Fruity Pebbles Cake Pops
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Fruity Pebbles cake pops are proof that dessert doesn’t need a fork to be a showstopper. Crunchy outside, soft cake center, and perfect for pool days, birthday tables, or any occasion that calls for something a little extra.
Important: This recipe needs some prep ahead for the molds.
There has been some controversy online recently when it comes to recipes, and I am here to tell you, recipes are one of those rare things that can be duplicated, changed, and shared! I have made a lot of cake balls and cake pops over the years, and there is no shortage of debate online about the “right” way to do it, how much frosting to use, how long to freeze, what to dip in.
To be clear, this recipe and every photo on this page are my own, tested and written from scratch in my own kitchen, and completely free for you to use, print, and share. No one owns the idea of a cake pop, and you will never find a copyright claim attached to anything here.
I worked through all of that while testing this exact batch, and below is everything that actually made a difference, including a few mistakes I ran into so you can skip them entirely.
Ingredients You’ll Need
- 1 and 2/3 cup Fruity Pebbles cereal, divided
- 1/3 cup milk
- 1 box white or yellow cake mix (15.25 oz), plus the ingredients the box calls for (usually oil, water, and eggs)
- 16 oz. prepared vanilla frosting (you will use less than that but just grab the jar)
- 32 ounces almond bark or vanilla Candiquick coating
How to Make Fruity Pebbles Cake Pops
Soften the Cereal
In a bowl, combine 1 cup of Fruity Pebbles with the milk and mix well until the cereal is completely coated. Let it sit and soften while you make the cake.
Bake the Cake
Prepare the cake mix according to the box directions. Fold in the softened cereal, then pour the batter into a greased 9×13 pan and bake according to the package directions.
Let it cool completely before moving on to the next step. Do not rush this part, or your dough will end up a melty mess.
Make the Dough
Cut the cooled cake into squares and add it to a stand mixer. Beat it until completely crumbled.
Add 1/3 cup of frosting and beat well. The mixture should come together into a dough. Squeeze a bit in your hand to check, it should hold together on its own. If it’s too dry, add a small spoonful more of frosting at a time, beating well after each addition, until it holds together.
Most batches end up needing about 1/2 cup total, but add gradually rather than all at once.
Mold the Cake Pops
Press the dough firmly into each cavity of your cake pop mold, making sure it fills every corner. If the top looks bumpy, run a table knife across it to scrape away the excess so it sits flush.
Slide a popsicle stick into each one, and push it in further than you think you need to.
Tip: the mold that we use gives you a guide line for where the stick should sit, and it sits deeper than it looks.
If your mold only holds 8 cavities and your dough makes 12, do not worry about buying a second mold. Fill what you have, freeze for about 30 minutes, then pop those out onto a wax paper lined baking sheet and back into the freezer.
Wash and dry the mold and repeat with the rest of your dough. This recipe makes about 12 cake pops total from a single 8 cavity mold.
Freeze the filled molds overnight. I cannot stress this step enough. An overnight freeze is what keeps the sticks from shifting once you start dipping. An hour or two in the freezer is not enough and you’ll notice immediately when you try dipping..
Dip the Cake Pops
Line a baking sheet with wax paper. Gently crush the remaining 2/3 cup of Fruity Pebbles into smaller pieces, you want texture here, not powder. Melt the almond bark or Candiquick according to the package directions, then stir in the crushed cereal.
Use a tall glass for dipping rather than a shallow bowl. When you lower a frozen cake pop into the coating, the chocolate rises fast and can overflow a shallow container without warning. A tall glass gives you room to work without losing coating over the sides.
Dip each cake pop into the coating, then gently scrape the back against the edge of the glass to remove the excess. You do not need to scrape it clean, plenty of coating will stay on the back, and that is exactly what you want.
Set each one onto the wax or parchment paper lined sheet pan and repeat with the rest. Refrigerate until the coating is fully set.
Expert Tips for Fruity Pebbles Cake Pops
Almond bark vs Candiquick. I started this batch with almond bark, which comes in a 24 oz package. Partway through, a cake pop broke off its stick and I needed more coating than I had planned for.
Almond bark was sold out everywhere I looked, so I picked up Candiquick instead, which comes in a 16 oz package. Both worked well, so if you cannot find one, the other is a solid substitute.
