1 box cake mix (any flavor)
1 tub of store bought icing
50 lollipop sticks
2 bags of candy melts
Bake the cake as directed in a 9×13 in pan and let it cool completely. When it is completely cool, break the cake into a large bowl. Crumble it with forks or your fingers until it is in fine crumbs.
Soften the tub of icing in the microwave by heating it for 20 seconds, stiring, then repeating until it’s soft, but not runny.
Add the softened icing to the cake crumbs in batches until cake holds together. Be careful not to add too much icing because it will cause the cake pops to be mushy.
Refrigerate the cake mixture for an hour until firm or overnight.
Form cake mixture into small balls with your hands and pop a lollipop stick in each one. It’s helpful to dip the lollipop stick in the melted candy melts so it sticks to the pop. When you have a full tray, put them in the freezer to harden.
Once they are hard, dip them in the melted candy melts, place back on tray and allow them to dry.
If you will be displaying the cake pops upside down (as I did above), place the sticks into Styrofoam so that the bottom (soon to be top) of the cake pop is smooth.