Lemon Raspberry Cake Pops
These lemon raspberry cake pops are a bright, fruity treat made with lemon cake mix and freeze-dried raspberries, coated in a creamy white chocolate shell with colorful stripes—perfect for spring parties or gifting!
Servings: 24 cake pops
Ingredients
- 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 (homemade or a 12-ounce can from the store)
- Freeze-dried raspberries coarsely chopped
- 24 ounces vanilla almond bark or white candy melts
- Pink and yellow gel food coloring
Instructions
- Preheat the oven to 325°F and liberally grease a 9 x 13-inch baking dish. Line 2 baking sheets with parchment paper and set aside.
- Whisk together the cake mix, water, eggs, and melted butter.1 (15.25-ounce) package lemon cake mix, 1 cup water, 3 large eggs, 5 Tablespoons salted butter
- Pour the batter into the prepared baking dish and bake for 25-27 minutes, or until a toothpick inserted in the center comes out free of crumbs. Let the cake cool to room temperature.
- Once cooled, break up the cake with your hands and place it in a large mixing bowl. Add the frosting and stir with a fork to combine.1 1/2 cups lemon or vanilla frosting
- Gently fold in ¼ cup of the freeze-dried raspberries.Freeze-dried raspberries
- Using a 2-tablespoon cookie scoop, scoop out even-sized mounds of the cake mixture and place them on the prepared baking sheet. Gently squeeze the balls to make them more compact. Then, roll them in the palm of your hand to smooth them out and form perfect circles.
- Place one piece of the vanilla almond bark or 2 ounces of white candy melts in a bowl. Microwave on high in 20 second bursts, stirring between bursts, until melted. Dip the end of a cake pop stick into the melted candy coating and insert it 1 inch into the cake ball. Place it on the baking sheet. Repeat with the remaining cake balls.24 ounces vanilla almond bark
- Freeze the cake pops for 1 hour, (this will make it easier to dip and coat them).
- Place 4 or 5 pieces of vanilla almond bark (or 8-10 ounces of white candy melts) in each of the 2 bowls. Microwave each bowl on high for 30 seconds at a time until the candy coating has melted. Add one drop of yellow gel food color in one bowl and the pink in the other. Stir and add more food color until the desired shade is achieved.Pink and yellow gel food coloring
- Dip the cake pop into the melted candy, tapping off the excess coating. Since the cake pop was frozen, the coating will dry very quickly.
- Transfer the cake pop to the parchment-lined baking sheet. Repeat this with the remaining cake pops, melting more vanilla almond bark and adding more food coloring as needed.
- Place the remaining melted candy into piping bags and pipe horizontal lines around the cake pop. Immediately top with the remaining freeze-dried raspberries while the candy coating is still wet. Allow to dry before enjoying.
Notes
Storage & Make Ahead
- Store: Keep cake pops in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week if your kitchen runs warm.
- Freeze: Freeze fully assembled and coated cake pops by first flash-freezing them in a single layer, then wrapping each in plastic wrap and transferring to a freezer-safe bag or container.
- Make Ahead: You can bake and crumble the lemon raspberry cake a day or two in advance. Store it wrapped in plastic wrap at room temperature until you’re ready to mix, shape, and decorate.
Nutrition
Calories: 250kcal | Carbohydrates: 30g | Protein: 1g | Fat: 13g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Cholesterol: 27mg | Sodium: 62mg | Potassium: 13mg | Sugar: 29g | Vitamin A: 103IU | Calcium: 5mg | Iron: 0.1mg
QR code
Scan this QR code with your phone's camera to view this recipe on your mobile device.
