Giant Easter Egg Cake Pops – Hiland Dairy

Giant Easter Egg Cake Pops

Giant Easter Egg Cake Pops


  • 1 box Yellow cake mix
  • 1/2 cup Hiland Dairy Butter
  • 1 cup Hiland Dairy Milk
  • 3 eggs
  • 16 oz Vanilla Frosting
  • Pastel-colored candy melt wafers
  • Variety of sprinkles and decorating sugar
  • Silicone egg form
  • Lolipop sticks


  • Make the cake according to the directions except substitute the water for Hiland Dairy Milk and the oil for melted Hiland DairyButter.
  • Once the cake is baked, let it cool and then crumble it into a large bowl.
  • Add two-thirds of the frosting to the cake crumbles and mix until you can form a ball with your hands. The ball should not crumble.
  • Fill each egg form with the cake mixture. Refrigerate for about 30 minutes.
  • In the meantime, melt the candy wafers in microwave-safe glass bowls.
  • Create an organized workstation. Insert a lollipop stick into the large end of your egg. Coat each egg cake pop with the melted chocolate and decorate to your liking.
  • Diva’s Tip: If you don’t have a silicone egg form, simply shape the eggs with your hands.

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