Pineapple Cake Pops

Pineapple Cake Pops

Serves: 32 people
Cooking Time: 1 hour 30 minutes
Pineapple Cake Pops


  • 1 Box White Cake Mix (plus water, vegetable oil and eggs called for on cake mix box)
  • ¾ Cup Vanilla Frosting (from 1-lb container)
  • 32 Paper Lollipop Sticks
  • 1 Bag (16 oz) Yellow Candy melts or coating wafers, melted
  • ½ Bag (16 oz) Green Candy melts or coating wafers, melted Piping Bag or Ziploc Bag
  • Wax Paper


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  1. Heat oven to 350°F. Spray cake pans with cooking spray. Make and bake cake mix as directed on the box using water, oil, and eggs. Cool completely.
  2. Line cookie sheet with waxed paper. Crumble cake into a large bowl. Add frosting and mix well.
  3. Shape into 32 oblong balls; place on cookie sheet. Freeze until firm.
  4. Remove several cake balls from the freezer at a time. Dip tip of 1 lollipop stick 1/2 inch into melted Yellow candy and insert stick into 1 Cake Ball no more than halfway. Place in refrigerator.
  5. Once set, Dip each cake ball into melted Yellow candy to cover; tap off excess and place on Wax Paper, Lollipop stick facing UP. Let Set
  6. Melt Green candy and create the “Pineapple Crown” patterns on a piece of Wax Paper (you can use a paintbrush or place melted candy in a piping bag and drizzle to create the “leaves”). Place in refrigerator to set.
  7. Take remaining Yellow Candy Melts and place in Piping bag. Make criss-cross lines on Cake Pop to create the Pineapple pattern.
  8. Using some of the Yellow Candy as glue, Finish Cake Pop with Green Pineapple Crown and ENJOY!