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Gluten Free Confetti Cake Pop Recipe

This is an easy gluten free confetti cake pop recipe that anyone can make with a box cake mix and a simple homemade vanilla buttercream.

finished gluten free confetti cake pop recipe with cake pops on a stack of white plates ready to be served

This post is sponsored by King Arthur Baking Company and may contain affiliate links for products and ingredients I use and love. You can read my full disclosure here. Thank you for supporting the brands that support What The Fork Food Blog. All opinions are my own ♥

There’s something about boxed Confetti Cake Mix that makes it impossible to pass up.

They say memories can be linked to smells and that’s exactly what happens with this cake. One whiff of this sweet cake and you’re transported back to every single childhood birthday party you’ve ever attended or brought your own children to.

Boxed Confetti Cake will always be a favorite because of the nostalgia. It’s not just about the cake, it’s about all the memories and fun times linked to it.

The cake pops are held together with vanilla frosting. I used a half batch of my Vanilla Buttercream Frosting recipe; which is also the same frosting I use for my Gluten Free Sugar Cookie Bars.

This small batch is the perfect cake to frosting ratio to hold the cake pops together without over-saturating the cake crumbs.

finished Gluten Free Confetti Cake Pop Recipe with 8 cake pops being served on top of an over-turned quarter sheet pan lined with wax paper

Did you make this Gluten Free Confetti Cake Pop Recipe? Leave a star rating and let me know in the comments! You can also leave a photo/comment on this pin for others to see.

What You Need To Know About This Easy Cake Pop Recipe:

This Gluten Free Confetti Cake Pop recipe is made with cake mix to keep things simple! More superficially, I used King Arthur Baking Company’s Gluten-Free Confetti Cake Mix, their newest (and brightest!) cake mix. It tastes exactly like the cake you remember from your childhood, a cake that can now be part of your gluten free kid’s childhood too! Or you can enjoy it yourself because we’re all basically just kids at heart 🥰 

If you’re trying to avoid artificial food coloring, you’ll be happy to know that King Arthur’s Gluten-Free Confetti Cake Mix is made without synthetic flavors, colors, or preservatives. That’s right, the sprinkles in the mix are naturally colored! 

(PS I used their chocolate gluten free cake mix last month to make an EPIC Brooklyn Blackout Cake.)

finished Gluten Free Confetti Cake Pop Recipe on an overturned sheet pan lined with wax paper with a box of King Arthur Gluten Free Confetti Cake Mix in the background

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Confetti Cake Pops Ingredients

overhead shot of ingredients to make a gluten free confetti cake pop recipe


How to Make Dairy Free Confetti Cake Pops

To make dairy free cake pops, use water or unsweetened coconut milk beverage to make the cake mix. Use 1/4 cup palm shortening and 1/4 cup vegan butter in place of the butter in the frosting and coconut milk in place of the heavy cream.

Coat the cake pops in dairy free white chocolate or a dairy free chocolate of your choice. 


Equipment Needed to Make Homemade Cake Pops

  • Basic kitchen tools – measuring cups, mixing spoon, and mixing bowls.
  • 9×13 inch baking pan
  • Large Bowl 
  • Stand Mixer or Hand Mixer
  • Microwave-Safe Bowl with deep sides
  • Cake Pop Sticks (aka cake pop sticks) – the ones I used are 6 inches.
  • Wax paper
  • Half Sheet Pan

I decided to serve these cake pops with the stick facing up. I think it’s easier to serve and grab a cake pop with the stick pointing up. If you prefer to serve them the other way, you can use an empty cardboard box or styrofoam blocks as a cake pop stand; which is what I did when I made my gluten free chocolate cake pops.

gluten free confetti cake pops on a over turned quarter sheet pan lined with wax paper


How to Make Cake Pops with Cake Mix

Step 1. Prepare the Gluten Free Confetti Cake Mix as directed and bake in a 9×13 pan. When done, cool the cake completely.

Step 2. Make the vanilla frosting. Crumble the cooled cake in a large bowl into small-fine crumbs. You can crumble the cake by hand (which is what I did) or use a mixer.

Step 3. Add 2/3 of the frosting to the cake crumbs and stir until the frosting is incorporated. Add the remaining frosting if needed. You want the cake balls to hold together when formed into a ball. They’ll be firm and won’t crumble or crack.

Step 4. Use a slightly heaping tablespoon to portion the cake balls and place them on a wax paper-lined half sheet pan. Roll each portion of the cake into a tight cake ball. You’ll get about 40 in total. 

Step 5. Refrigerate until firm, about 2 hours or overnight.

