Cake Pop Cake

I’ve seen a few cake pop cakes here and there on the web, so I thought I would try my hand at one.

I added flowers to the top of this cake, but you could keep going with more cake pops. I think in a different color, and tiered, it would make an adorable homemade wedding cake, perfect for an outdoor backyard type wedding.

Underneath all those cake pops and flowers is a simple 8 inch 2-layer cake.


Cake Pop Cake


2 boxes Betty Crocker™ SuperMoist™ butter recipe yellow cake mix
6 eggs
2/3 cup butter, softened
2 cups water
2 containers (12 oz each) Betty Crocker™ Whipped butter cream frosting
1 bag (14 to 16 oz) white candy melts
1 bag (14 to 16 oz) orange candy melts
32 paper lollipop sticks
1 large block white plastic foam
1 bag (14 to 16 oz) blue candy melts
6 to 8 assorted fresh flowers*
6 to 8 drinking straws or paper lollipop sticks


Heat oven to 350°F (325°F for dark or nonstick pans). Generously grease 13x9-inch pan and 2 (8-inch) round baking pans and lightly flour, or spray with baking spray with flour.

Make 1 cake mix as directed on box, using 3 of the eggs, 1/3 cup of the butter and 1 cup of the water. Pour into 13x9-inch pan. Bake as directed on box. Cool 10 minutes. Run knife around sides of pan to loosen cake; remove from pan to cooling rack. Cool completely, about 1 hour.

Make second cake mix, using remaining 3 eggs, 1/3 cup butter and 1 cup water. Pour into 8-inch pans. Bake as directed on box. Cool 10 minutes. Run knife around sides of pans to loosen cakes; remove from pans to cooling rack. Cool completely, about 1 hour.

Crumble 13x9-inch cake into large bowl. Add 1 container of frosting; mix well. Shape by 2 tablespoonfuls into balls. (You should end up with 34 to 36 cake balls; you will need 32 for the cake.) Place on cookie sheet. Freeze at least 15 minutes.

In 2 separate microwavable bowls, microwave white and orange candy melts as directed on bag. Remove several cake balls from freezer at a time. Dip tip of 1 lollipop stick into melted candy and insert stick halfway into 1 cake ball. Dip half of the cake balls into melted white candy to cover; tap off excess. Dip remaining half of the cake balls into melted orange candy; tap off excess. Poke opposite ends of sticks into foam black. Let stand until set.

Meanwhile, place 1 cake layer on serving plate; spread with some of the frosting from second container. Top with second layer. Frost top and side of cake with remaining frosting.

In another microwavable bowl, microwave blue candy melts as directed on bag. Transfer melted candy to decorating bag; pipe blue candy in swirled design on white and orange cake pops. Let stand until set.

Insert cake pops into side of frosted cake. Insert stem of each flower into drinking straw, or attach lollipop stick to stem with small rubber band. Decorate top of cake with flowers, making sure only the straw or stick, not the stem, touches the frosting. Remove flowers from cake before serving.

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5 Responses to “Cake Pop Cake”

  1. 1
    Kelli — April 13, 2012 @ 12:55 pm

    Oh MY!! Perfect and Perfect colors…… least for me! They are KU Cake Pops because those flowers make it KU blue and red. Thanks for posting!!

  2. 2
    Miss @ Miss in the Kitchen — April 13, 2012 @ 9:06 pm

    That looks so pretty! I’ve made cake pops but hadn’t thought to make them into a cake.

  3. 3
    Kiran @ — April 14, 2012 @ 12:46 am

    Gorgeous! I’ve been seeing cake pops, popping everywhere these days. Gotta try making some :)

  4. 4
    Anne@FromMySweetHeart — April 15, 2012 @ 3:13 am

    Ooooh….this is so pretty! I love cake pops and cake balls but never thought to layer them into a cake! I love that you topped it with your flowers…..we can so clearly see how they inspired these delicious little beauties! : )

  5. 5
    Haley — April 18, 2012 @ 1:48 pm

    Hey there! Someone in my Facebook group shared this site with us so I came to take a look. I’m definitely loving the information. I’m bookmarking and will be tweeting this to my followers!