• Home
  • Menu
  • Calendar
  • Blog
  • Guide
Recipe-Finder.com

Trix® Cereal Cake Pops

  • 48servings
  • 345minutes
  • 220calories

Add to MenuAdd to Calendar

Source: www.bettycrocker.comReport recipe

Rate this recipe:

Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsB1, B2, B3, B12, H
MineralsZinc, Copper, Fluorine, Calcium, Potassium, Iron, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 box Betty Crocker® SuperMoist® yellow or white cake mix

  2. Water, vegetable oil and eggs or egg whites called for on cake mix box

  3. 1 container Betty Crocker® Rich & Creamy vanilla frosting

  4. 4 cups Trix® cereal

  5. 36 oz vanilla-flavored candy coating (almond bark)

  6. 48 paper lollipop sticks

Instructions Jump to Ingredients ↑

  1. Heat oven to 350°F (325°F for dark or nonstick pan). Make and bake cake as directed on box for 13x9-inch pan. Cool completely, about 1 hour.

  2. In large bowl, crumble cake; stir in frosting until well blended. Refrigerate about 2 hours or until firm enough to shape.

  3. Roll cake mixture into 48 (1 1/2-inch) balls; place on cookie sheet. Freeze 1 to 2 hours or until firm. Meanwhile, coarsely crush cereal. Line cookie sheet with waxed paper.

  4. In 1-quart microwavable bowl, microwave 12 oz of the candy coating uncovered on High 1 minute 30 seconds; stir. Continue microwaving and stirring in 15-second intervals until melted; stir until smooth. Remove one-third of the balls from freezer. Using 2 forks, dip and roll each ball in coating. Place on waxed paper-lined cookie sheet. Immediately sprinkle with crushed cereal. Melt remaining candy coating in 12-oz batches; dip remaining balls and sprinkle with cereal. Place in refrigerator.

  5. To serve, carefully insert sticks into cake balls. Store any remaining cake balls in airtight container in refrigerator.

Comments

Recipe Finder © Rogue Network Solutions.
882,796
Send feedback