your frosting to your cake crumbs and mix with an electric mixer or stand mixer. Make sure you start with a little frosting and then add more as you keep going. You can always add more frosting, but if you add too much at once, your cake pops will be runny and you’ll have to start over with a fresh cake.
5. For added color, you can also add more rainbow sprinkles to your cake and frosting mixture. This will really make the Funfetti part of your cake pops stand out.
6. Form your dough into balls, and lay them on a cookie sheet lined with parchment paper. Stick your cake pops in the freezer for at least 30 minutes to set and chill.
7. Prepare the coating
Melt your melting chocolate according to the package instructions. If your melting chocolate is really thick, try adding a little bit of neutral oil (coconut oil or vegetable oil work well) to it and mixing it in really well. This will give the melting chocolate a smoother texture, and will make it easier to work with.
8. Assemble the cake pops
Stick just the end of your lollipop stick in the melted chocolate, and then stick it straight down the middle of your chilled cake pop. The chocolate kind of acts like a glue to hold the cake pop to the stick.
Carefully, coat your cake pop in the melted chocolate, and let the excess chocolate kind of run off. Then, you just give the cake pop a little spin, let the excess chocolate drip off, and you’re good to go.
9. Decorate with sprinkles
While the coating is still wet, immediately add rainbow sprinkles all over.
10. Let the cake pops set
Stand the dipped cake pops upright in a cake pop stand or a block of styrofoam. I used a wide vase filled with rice.
Allow them to set at room temperature until the coating is firm to the touch. Once set, you can transfer them to an airtight container. Store at room temperature for up to 2 days or in the fridge for up to 5 days. If your house tends to run warm and humid, store cake pops in the fridge
Pro Tips
- Do not overdo the frosting. Start with less frosting and add more slowly. If you add too much, the mixture will turn mushy and there’s no going back. When you squeeze some in your hand, it should hold together like play dough and not stick to your fingers.
- Chill twice for neat pops. Chilling before adding sticks, then chilling again after, keeps everything secure. If your cake pops slide down the stick or crack, they probably were not cold enough.
- Thin the coating if needed. If the melted coating feels thick, stir in a bit of neutral oil until it flows easily. A thinner coating gives you that smooth, professional finish that looks like bakery style easy fancy desserts.
- Control the temperature. If your cake pops are too cold and your coating is very hot, you might see cracks as the coating sets. Let your cake pops sit at room temperature for 5 to 10 minutes after chilling before dipping.
FAQs
How many cake pops does this make?
This recipe makes a lot of cake pops. 1 cake mix usually makes around 4 dozen cake pops. If you don’t need all those cake pops, you could consider using some of the cake for these Funfetti Cheesecake Parfaits.
Why are my cake pops falling off the sticks?
This usually happens when the cake mixture is too soft or not chilled enough. Make sure your balls are cold and firm, and always dip the stick in melted chocolate before inserting it so it acts like glue.
What if the coating cracks?
Cracks can happen if there is a big temperature difference. Let the chilled cake pops sit at room temperature for a few minutes before dipping and make sure your coating is warm and smooth, but not super hot.
Can I make these without lollipop sticks?
Yes. You can leave them as cake balls and simply dip them with a fork or drizzle them with melted chocolate. They are still cute and just as tasty.
How should I store cake pops?
Once the coating is set, store cake pops in an airtight container at room temperature for up to 2 days or in the fridge for up to 5 days. If your kitchen is very warm, the fridge is safer.
Can I freeze finished cake pops?
You can. Place them in a single layer to freeze until firm, then transfer to a freezer safe container. Thaw in the fridge. Just note that there will be quite a bit of condensation that forms around the outside of thawed cake pops, which could cause the color in your rainbow sprinkles to run a bit.
I love how these Funfetti Cake Pops take a simple funfetti boxed cake mix and turn it into something party ready in just a few easy steps. They are colorful, customizable, and perfect when you need cake mix desserts that feel like easy fancy desserts but still fit into a busy schedule. Whether you are baking for a birthday, a work event, or just a fun weekend treat, these cake pops are a playful way to serve cake that everyone will be excited to grab.
Funfetti CakePops
Equipment
- 40-50 Lollipop sticks 1 per cake pop
- 1 cake pop drying rack or a block of styrofoam
Ingredients
- 1 box funfetti cake mix
- Other ingredients listed on your cake mix box usually eggs, oil and water
- 4 oz. cream cheese softened
- ¼ cup unsalted butter softened
- 2 cups powdered sugar
- 1 tsp vanilla
- 40-50 lollipop sticks
- 12-20 oz white chocolate or vanilla candy melts
- 2-3 teaspoons neutral oil optional
- Rainbow sprinkles jimmies or confetti sprinkles work best
Instructions
Bake and Crumble the cake
- Prepare a funfetti boxed cake mix as directed on the package.
- Let it cool completely in the pan so it does not melt the frosting later. You can even bake it a day ahead.
- Add the cooled cake to a food processor and pulse until they form fine crumbs
Make Cake Ball Dough
- Mix together cream cheese and butter until smooth. Then, add in powdered sugar and vanilla. Keep beating until you have a smooth cream cheese frosting.
- Add about ⅓ of your frosting to your cake crumbs and mix with an electric mixer or stand mixer. Make sure you start with a little frosting and then add more as you keep going. You can always add more frosting, but if you add too much at once, your cake pops will be runny and you’ll have to start over with a fresh cake.
- For added color, you can also add more rainbow sprinkles to your cake and frosting mixture. This will really make the Funfetti part of your cake pops stand out.
- Form your dough into balls, and lay them on a cookie sheet lined with parchment paper. Stick your cake pops in the freezer for at least 30 minutes to set and chill.
Assemble the cake pops
- Melt your melting chocolate according to the package instructions. If your melting chocolate is really thick, try adding a little bit of neutral oil (coconut oil or vegetable oil work well) to it and mixing it in really well. This will give the melting chocolate a smoother texture, and will make it easier to work with.
- Stick just the end of your lollipop stick in the melted chocolate, and then stick it straight down the middle of your chilled cake pop. The chocolate kind of acts like a glue to hold the cake pop to the stick.
- Carefully, coat your cake pop in the melted chocolate, and let the excess chocolate kind of run off. Then, you just give the cake pop a little spin, let the excess chocolate drip off, and you’re good to go.
- While the coating is still wet, immediately add rainbow sprinkles all over.
- Stand the dipped cake pops upright in a cake pop stand or a block of styrofoam. I used a wide vase filled with rice.
- Allow them to set at room temperature until the coating is firm to the touch. Once set, you can transfer them to an airtight container. Store at room temperature for up to 2 days or in the fridge for up to 5 days. If your house tends to run warm and humid, store cake pops in the fridge
