COPYCAT Fruity Pebbles Cake Pops

30 mins
Serves 19
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Directions

  1. 1Preheat your oven to 355° Fahrenheit.
  2. 2Combine 1 cup of vanilla cake mix, 1 cup of strawberry cake mix, and 1/2 cup of orange cake mix in a bowl.
  3. 3Add 2 tablespoons of instant pudding mix (cheesecake, vanilla, or lemon) to the dry ingredients and whisk everything together.
  4. 4Add 1/3 cup of sour cream, 2/3 cup vegetable oil, and 5 eggs to the dry ingredients.
  5. 5Whisk everything until no flour spots remain, but do not overmix. The batter should be peach-colored.
  6. 6Grease a 9x13 cake pan with Pam cooking spray.
  7. 7Pour the batter into the greased cake pan.
  8. 8Bake in the preheated oven for about 30 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
  9. 9Once the cake is warm/hot, place it in a mixing bowl and attach it to a mixer with a paddle attachment.
  10. 10Mix the cake until it forms a cohesive dough.
  11. 11Use a medium-sized cookie scoop to roll the cake dough into balls.
  12. 12Set the cake balls aside.
  13. 13In a measuring cup, heat 3/4 of a pack of vanilla almond bark in the microwave for 60 seconds.
  14. 14Stir the almond bark, then heat in 15-second intervals, stirring after each, until fully melted and thin.
  15. 15Place Fruity Pebbles cereal into a Ziploc bag and crush them lightly, ensuring some large pieces remain.
  16. 16Add the crushed Fruity Pebbles to the melted almond bark mixture, stirring gradually until the desired consistency is reached.
  17. 17Pour the Fruity Pebble mixture into a glass to help with dipping.
  18. 18Dip wooden coffee stirrers into the chocolate mixture and then insert them into each cake pop.
  19. 19Dip each cake pop into the Fruity Pebble mixture, ensuring full coverage.
  20. 20Place the dipped cake pops on a parchment-lined sheet to set.

Ingredients

  • 0.5 cup orange supreme cake mix
  • 1 cup strawberry cake mix
  • 1 cup vanilla cake mix
  • 2 tbsp instant pudding mix (cheesecake, vanilla, or lemon)
  • 0.33 cup sour cream
  • 0.66 cup vegetable oil
  • 5 eggs
  • Pam cooking spray
  • 0.75 pack vanilla almond bark
  • Fruity Pebbles cereal

Equipment

ovenwhisk9x13 cake panmixing bowlmixer with paddle attachmentmedium-sized cookie scoopmicrowaveZiploc bagglasswooden coffee stirrersparchment-lined sheet

Tips

  • Don't overmix the batter to avoid a tough cake.
  • For the almond bark, heat in 60-second intervals initially, then 15-second intervals, stirring in between, until melted and thin.
  • Crush Fruity Pebbles with some larger pieces remaining for texture.
  • Use a glass to hold the melted almond bark mixture for easier dipping and better coverage.