Pistachio Cake Pops

Pistachio cake is an unexpected dessert that will surely make your taste buds tingle! The only way to make this sweet treat better is by serving it on a stick.


When I got married, I asked my husband’s Aunt Mae for her Pistachio cake recipe, and let me tell you, it's been the gift that keeps on giving. It’s absolutely scrumptious!

For this Family Reunion, I decided to alter it slightly into a cake pop recipe and these are sure to please your family, too.

I always love to say that everything tastes better on a stick, but just when I think this recipe couldn’t get better, it did. Next time you’re looking for a new cake recipe, try this. Your guests will love it!

Ingredients
  • 1 box white cake mix
  • 5 eggs
  • 1/2 cup water
  • 1/2 cup milk
  • 1/2 cup vegetable oil
  • 3 boxes Instant Pistachio Pudding Mix
  • 1 pint heavy whipping cream
  • 2 packages Wilton’s candy melts (color of your choice)
  • Lollipop Sticks
Directions

Preheat oven to 350 degrees.

For the cake, mix cake mix, eggs, water, milk, and oil on medium speed until smooth. Slowly add 2 boxes of pudding mix until smooth. Pour into 2 9-in round cake pans and bake for approximately 25-30 minutes until toothpick comes clean from the center. Set aside and cool completely.

While cake is cooling, combine whipping cream and 1 box of pudding mix and mix until it reaches a light, cool-whip-like consistency (1-2 minutes.) This will be the frosting you’ll mix with the cake.

Once cake has completely cooled, tear it up into small pieces and put into a large bowl. Slowly add your frosting and mix with a spoon (might need to mix with your hands to mix well) until it reaches a moist consistency.

Roll into balls and set aside on a foil-lined cookie sheet or pan. Refrigerate covered until set (about 20 minutes.)

Next, melt about 4-5 candy melt rounds in the microwave on 50% power. Coat the end of a lollipop stick with the chocolate and stick down into each cake ball to insure that your ball does not fall off of the stick later. Repeat until all cake balls are on a stick. Refrigerate again to set (another 20 minutes.)

Melt remainder of the candy melts packages (1 at a time) according to package directions. Coat each cake pop with chocolate and set back onto lined cookie sheet to dry. When all are complete, cover and set aside (in a cool place, or refrigerate) to dry.

Add ribbon, flags or fabric strips dress them up to coordinate with your color scheme.

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