Description
Delightful Lemon Raspberry Cake Pops combining zesty lemon and tart raspberries, perfect for any occasion.
Ingredients
Scale
- 1 (15.25-ounce) package lemon cake mix
- 1 cup water
- 3 large eggs
- 5 Tablespoons salted butter (melted)
- 1 1/2 cups lemon or vanilla frosting (12 ounces)
- Freeze-dried raspberries (coarsely chopped)
- 24 ounces vanilla almond bark (or white candy melts)
- Pink and yellow gel food coloring
Instructions
- Preheat your oven to 325°F and generously grease a 9 x 13-inch baking dish. Line two baking sheets with parchment paper and set aside.
- Whisk together the lemon cake mix, water, eggs, and melted butter until smooth.
- Pour the batter into the prepared baking dish and bake for 25-27 minutes. Let the cake cool completely.
- Crumble the cooled cake into a large mixing bowl. Add the frosting and stir with a fork until well combined.
- Fold in ¼ cup of the freeze-dried raspberries to incorporate them into the mixture.
- Form even mounds of the cake mixture using a 2-tablespoon cookie scoop and place them on the baking sheets.
- Melt the almond bark or candy melts in a microwave-safe bowl until fully melted.
- Dip the end of a cake pop stick into the melted coating and then insert it about 1 inch into each cake ball.
- Freeze the cake pops for at least 1 hour to firm them up for coating.
- Melt more almond bark or candy melts in two separate bowls. Add gel food coloring to achieve your desired shades.
- Dip each cake pop into the melted candy, tapping off the excess.
- Sprinkle on the reserved freeze-dried raspberries or drizzle additional candy coating designs while the coating is still wet.
- Allow to set before enjoying your treats.
Notes
For less mess, keep hands moist while rolling the cake balls. You can also experiment with different cake mix flavors and toppings.
- Prep Time: 60 minutes
- Cook Time: 27 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cake pop
- Calories: 150
- Sugar: 10g
- Sodium: 150mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 25mg