These St. Patrick’s Day cake pops are shaped like playful cakesicles on popsicle sticks, making them easy to dip and decorate with rainbow sprinkles.
RECIPE IS BELOW IN PRINTABLE RECIPE CARD BUT BLOG POST INCLUDES HOW-TO, TIPS, AND FAQ
These festive St. Patrick’s Day cake pops are a cheerful dessert for parties, school events, or holiday treat trays. They’re made from a simple white cake mix, formed into popsicle-shaped cakesicles, dipped in creamy white chocolate almond bark, and finished with rainbow sprinkles and optional edible glitter for a bit of shine.
They’re easy to make, kid-friendly to decorate, and look adorable displayed on a dessert table.
Why You’ll Love These St. Patrick’s Day Cake Pops with Rainbow Sprinkles
- Made with simple, pantry-friendly ingredients
- Fun and easy to decorate with children
- Great for parties, classroom treats, or bake sales
- Festive rainbow sprinkles add bright color and cheer
What are cakesicles?
Cakesicles are cake pops shaped like popsicles using a special mold. The baked cake is crumbled and pressed into the mold to form a dough-like mixture, then dipped in chocolate and decorated with sprinkles or drizzle.
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 or white candy melts
- 1/2 cup rainbow sprinkles or other 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 the oven to 350°F. In a large bowl combine the white cake mix, water, vegetable oil, and eggs. Whisk until smooth, pour into a 9×13-inch pan, and bake about 30 minutes or until set. Allow the cake to cool slightly.
- Make the Cake Pop Dough
While the cake is still warm, break it into chunks and place in a large mixing bowl. Use a stand mixer on low speed to break the cake down into a soft dough—similar to playdough. Let the mixture cool to room temperature, then stir in about 1/4 cup rainbow sprinkles.
- Shape the Cakesicles
Press roughly 1 tablespoon of the cake dough into each cavity of the cakesicle mold. Insert a popsicle stick through the bottom into the center of each cakesicle, then remove the molded cakes and set them on a flat surface.
- Dip in White Chocolate
Melt the white chocolate almond bark according to package directions until smooth. Dip each cakesicle to coat completely, tapping off excess, and set aside to harden on a flat surface.
- Decorate
Reheat any remaining almond bark if needed and pour into a piping bag or small zip-top bag. Snip a small corner and drizzle over the coated cakesicles. Immediately add rainbow sprinkles while the drizzle is still wet so they adhere. Allow to fully set, and finish with a light spray of edible silver glitter if desired.
Angie’s Kitchen Notes
- Almond bark is a white chocolate-style coating and does not necessarily contain almonds.
- The cake mixture should hold together like playdough so it shapes easily in the mold.
- If the mixture feels too crumbly, mix slightly longer or press more firmly into the mold so it binds.
Storage
Store finished cake pops in an airtight container at room temperature for 2–3 days, or refrigerate for up to 5 days. Keep them separated so the decorations don’t rub off.
Tips for the Best Cake Pops
- Allow the cake mixture to cool before shaping the cakesicles to prevent melting the chocolate coating later.
- Make sure the coating is fully melted and smooth for a clean dip and even coverage.
- Apply sprinkles immediately after drizzling so they stick before the chocolate sets.
Frequently Asked Questions
Yes. Make them a day or two ahead and store in an airtight container at room temperature or in the refrigerator until serving.
Ensure the cake mixture is well combined and dough-like. Press it firmly into the mold and insert the stick securely before removing from the mold.
A cakesicle mold gives the pops a fun popsicle shape, but you can also roll the mixture into traditional cake balls if you prefer.
Stored in an airtight container, cake pops last about 3–4 days at room temperature or up to 5 days refrigerated.
Vanilla or white cake works well for bright sprinkles, but you can use any cake flavor. Dye the batter green for a festive touch if desired.
Frosting isn’t required. Some recipes use a small amount to bind the cake, but this method forms a dough from the baked cake without extra frosting.
No. Almond bark is a smooth, melting coating used for dipping that typically does not contain almonds.
More St Patrick’s Day Recipes
If you want more festive ideas, try other St. Patrick’s Day desserts and treats to round out your celebration.
- Saint Patrick’s Day Cookie Stacks
- Homemade Mickey Mouse Rainbow Cupcakes
- Funfetti Cinnamon Rolls
St. Patrick’s Day Cake Pops with Rainbow Sprinkles
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