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watermelon pops

phoenixmaine75 avatar
Recipe by
Melanie Ross
@phoenixmaine75
Rumford, ME

If anyone who decides to make these have a hard time, please contact me and I will give you some tips.

yield 32 serving(s)
prep time 55 Min
cook time 3 Hr 10 Min
method Bake

Ingredients For watermelon pops

  • 1 box
    betty crocker® supermoist® white cake mix
  • water, vegetable oil and egg whites called for on cake mix box
  • 1/4 tsp
    pink paste food color
  • 3/4 c
    betty crocker® rich & creamy vanilla frosting (from 1-lb container)
  • 3/4 c
    miniature semisweet chocolate chips
  • 32
    paper lollipop sticks
  • 1 bag
    (16 oz) white candy melts or coating wafers, melted
  • 1 lg
    block white plastic foam
  • 1 bag
    (16 oz) green candy melts or coating wafers, melted
  • 1 c
    light green candy melts (from 16-oz bag), melted

How To Make watermelon pops

  • 1
    Heat oven to 350°F. Spray 13x9-inch pan with cooking spray. Make and bake cake mix as directed on box for 13x9-inch pan, using water, oil and egg whites and adding pink paste food color. Cool completely.
  • 2
    Line cookie sheet with waxed paper. Crumble cake into large bowl. Add frosting and chocolate chips; mix well. Shape into 32 oblong balls; place on cookie sheet. Freeze until firm. When cake balls are firm, transfer to refrigerator.
  • 3
    Remove several cake balls from refrigerator at a time. Dip tip of 1 lollipop stick 1/2 inch into melted white candy and insert stick into 1 cake ball no more than halfway. Dip each cake ball into melted candy to cover; tap off excess. Poke opposite end of stick into foam block. Let stand until set. Dip each cake ball into melted green candy to cover; tap off excess. Return sticks to foam block. Let stand until set. With toothpick, decorate cake balls with light green candy to look like watermelons. Let stand until set.
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