Easter Egg Cake Pops

These Easter Egg Cake Pops are such a fun Easter dessert idea! Made lighter by using a box cake mix, egg whites and fat free Greek yogurt – no oil, no butter required!

Easter Egg Cake Pops

We are all ready for the Easter bunny in my home. We painted some eggs, we made cake balls, maybe we’ll even get to see the Easter bunny himself. More Easter dessert recipe ideas are Easter Egg Coconut Macaroon Nests, Carrot Cake and these adorable Coconut Cupcakes.

Why This Works

These cake balls were fun to make, and are made lighter than traditional cake balls. By cutting out butter and oil and using egg whites and non-fat Greek Yogurt, it’s much lighter. Because I use a cake pop pan, there’s also no need to mix the cake with frosting, which is time consuming and adds more calories.

Instead, we dip and drizzle colored chocolate on them and play with a fun assortment of sprinkles to turn these cuties into Easter Eggs. These are the perfect Easter dessert idea to make with kids or if you just want to get creative for the holiday!

Fun Ways To Serve

• Easter Basket: Place them in Easter Baskets with fake grass.
• Gift Idea: I packed some in small boxes to give away as Easter gifts too.

You can come up with countless ways to decorate cake balls for any holiday or occasion using the same basic recipe with this Nordic Ware Cake Pop Pan I purchased at Target. I highly recommend buying 2 pans if you plan on making these to speed this up. The candy melts were from Wilton, which I purchased at Michael’s.

Notes and Variations:

The size of box box cake mix keeps getting smaller thanks to inflation! When I first write this recipe it was a larger box, I have since scaled this down for a 15.5 ox box cake mix.

If you wish to use the full-fat instructions on the back of the box, skip the yogurt, egg whites and water and follow the directions from the back of the box. Then pour into the cake pop pan and proceed as directed.

More Easter Dessert Recipes:

Easter Egg Cake Pops

6 Cals:102.5 Protein:1.5 Carbs:15 Fat:4 These Easter Egg Cake Pops are such a fun Easter dessert idea! Made lighter by using a box cake mix, egg whites and fat free Greek yogurt – no oil, no butter required! Course: Dessert Cuisine: American

Prep: 1 hour hr 40 minutes minsCook: 20 minutes minsTotal: 2 hours hrs Print Rate Pin Save Saved! WW Points Yield: 44 cake balls Serving Size: 1 cake ball 1x2x3x

Equipment

• 2 Cake Pop Pan

Ingredients

• 15.5 oz package yellow cake mix, or flavor of your choice
• 5.5 oz plain fat-free Greek yogurt
• 3/4 cup plus 2 tablespoons water
• 2 large egg whites
• 1 teaspoon vanilla extract
• baking spray
• 48 ounces Wilton colored candy melts, 20 oz used total, calculated in n.i*
• sprinkles

Instructions

• Preheat oven to 350°F. Lightly spray a the cake pop pan with baking spray.
• Combine all the cake ingredients in a large mixing bowl and beat until combined.

  

• Place the batter into a pastry bag or large ziplock bag with the tip cut off.
• Pipe the batter into the prepared cake pop pan and bake about 18 minutes (I rotated the pan after 10 minutes to be sure they baked evenly). Let it rest 5 minutes before opening the pan.

  

• Place cake balls on a wire rack and repeat with remaining batter.

  

• Using a scissor, cut the seam off the balls.
• Refrigerate the cake balls for about 45 minutes, this helps the chocolate stick to the cake.
• Melt some of the white chocolate melts in the microwave according to package directions, careful not to burn the chocolate.

  

• Insert the tip of a bamboo skewer into the melted chocolate, then into the cake ball (this helps hold the stick in place) and dip each ball into the chocolate, then onto a sheet of wax paper.

  

• To cover the little hole you get from the skewer, dip the stick in the melted chocolate, then onto the hole.
• Repeat with the remaining balls and chocolate topping with sprinkles as you dip before the chocolate hardens, or drizzle with chocolate if desired.

Notes

*I weighed the chocolate on each ball to calculate the nutritional info. Although the recipe calls for 48 oz of chocolate, not all of it will be used, but you will still need to buy extra so you have enough to coat the cake balls. I calculated 0.4 oz of chocolate on each cake ball. **Sprinkles and decorations not included in n.i.

Nutrition

Serving: 1 cake ball, Calories: 102.5 kcal, Carbohydrates: 15 g, Protein: 1.5 g, Fat: 4 g, Saturated Fat: 2 g, Cholesterol: 2 mg, Sodium: 68 mg, Sugar: 7 g