Crispy Christmas Cake Pops with Peppermint Crunch
A quick and easy holiday treat made from leftover cake, frosting, and white chocolate coated with crushed candy canes for a satisfying peppermint crunch.
- Prep Time: 30 minutes
- Cook Time: 0 minutes
- Total Time: 30 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Cuisine: American
Ingredients
Scale
- 1 box vanilla cake mix (or leftover homemade vanilla cake)
- 1 cup frosting (cream cheese or vanilla buttercream)
- 1 cup white chocolate chips
- 1–2 tablespoons vegetable oil
- 10–12 candy canes, crushed
- Red and green sprinkles (optional)
Instructions
- Crumb the cake into fine crumbs using your hands or a fork.
- Mix the cake crumbs with frosting until the mixture holds together like wet sand.
- Roll the mixture into 1-inch balls and place them on a parchment-lined baking sheet.
- Freeze the cake balls for at least 30 minutes until rock hard.
- Melt white chocolate chips with vegetable oil in 30-second intervals, stirring until smooth.
- Stir crushed candy canes into the melted chocolate.
- Dip each chilled cake ball into the chocolate mixture, coating completely.
- Place dipped pops back on parchment paper and let the chocolate harden at room temperature or in the fridge.
- Top with extra candy cane pieces if desired.
Notes
Ensure cake balls are completely frozen before dipping to prevent them from falling apart. Keep all tools dry to prevent chocolate from seizing. If chocolate is too thick, add a little more oil.
Nutrition
- Serving Size: 1 cake pop
- Calories: 250
- Sugar: 28
- Sodium: 150
- Fat: 12
- Saturated Fat: 8
- Carbohydrates: 35
- Fiber: 1
- Protein: 2
Keywords: Christmas cake pops, peppermint crunch, holiday dessert, leftover cake recipe, easy cake pops, white chocolate candy cane