Football Cake Pops

Bring on smiles at your Super Bowl party with our so-cute, delicious treats that are a cinch to make, thanks to cake mix, ready-to-spread frosting, and candy melts.


24 servings

Total Time

Prep Time

Cook Time


  • 1 (15.25-ounce) package dark chocolate fudge cake mix
  • Water, eggs, and oil
  • 1/2 c. canned vanilla frosting
  • 2 tbsp. canned vanilla frosting
  • 1 tsp. coffee extract (optional)
  • 24 (eight-inch) lollipop sticks
  • 6 c. dark cocoa candy melts, from 3 12-ounce packages melted
  • Styrofoam blocks
  • 1 c. white candy melts melted


Heat oven to 350 degrees Fahrenheit. Coat 13-inch by nine-inch baking pan with cooking spray. Prepare cake mix with water, eggs, and oil and bake according to package directions. Cool completely in pan. Line rimmed baking sheet with wax paper. Crumble cake into large bowl. Add 1/2 cup frosting and extract; on low speed, beat until moistened, adding one to two tablespoons additional frosting if necessary. Divide cake mixture into 24 equal portions. Roll each into football shape. Transfer to baking sheet. Cover; refrigerate one hour.

Holding one cake ball horizontally, using lollipop stick, poke hole into center of ball; remove stick. Dip stick into melted cocoa candy; reinsert into ball, wiping off excess candy. Transfer to baking sheet. Repeat with remaining cake balls and some of remaining cocoa candy. Cover; refrigerate until set, 20 minutes.

Re-melt remaining cocoa candy. Working with one at a time, dip balls into cocoa candy to cover, letting excess drip off. Insert into Styrofoam; let dry. Transfer white candy to plastic sandwich bag; snip tiny hole in one corner. Pipe stitching onto cake balls. Let dry.

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