Reindeer Cake Pops
These Reindeer Cake Pops are the cutest holiday treat and a fun way to use leftover cake. Made with crumbled funfetti cake and frosting, dipped in chocolate, and decorated with adorable Rudolph faces, they’re perfect for Christmas parties, dessert trays, or gifting. Kids and adults love these cheerful little treats and they always disappear fast.
Try my reindeer Rolo pretzels and chocolate reindeer bark next!
Ingredients You’ll Need
3 cups crumbled leftover cake (you can use any flavor; we used Funfetti)
3 tablespoons frosting (or enough to bind the crumbs)
16 oz chocolate almond bark
40 small pretzel twists
40 candy eyes
20 red mini M&Ms or red candy pearls (for noses)
20 cake pop sticks
Rudolph Cake Pops
If you want an easy Christmas treat to give as a gift that feels extra festive without a ton of effort, these reindeer cake pops are the way to go. They’re easy to shape, fun to decorate, and a great make ahead treat for the holidays. Serve them at parties, tuck them into cookie boxes, or enjoy them as a fun movie night snack!
Step by Step Instructions
STEP ONE – In a large bowl, mix crumbled cake and frosting until the mixture holds together when pressed. Add more frosting if needed.
STEP TWO – Roll into 20 evenly sized balls and place on a parchment-lined baking sheet. Chill in the refrigerator for 30 minutes.
STEP THREE – Melt the chocolate almond bark according to package directions.
STEP FOUR – Dip the end of each cake pop stick into the melted chocolate, then insert it halfway into a cake ball. Let set for a few minutes.
STEP FIVE – Dip each ball fully into the melted chocolate, gently tapping off excess.
STEP SIX – Before the coating sets, press two pretzel halves into the top for antlers, add candy eyes, and place a red candy for the nose.
STEP SEVEN – Stick the pops into a foam block or upright holder to dry completely.
Storage Instructions
Once set, store in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.
Reindeer Cake Pops
- Total Time: 45 minutes
- Yield: 20 cake pops 1x
Description
These Reindeer Cake Pops are the cutest holiday treat and a fun way to use leftover cake. Made with crumbled funfetti cake and frosting, dipped in chocolate, and decorated with adorable Rudolph faces, they’re perfect for Christmas parties, dessert trays, or gifting. Kids and adults love these cheerful little treats and they always disappear fast.
Ingredients
3 cups crumbled leftover cake
3 tablespoons frosting (or enough to bind the crumbs)
16 oz chocolate almond bark
40 small pretzel twists
40 candy eyes
20 red mini M&Ms or red candy pearls (for noses)
20 cake pop sticks
Instructions
- In a large bowl, mix crumbled cake and frosting until the mixture holds together when pressed. Add more frosting if needed.
- Roll into 20 evenly sized balls and place on a parchment-lined baking sheet. Chill in the refrigerator for 30 minutes.
- Melt the chocolate almond bark according to package directions.
- Dip the end of each cake pop stick into the melted chocolate, then insert it halfway into a cake ball. Let set for a few minutes.
- Dip each ball fully into the melted chocolate, gently tapping off excess.
- Before the coating sets, press two pretzel halves into the top for antlers, add candy eyes, and place a red candy for the nose.
- Stick the pops into a foam block or upright holder to dry completely.
Notes
Storage Instructions: Once set, store in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.
- Prep Time: 45 minutes
- Category: Christmas
- Method: No Bake
- Cuisine: American
