Fruity Pebbles Cake Pops
Colorful, homemade cake pops with a soft Fruity Pebbles cake center and a crunchy Fruity Pebbles candy coating. Perfect for summer parties, birthdays, or any occasion that calls for something fun on a stick.
Servings: 12 cake pops
Calories: 550kcal
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 9x13 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
Almond bark (24 oz packages) and Candiquick (16 oz packages) are interchangeable here. If one is out of stock, grab the other.
Nutrition
Serving: 1cake pop | Calories: 550kcal