How much cereal goes in the coating is up to you. I used less crushed cereal in my coating than some versions floating around online, but since most of those recipes do not share exact quantities, it is hard to know exactly how much they use. Start with the 2/3 cup here, stir it in, and add more if you want a heavier crunch on the outside.
The cereal texture is different inside vs outside, on purpose. Inside the cake, the cereal softens and blends into the crumb, so it is not crunchy at all. All the crunch comes from the crushed cereal stirred into the outer coating.
A heads up on size and sweetness. These are on the larger side, and they are sweet, cake, frosting, and candy coating all in one bite. If you prefer a smaller portion, shape the dough into round balls by hand instead of using a mold. I actually prefer them that way myself.
Frequently Asked Questions about Cake Pops
Can I make these with a different cereal?
Yes. The method does not change at all, only the cereal. Cocoa Pebbles, Froot Loops, and Cinnamon Toast Crunch all work well in both the cake and the coating. Just note that you may have to crush other cereals first or they may be too chunky.
Why did my cake pop fall off the stick?
This is almost always a freezing issue. If the dough is not fully frozen through, the stick has nothing solid to grip, and warm coating will only make it worse. Give these a full overnight freeze before dipping for best results.
Can I use chocolate melting wafers instead of almond bark?
Yes, though I find almond bark and Candiquick coat more smoothly for this particular recipe. If you go the melting wafer route, I have had good luck with the same types I use for my Red Velvet Cake Balls.
More Treats You’ll Love
If you like the no bake, no fuss side of cake pops, a few other recipes on the site follow the same idea. My no bake Starbucks style cake pops use Lofthouse cookies instead of cake, so there is no oven involved at all.
These Red Velvet Cake Balls use the same crumble and dip method with a cream cheese twist, and my Little Debbie Christmas Tree Cake Balls are a fun holiday version of the same technique. If you are building out a full party spread, marshmallow popcorn is an easy no bake pairing for the snack table.
Fruity Pebbles Cake Pops
Equipment
- cake pop molds and sticks
- Parchment Paper
Ingredients
For the Cake and Dough
- 1 cup Fruity Pebbles cereal
- 1/3 cup milk
- 15.25 oz. white or yellow cake mix plus ingredients called for on box (oil, water, eggs)
- 16 oz. prepared vanilla frosting you will use less in recipe, see instructions
For the Coating
- 2/3 cup Fruity Pebbles cereal crushed
- 32 oz almond bark or vanilla Candiquick coating
Instructions
- Soften the cereal. Mix 1 cup Fruity Pebbles with the milk in a bowl until fully coated. Set aside to soften while the cake bakes.
- Bake the cake. Prepare cake mix per box directions, fold in the softened cereal, and pour into a greased 9×13 pan. Bake per package directions and cool completely before continuing.
- Make the dough. Cut cooled cake into squares and beat in a stand mixer until crumbly. Add 1/3 cup of frosting and beat well. The mixture should come together into a dough. Squeeze a bit in your hand to check, it should hold together on its own. If it's too dry, add a small spoonful more of frosting at a time, beating well after each addition, until it holds together. Most batches need close to 1/2 cup total, but add gradually rather than all at once.
- Mold the cake pops. Press dough firmly into each mold cavity, filling every corner (a table knife helps smooth bumpy tops). Insert a popsicle stick into each one, pushing further than feels natural. Many molds have a guide line.
- Freeze. If your mold holds 8 and your dough makes 12, freeze the first batch 30 minutes, pop out onto a wax paper lined sheet, then refill the mold with the rest. Freeze all cake pops overnight, this is what keeps the sticks from shifting during dipping.
- Dip and coat. Crush the remaining 2/3 cup Fruity Pebbles into smaller pieces. Melt the almond bark or Candiquick per package directions and stir in the crushed cereal. Use a tall glass rather than a bowl, the coating rises fast and can overflow a shallow container.
- Finish. Dip each frozen cake pop, scraping the back gently against the glass rim to remove excess (a good layer will still cling to the back). Place on parchment paper and repeat. Refrigerate cake pops until fully set. Store in an airtight container in the refrigerator for up to 5 days.
Notes
Nutrition
Nutritional Disclaimer: The nutritional data provided here is auto-calculated and intended for your convenience only. As it’s generated via automation, its accuracy may be compromised. For precise nutritional insight, please compute the values utilizing the actual ingredients in your recipe through your chosen nutrition calculator or application.
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