These St Patrick’s Day cake pops are shaped like fun cakesicles on popsicle sticks, making them easy to dip and decorate with rainbow sprinkles.
RECIPE IS BELOW IN PRINTABLE RECIPE CARD BUT BLOG POST IS FULL OF “HOW TO MAKE IT”, TIPS, INFORMATION AND FAQ
These festive St Patrick’s Day cake pops make a perfect St. Patrick’s Day dessert for parties, school celebrations, or holiday treat trays.
Made with a simple white cake mix and dipped in creamy white chocolate almond bark, these cake pops/cakesicles are decorated with colorful rainbow sprinkles and a touch of edible glitter for extra sparkle.
They would look so cute on a St. Patrick’s Day dessert table.
Why You’ll Love These St. Patrick’s Day Cake Pops with Rainbow Sprinkles
- Made with simple ingredients
- Fun to decorate with kids
- Perfect for parties or classroom treats
- Festive rainbow sprinkle decoration
What are cakesicles?
Cakesicles are cake pops shaped like popsicles using a special mold. They’re made from cake mixed into a dough, dipped in chocolate, and decorated with sprinkles.
Quick Glance Ingredients for St. Patrick’s Day Cake Pops with Rainbow Sprinkles
- 1 box white cake mix
- 1 cup water
- 1/2 cup vegetable oil
- 3 eggs
- 48 ounces white chocolate almond bark / white candy melts
- 1/2 cup rainbow sprinkles or any festive sprinkles
- edible silver glitter spray (optional)
Equipment
- cakesicle mold
- 24 popsicle sticks
How to Make St. Patrick’s Day Cake Pops with Rainbow Sprinkles:
- Bake the Cake
Preheat oven to 350°F.
In a large bowl, combine:
cake mix
water
vegetable oil
eggs
Whisk until smooth.
Pour batter into a 9×13 cake pan and bake for 30 minutes, or until the cake is done. - Make the Cake Pop Dough
While the cake is still warm, carefully place chunks of cake into a large mixing bowl.
Using a stand mixer on low speed, mix the cake until it forms a soft dough consistency similar to playdough.
Allow the cake mixture to cool to room temperature.
Once cooled, add about 1/4 cup rainbow sprinkles and mix to combine. - Shape the Cakesicles
Using about 1 tablespoon of cake dough, press the mixture into the cakesicle mold.
Insert the popsicle stick into the center through the bottom of the pop.
Remove the molded cake pops from the mold and place them on a flat surface. - Dip in White Chocolate
Melt the white chocolate almond bark according to package directions.
Dip each cakesicle into the melted chocolate, coating completely.
Place on a flat surface and allow the chocolate to harden. - Decorate
Reheat the remaining almond bark.
Pour into a piping bag or small zip-top bag and snip a small corner.
Drizzle over the cake pops.
Immediately sprinkle with rainbow sprinkles while the drizzle is still wet.
Allow the cake pops to harden completely.
Finish by lightly spraying with edible silver glitter if desired.
Angie’s Kitchen Notes
- Almond bark does not actually contain almonds. It’s simply a type of white chocolate coating used for dipping desserts.
- The cake mixture should feel similar to playdough, so it holds together well when shaping the cakesicles.
- If the mixture feels too crumbly, mix a little longer until it holds together smoothly.
Storage:
Store cake pops in an airtight container at room temperature for 2–3 days, or refrigerate for up to 5 days.
Tips for the Best Cake Pops:
- Let the cake mixture cool before shaping the cakesicles.
- Make sure the chocolate coating is fully melted and smooth before dipping.
- Add sprinkles immediately after drizzling so they stick before the chocolate sets.
Frequently Asked Questions
Yes! These cake pops can be made a day or two ahead of time. Store them in an airtight container at room temperature or in the refrigerator until ready to serve.
Make sure the cake mixture is well combined and has a dough-like consistency. Press the cake mixture firmly into the cakesicle mold and insert the stick securely before removing it from the mold.
A cakesicle mold helps give the cake pops their fun popsicle shape, but you can also roll the cake mixture into traditional cake balls if you prefer.
Cake pops can be stored in an airtight container for about 3–4 days at room temperature or up to 5 days in the refrigerator.
I made these as white or vanilla because I wanted to add the sprinkles to the dough, but you can really make them any flavor. You could also dye the cake mix green before baking.
No, you don’t have to use frosting, but you can if you prefer.
A lot of people, including myself in the past, have used small amounts of frosting to bind the cooked cake together to make a dough. However, I’ve discovered that you don’t really need it.
No. Almond bark is a smooth, melting coating used for dipping desserts and does not actually contain almonds.
More St Patrick’s Day Recipes
If you’re looking for more festive treats, here are a few fun St. Patrick’s Day desserts and treats that are perfect for celebrating the holiday.
St. Patrick’s Day Cake Pops with Rainbow Sprinkles
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