St Patricks Day Cake Pops! Everyone knows there’s gold at the end of a rainbow, so celebrate St. Patrick’s Day with these colorful, easy cake pops. This lighter version uses a cake pop pan, a boxed cake mix, fat-free Greek yogurt, egg whites and water to create tender, perfectly shaped cake balls that are simple to dip and decorate.
St Patricks Day Cake Pops
These cake pops pair perfectly with a homemade Shamrock Shake or other festive St. Patrick’s Day treats like chocolate stout cupcakes with Irish cream cheese frosting or whole wheat Irish soda bread muffins. They’re ideal for school parties and family gatherings because they’re less messy than frosted cupcakes and easy for kids to eat. The rainbow decoration is playful and quick—mini M&M’s and halved mini marshmallows make perfect rainbows that stay put once the coating sets.
I first discovered the rainbow-inside idea when planning my daughter’s class party and found a version that inspired these pops. Using a cake pop pan streamlines the process: you pipe the batter directly into the molds, bake, and you already have perfectly round cake balls without extra shaping. I made half the batch green with sprinkles for a traditional St. Patrick’s Day look, and the other half rainbow for the kids. Packaged in small containers with green grass and gold chocolate coins, they make charming party favors.
More St Patrick’s Day Food Ideas
- Shamrock bell pepper and potato frittata
- Sweet potato Irish nachos
- Rainbow fruit skewers with yogurt dip
- Shepherd’s pie (lightened up)
- Crock pot corned beef and cabbage
St Patricks Day Cake Pops
Summary: Celebrate St. Patrick’s Day with these easy cake pops made lighter by using fat-free Greek yogurt, egg whites and water. Decorate with mini M&M’s and marshmallows to form rainbows or add green sprinkles for a festive touch.
Yield: 48 cake pops
Serving size: 1 cake pop
Calories per pop: 102.5 kcal
Course: Dessert
Cuisine: American
Ingredients
- 16.5 oz package yellow cake mix
- 6 oz plain fat-free Greek yogurt (about one small container)
- 1 cup water
- 2 large egg whites
- 1 tsp vanilla extract
- Baking spray (for the cake pop pan)
- Chocolate candy melts or coating (allow extra; approximately 0.4 oz per pop calculated)
- Mini M&M’s for rainbow decoration
- 48 mini marshmallows, cut in half (for rainbow ends)
- 48 lollipop sticks
- Styrofoam block or similar for drying the pops upright
Instructions
- Preheat the oven to 350°F. Lightly spray the cake pop pan with baking spray so the balls release easily.
- In a large mixing bowl, combine the yellow cake mix, fat-free Greek yogurt, water, egg whites and vanilla extract. Beat until just combined and smooth.
- Transfer the batter into a pastry bag or a large zip-top bag and snip off the tip to pipe. This makes filling each mold neat and easy.
- Pipe the batter into the prepared cake pop pan and bake for about 18 minutes. Rotate the pan after 10 minutes for even baking. Allow the pops to rest for 5 minutes before opening the pan.
- Remove the cake balls from the pan and cool on a wire rack. If there is a seam from the pan, trim it carefully with scissors. Refrigerate the cooled balls for about 45 minutes—this firms them up and helps the coating adhere.
- Melt some of the chocolate coating in the microwave in short intervals, stirring between heats to avoid burning.
- Dip the tip of each lollipop stick into the melted chocolate, then insert it about halfway into a cake ball to anchor the stick. Return the stick-inserted balls to the refrigerator briefly if needed.
- In small batches, melt the remaining coating. Dip each cake pop into the melted chocolate, letting the excess drip off. Place the dipped pop upright in a styrofoam block and quickly press mini M&M’s and halved marshmallows onto the coating to form a rainbow. Allow coating to set completely.
- Store the finished cake pops in a cool, dry place or refrigerate for longer freshness. When transporting for a party, keep them upright and stable to preserve the decoration.
Notes
Marshmallows and mini M&M’s were not included in the nutritional calculation. Although the recipe calls for a large quantity of coating candy melts to ensure enough to coat all the pops, the nutritional info is based on an estimated 0.4 oz of chocolate per cake pop. Buy slightly more coating than you think you’ll need to account for dipping and leftovers.
Nutrition (per cake pop)
- 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 Variations
- To speed up baking, use two cake pop pans if you have them so you can bake twice the batch at once.
- Swap the yellow cake mix for chocolate or funfetti for different flavors. If switching to a richer mix, adjust coating and decorations accordingly.
- For a gluten-free option, choose a certified gluten-free cake mix and verify that decorations and coatings are also gluten-free.
- Make half the pops solid green with tinted coating and green sprinkles for a classic St. Patrick’s look, and keep the rest rainbow-decorated for variety.
- Package cooled pops in small boxes or clear bags with green filler and a chocolate coin to make charming party favors.
Storage
Keep cake pops refrigerated for up to 5 days in an airtight container. If decorating with delicate candies, store them upright so decorations don’t shift. For best texture, bring refrigerated pops to room temperature before serving.
