July 4th Cake Pops

Such a simple and fun patriotic treat, these July 4th cake pops are so fast to come together and the kids are going to love helping to make them!

Course Dessert

Cuisine Holiday

Keyword july 4th cake pops, patriotic treats

Method Microwave

Main Ingredient Grains

Prep Time 5

Cook Time 35

Additional Time 15

Total Time 55

Servings July 4th Cake Pops

Calories 115kcal

Author Kelli Miller

1 Duncan Hines Classic White cake box mix or your preferred cake mix, simply follow the directions on the back of your cake box
3 eggs
⅓ Cup(s) of vegetable oil
1 Cup(s) of water
1 10- oz bag of Ghirardelli white melting wafers
1 tablespoon of coconut oil
⅓ part of a 12-oz container of cream cheese
Patriotic sprinkles

Follow the directions on the back of your cake mix and bake.
Let the cake cool completely before crumbling it up and fluffing it.
Mix in the cream cheese frosting until well combined.
Take 1 tablespoon of the mix and form it into a ball and place it on a cookies sheet. Repeat the process until all of the mix has been used.
Place the cake balls into the freezer for a half hour to harden up a bit.
Five minutes before you pull the cake balls out of the freezer, melt the vanilla wafers. Microwave the wafers in 30 second intervals.
Once the wafers are melted, mix in the coconut oil.
Remove the cake balls from the freezer and push one stick into the center of each of the balls.
Stretch some cling wrap over three cups and set aside.
Dip the cake balls into the chocolate and decorate with sprinkles immediately.
Push the cake pop sticks into the cling wrap covered glasses to dry completely. Serve immediately.