These Fruit Loop Cake and Frosting Pops are the funnest type of treat — on a stick!
If we are being honest, this is probably my fault. But in my defense, the Spice Girls have truly stood the test of time and also “Wannabe” never fails to get the crowd going at Karaoke. But only if you do the British accents because obviously.
The only downside to Lucy’s recent obsession is attempting to explain why screaming “IF YOU WANNA BE MY WUVER YOU GOTTA GET WIF MY FRIENS” isn’t appropriate at Christian preschool. I’ve been sneaking cookies into her lunches and I let her bring lipgloss in her purse last week, so I’m on thin ice as it is. I swear this child is bound and determined to make sure I never win a single Parent of the Year award.
Which, by the way, there is no prize for. I would know because I’ve asked around. So take note overachievers — no extra credit for homemade quinoa protein snacks.
We are all big fans of cereal around here, the only problem being that we are not big fans of milk. What this means is that cereal exists simply as a snack food, which we consume by the handful like chips or popcorn.
As someone who is disgusted by the thought of drinking cow juice, I’d have to conclude that this is the only civilized way to eat cereal. But apparently there is a whole world out there who believes otherwise, and I fully intend to help them see the error of their ways.
Starting with these Fruit Loop Cake and Frosting Pops.
These are the funnest little pops, perfect for stashing in the fridge or serving at a birthday party! Rounds of lemon cake topped with Fruit Loop buttercream are covered in vanilla candy coating and topped with crushed Fruit Loops. It’s cake and frosting in a portable pop and they are so fun to serve and to eat!
Trust me when I say that this is how you eat cereal.
- 1 (18.25 ounce) package lemon cake mix
- 1 cup sour cream
- 1/3 cup vegetable oil
- 4 large eggs
- 4 sticks salted butter, slightly softened
- 3/4 cup heavy cream
- 3 teaspoons lemon extract
- 5 1/2 cups powdered sugar
- 2 cups Fruit Loops cereal, crushed
- 24 popsicle or cookie sticks
- 32 oz vanilla almond bark, melted
- 2 cups Fruit Loops cereal, crushed
- Preheat oven to 350. Butter and flour a half-sheet pan (rimmed -- like a jellyroll pan).
- In the bowl of your mixer, beat cake mix, sour cream, vegetable oil, and eggs on low speed for 30 seconds. Scrape the sides of the bowl and beat on medium speed for two minutes. Pour batter into prepared pan. Bake for 15 - 20 minutes until the top springs back when lightly touched in the center. Cool completely on a wire rack.
- Prepare frosting: In the bowl of your mixer, beat butter, heavy cream, and lemon extract on medium-low speed until combined. Scrape the sides of the bowl and beat on medium-high until smooth. With the mixer on low, slowly add the powdered sugar until just barely blended. Add crushed cereal and increase mixer speed to high. Beat for two minutes.
- Spread frosting evenly on top of cake. Refrigerate for several hours or overnight until very firm and cold.
- Using a 2-inch circle cookie or biscuit cutter, cut out rounds of the frosted cake and place them on a wax paper lined baking sheet. Melt vanilla candy according to package directions and insert top two inches of each popsicle stick in the melted candy. Insert through the center of each cake/frosting round. Place pan in the freezer for one hour to allow sticks to become firmly stuck in the cake.
- Carefully dip each pop in the vanilla candy, fully coating the cake and frosting. Gently shake off the excess candy and place the pop back on the wax paper-lined baking sheet. Top with crushed cereal. Let set until firm.
- Keep uneaten pops stored in the refrigerator.