These Easter Egg Cake Pops are a playful and festive Easter dessert. They’re lighter than traditional cake pops because the recipe uses a boxed cake mix combined with egg whites and fat-free Greek yogurt—no oil or butter required. Dip and decorate them with colored candy melts and sprinkles to turn each ball into a charming Easter egg.
Easter Egg Cake Pops
We’re all set for Easter at home — we painted eggs, baked cake balls, and may even spot the Easter bunny. If you’re looking for more holiday sweets, try coconut macaroon nests, carrot cake or coconut cupcakes for more seasonal inspiration.
Why This Works
This version of cake balls is lighter than the classic because it eliminates butter and oil, replacing them with egg whites and nonfat Greek yogurt. Using a cake pop pan means you can bake uniform, hollow-ish cake shapes without mixing in frosting to bind the crumbs—saving time and calories. Once baked and chilled, the mini cake eggs are dipped in melted candy melts, decorated with drizzles and sprinkles, and allowed to set into a colorful, kid-friendly treat.
Fun Ways to Serve
- Easter basket: Nestle cake pops into small Easter baskets with decorative grass.
- Gifts: Pack a few in small boxes to give as edible Easter gifts.
The same basic batter and pan can be used to make decorated cake balls for many holidays. If you plan to make a lot, having two cake pop pans speeds up the process. Colored candy melts and a variety of sprinkles let you create dozens of looks — speckled eggs, striped eggs, or confetti-coated treats.
Notes and Variations
Boxed cake mix sizes can vary. This recipe has been adjusted to work with a 15.5 oz package. If you prefer to follow the full-fat instructions on the cake mix package, skip the yogurt, egg whites and extra water and follow the box directions; then bake in the pan and proceed with dipping and decorating.
More Easter Dessert Ideas
- Hot Cross Buns
- Chocolate-Drizzled Coconut Macaroons
- Honey Lemon Bars
- No-Bake Strawberries and Cream Crepe Cake
- Carrot Cake
Easter Egg Cake Pops
Summary: These Easter Egg Cake Pops are a light and fun dessert made with boxed cake mix, egg whites, and fat-free Greek yogurt. They require no oil or butter and are easy to decorate for the holiday.
Details
- Course: Dessert
- Cuisine: American
- Yield: About 44 cake balls
- Serving size: 1 cake ball
- Calories: ~102.5 per cake ball
- Prep time: 1 hr 40 mins
- Cook time: 20 mins
- Total time: ~2 hrs
Equipment
- 1–2 cake pop pans
Ingredients
- 15.5 oz package yellow cake mix (or flavor of your choice)
- 5.5 oz plain fat-free Greek yogurt
- 3/4 cup plus 2 tablespoons water
- 2 large egg whites
- 1 teaspoon vanilla extract
- Baking spray
- Colored candy melts (Wilton or similar) — buy extra; approximately 20 oz used
- Sprinkles or other decorations
Instructions
- Preheat the oven to 350°F (175°C). Lightly spray the cake pop pan with baking spray to prevent sticking.
- In a large mixing bowl, combine the cake mix, fat-free Greek yogurt, water, egg whites, and vanilla extract. Beat until fully combined and smooth. Use a spatula to scrape down the sides so the batter is uniform.
- Transfer the batter to a pastry bag or a large zip-top bag with the corner snipped off to make filling the pan easier and neater.
- Pipe the batter into the prepared cake pop pan, filling each cavity evenly. Bake for about 18 minutes, rotating the pan once about halfway through baking to ensure even browning. Let the pans rest for 5 minutes before opening.
- Carefully remove the cake balls and place them on a wire rack to cool. Repeat with remaining batter until all balls are baked.
- If any balls have a visible seam from the mold, trim the seam with scissors or a small knife to create a smooth shape.
- Refrigerate the cake balls for about 45 minutes. Chilling firms them up and helps the coating adhere.
- Prepare the candy melts according to package directions, melting them gently in short bursts and stirring frequently to avoid burning.
- Insert the tip of a bamboo skewer into a small amount of melted candy, then into a cake ball to help secure the stick. Dip each ball into the melted candy until evenly coated. Place on a sheet of wax paper to set.
- To fill the small hole left by the skewer, dip the end of the stick into melted candy and touch it to the hole, or use a small dot of melted candy to seal the opening.
- Before the candy coating sets, decorate with sprinkles or drizzle contrasting colors of melted candy over the cake balls. Allow the coating to harden completely at room temperature or in the refrigerator.
Notes
*The recipe lists 48 oz of candy melts to ensure you have enough color options and coating on hand, but not all of it will be used. The nutrition information assumes about 0.4 oz of chocolate coating per cake ball. Sprinkles and decorations are not included in the nutrition calculation.
**If you prefer to follow the cake mix’s full-fat directions, omit the yogurt, egg whites, and extra water and proceed with the mix instructions; then bake in the cake pop pan and continue with the dipping steps.
Nutrition (approximate per cake ball)
- Calories: 102.5 kcal
- Carbohydrates: 15 g
- Protein: 1.5 g
- Fat: 4 g
- Saturated fat: 2 g
- Cholesterol: 2 mg
- Sodium: 68 mg
- Sugar: 7 g
Tips and Storage
Make the cake balls a day ahead and store them chilled, then dip and decorate the day you plan to serve for best texture and appearance. Leftover cake pops keep in an airtight container in the refrigerator for several days. For gift packaging, nestle cooled cake pops in tissue or decorative grass and keep them cool until they reach their recipient.
Did you make this?
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