Skip to Content

Cake Pop Cake

  • Save Recipe
  • Prep 45 min
  • Total 4 hr 0 min
  • Servings 32
  • Save
  • Print
  • Pinterest
  • Facebook
  • Email
Ready to Make?
  • Save
  • Shop
  • Share
  • Keep Screen On
Our frosted cake topped with candy-coated cake pops is an edible sculptural masterpiece—perfect for birthdays, holidays or any extra-special celebration.
By Angie McGowan
Updated May 16, 2022
  • Save
  • Shop
  • Share
  • Keep Screen On



  • 1
    Heat oven to 350°F (325°F for dark or nonstick pans). Generously grease 13x9-inch pan and 2 (8-inch) round baking pans and lightly flour, or spray with baking spray with flour.
  • 2
    Make 1 cake mix as directed on box, using 3 of the eggs, 1/3 cup of the butter and 1 cup of the water. Pour into 13x9-inch pan. Bake as directed on box. Cool 10 minutes. Run knife around sides of pan to loosen cake; remove from pan to cooling rack. Cool completely, about 1 hour.
  • 3
    Make second cake mix, using remaining 3 eggs, 1/3 cup butter and 1 cup water. Pour into 8-inch pans. Bake as directed on box. Cool 10 minutes. Run knife around sides of pans to loosen cakes; remove from pans to cooling rack. Cool completely, about 1 hour.
  • 4
    Crumble 13x9-inch cake into large bowl. Add 1 container of frosting; mix well. Shape by 2 tablespoonfuls into balls. (You should end up with 34 to 36 cake balls; you will need 32 for the cake.) Place on cookie sheet. Freeze at least 15 minutes.
  • 5
    In 2 separate microwavable bowls, microwave white and orange candy melts as directed on bag. Remove several cake balls from freezer at a time. Dip tip of 1 lollipop stick into melted candy and insert stick halfway into 1 cake ball. Dip half of the cake balls into melted white candy to cover; tap off excess. Dip remaining half of the cake balls into melted orange candy; tap off excess. Poke opposite ends of sticks into foam black. Let stand until set.
  • 6
    Meanwhile, place 1 cake layer on serving plate; spread with some of the frosting from second container. Top with second layer. Frost top and side of cake with remaining frosting.
  • 7
    In another microwavable bowl, microwave blue candy melts as directed on bag. Transfer melted candy to decorating bag; pipe blue candy in swirled design on white and orange cake pops. Let stand until set.
  • 8
    Insert cake pops into side of frosted cake. Insert stem of each flower into drinking straw, or attach lollipop stick to stem with small rubber band. Decorate top of cake with flowers, making sure only the straw or stick, not the stem, touches the frosting. Remove flowers from cake before serving.

Tips from the Betty Crocker Kitchens

  • tip 1
    *Be sure the flowers you are using are nontoxic and haven’t been treated with any chemicals. Use edible flowers if possible. Silk flowers can also be used to decorate the cake, or cover the top with more cake pops instead.
  • tip 2
    You can customize this cake using any colors of candy melts and choosing complementary flowers. For instance, make red and white cake balls, swirled with dark cocoa candy melts, and decorate the cake with red roses.
  • tip 3
    If you don’t have a decorating bag, use a small resealable freezer plastic bag. Fill the bag with melted candy, cut off a tiny corner of the bag and squeeze bag to pipe the candy on the cake pops.


Nutrition Facts are not available for this recipe
© 2024 ®/TM General Mills All Rights Reserved