Ingredients
Equipment
Method
Instructions
- Step 1: Preheat your oven to 350°F (175°C). In a mixing bowl, combine the yellow cake mix, Greek yogurt, water, egg whites, and vanilla extract. Mix until the batter is smooth and well combined.
- Step 2: Spray a baking sheet with baking spray. Pour the cake batter onto the sheet, spreading it evenly. Bake for about 25-30 minutes or until a toothpick inserted in the center comes out clean.
- Step 3: Once baked, remove the cake from the oven and allow it to cool completely on a wire rack.
- Step 4: Once cooled, crumble the cake into a large mixing bowl using your hands. Make sure there are no large chunks remaining.
- Step 5: Using a cookie scoop or your hands, take small portions of the crumbled cake and roll them into balls, about 1 inch in diameter. Place them on a baking sheet lined with parchment paper.
- Step 6: Melt a small amount of white chocolate in a microwave-safe bowl. Dip the end of each lollipop stick into the melted chocolate and then insert it into the center of each cake ball.
- Step 7: Place the baking sheet with the cake pops in the refrigerator for about 30 minutes, allowing them to firm up.
- Step 8: While the cake pops are chilling, melt the remaining white chocolate. Then dip each cake pop into the chocolate, making sure it's fully coated. Tap off any excess chocolate.
- Step 9: If desired, sprinkle some fun toppings on the coated cake pops before the chocolate hardens.
- Step 10: Carefully stick each cake pop into a styrofoam block to allow the chocolate to set completely, which should take about 30 minutes.
Notes
- Ensure the cake is completely cooled before crumbling to prevent excess moisture.
- Using Greek yogurt reduces calories and adds protein.
- If the chocolate is too thick for coating, add a teaspoon of vegetable oil to thin it out.