Birthday Cake Pops

makes about 60 1" cake balls

1 package Betty Crocker Gluten Free Devil's Food Cake Mix
1 package 
Betty Crocker Gluten Free Yellow Cake Mix
Polaner Raspberry Fruit Spread
Lollipop sticks
Chocolate Candy Wafers

  1. Make two cakes per package directions (for low-fat, pour 1/4 c. oil into measuring cup, then fill up to the 1/2 c. line with unsweetened applesauce). When they're done, cool completely.
  2. Break the two cakes into chunks, rub the pieces together over a bowl until they are reduced to crumbs.
  3. Add 1/2 cup of fruit spread (fruit spread tip thanks to Elana Amsterdam - it can be found in the jelly/jam aisle of the market) and mix until thoroughly blended into the cake crumbs.
  4. Pinch off a small amount and roll into a 1" ball.  Place on a baking tray and stick in the frig overnight. The next morning, remove from the frig about 2 hours before you plan on dipping them into the chocolate.
  5. Melt chocolate in the microwave for 30 second bursts on high.
  6. Dip a lollipop stick about 1/4" into the chocolate, let it drip off, then insert it about halfway through one of the cake balls.
  7. Dip the cake ball into the melted chocolate, allowing the excess to drip back into the bowl
  8. Quickly turn the cake pop over and hold it over the bowl containing the sprinkles. Spoon the sprinkles over the melted chocolate. Place the cake pop in a styrofoam block.


  • If you rub the baked cake chunks together to make crumbs, be sure you don't leave any chunks. Alternatively, use a food processor.
  • Some recipes call for using frosting to mix in with the cake crumbs. I'm a fan of the raspberry fruit spread. It's quite decadent tasting - chocolate and raspberry is a winning combination! I bet you could use peanut butter or almond butter instead of frosting or fruit spread.
  • After the balls are out of the frig for a couple of hours and you begin dipping them into the chocolate, you might find it necessary to put the undipped balls into the freezer for a few minutes to rechill them. It will no doubt meant opening and shutting the freezer often, but it will do the trick.
  • The A.C. Moore craft store carries Gluten Free Dark Chocolate Flavored Candy Wafers that are perfect for these cake pops.
  • Every microwave is different, so start melting the chocolate at 50% power, then increase until you find the speed that will melt the chocolate. If the chocolate appears to thick to coat the balls adequately, reheat it in the microwave with a smidge of vegetable oil.
  • The deeper your dipping bowl, the more cake pop surface you'll be able to cover with chocolate.
  • To release excess chocolate from the dipped cake pop, either tap the hand holding the cake pop with your other hand or allow it to drip off naturally. But don't wait too long because the chocolate will harden and you won't be able to adhere the sprinkles to the cake pops.
  • A.C. Moore carries clear, plastic bags and a wide assortment of ribbon for wrapping the completed cake pops.
  • For a nice presentation, wrap a piece of styrofoam with silver foil, add some glue to the top surface, spread some Easter basket green grass on the glue and press until it adheres. And then stick the finished cake pops into the green grass and down into the styrofoam.