Ingredients:

  • 1 box (15.25 oz) Super Moist White Cake Mix
  • 1 cup water
  • 0.33 cup vegetable oil
  • 3 large egg whites
  • 1 tsp pure vanilla extract
  • 0.5 cup vanilla frosting
  • 2 drops pink gel food coloring
  • 16 oz pink candy melts
  • 2 tbsp vegetable shortening
  • 2 tbsp white nonpareil sprinkles

Instructions:

  1. Preheat oven to 350°F (175°C). Combine cake mix, water, vegetable oil, egg whites, and vanilla extract in a large bowl. Mix until smooth.
  2. Pour batter into a 9x13-inch baking pan and bake for 30 minutes or until a toothpick comes out clean. Allow the cake to cool completely.
  3. Crumble the cooled cake into fine crumbs into a large mixing bowl using your hands or an electric mixer.
  4. Add the vanilla frosting and pink gel food coloring to the crumbs. Mix until a dough-like consistency forms.
  5. Roll the mixture into 24 even balls (about 1 tablespoon each). Place on a parchment-lined baking sheet.
  6. Freeze-Flash: Place the cake balls in the freezer for exactly 15 minutes to stabilize the fats.
  7. Melt the candy melts and shortening together in a deep, narrow glass in 30-second intervals until smooth.
  8. Dip the tip of a cake pop stick into the coating, then insert it halfway into a chilled cake ball.
  9. Dip the entire cake ball into the coating, lift straight out, and gently tap off the excess. Top with sprinkles immediately.
  10. Place the cake pops in a stand or styrofoam block to dry completely.