Step 6. Once the cake balls are chilled through, melt the white chocolate in a deep microwave-safe bowl or glass measuring cup. Dip each lollipop stick in the melted chocolate and place in the center of each cake pop, pressing about 3/4 of the way through. Place the cake balls bake in the refrigerator until the chocolate is set around the lollipop stick.

Step 7. Working in batches of about, dip the cake pops in the melted chocolate until completely coated. Shake off excess chocolate and place on a baking sheet lined with wax paper. Immediately add the sprinkles before the chocolate starts to set. Keep the remaining cake pops refrigerated while you work.

Step 8. Allow the chocolate coating to harden at room temperature. Once the chocolate has hardened completely, you can refrigerate or freeze the cake pops until ready to serve. Bring to room temperature for about 10 minutes before serving.

process shot of a Gluten Free Confetti Cake Pop Recipe with cake pops on cake pop sticks ready to be dipped in white chocolate


How to Store Cake Pops

Coated and decorated Cake pops can be stored at room temperature 1-2 days. Cake pops can be stored in an air-tight container in the refrigerator for a week.

For longer storage, freeze in a freezer bag for up to 3 months. Defrost completely before serving.

Bring chilled cake pops to room temperature for at least 10-20 minutes before serving.

confetti cake pops on a serving tray, one with a bite taken out


Tips for Making Cake Pops

  • Don’t add extra sprinkles. Adding extra sprinkles to the cake/frosting mixture could bleed and discolor the cake pops. It will also make it harder for the cake to form into balls making them more prone to crumbling.
  • Use just enough frosting to hold the cake together to form a tight/compact cake ball. Start by adding 2/3 of the frosting mixture. I ended up using all of the frosting but a more humid climate might need less.
    • Don’t use too much frosting though. Too much will make the cake balls too dense and heavy making them hard to dip and stay on the sticks.
  • Refrigerate the cake balls as needed during the dipping process. As the cake balls warm to room temperature, they won’t dip as easily and will be prone to sliding off the sticks. I dip about 10-15 at a time and keep the rest refrigerated.
  • Prevent the chocolate coating from cracking by allowing the chocolate to harden at room temperature instead of in the refrigerator. 
  • Handle with care! Be careful not to bump the cake pops together or drop them onto a serving platter because you’ll crack the chocolate coating.

Other Gluten Free Cake Pop Flavor Ideas

a gluten free confetti cake pop with a bite taken out


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finished gluten free confetti cake pop recipe with cake pops on a stack of white plates ready to be served

Gluten Free Confetti Cake Pop Recipe

Yield: 40 Cake Pops
Prep Time: 1 hour
Cook Time: 26 minutes
Additional Time: 2 hours
Total Time: 3 hours 26 minutes

This is an easy gluten free confetti cake pop recipe that anyone can make with a box cake mix and a simple homemade vanilla buttercream.

Ingredients

For the Cake

  • 1 box King Arthur Baking Company Gluten Free Confetti Cake Mix
  • ½ cup vegetable oil
  • 3 large eggs, room temperature
  • 1 cup milk, room temperature

For the Frosting

  • 1 ½ cups powdered sugar
  • ½ cup Butter, softened
  • pinch of fine sea salt
  • 1 teaspoon pure vanilla extract
  • 1 tablespoon heavy whipping cream

To Decorate

  • White Chocolate, Vanilla Almond Bark, or Candy Melts (check your labels for gluten free status if you have Celiac Disease)
  • Gluten free sprinkles, to decorate

Instructions

    1. Prepare the Gluten Free Confetti Cake Mix as directed and bake in a 9×13 pan. Once baked, cool the cake completely.
    2. Make the vanilla frosting. Crumble the cooled cake in a large bowl into small-fine crumbs. You can crumble the cake by hand (which is what I did) or use a mixer.
    3. Add 2/3 of the frosting to the cake crumbs and stir until the frosting is incorporated. Add the remaining frosting if needed. You want the cake balls to hold together when formed into a ball. They’ll be firm and won’t crumble or crack.
    4. Use a slightly heaping tablespoon to portion the cake balls and place them on a wax paper-lined half sheet pan. Roll each portion of the cake into a smooth/tight cake ball. You’ll get about 40 in total.
    5. Refrigerate until firm, about 2 hours or overnight.
    6. Once the cake balls are chilled through, melt the white chocolate in a deep microwave-safe bowl or glass measuring cup. Dip each lollipop stick in the melted chocolate and place in the center of each cake pop, pressing about 3/4 of the way through. Place the cake balls bake in the refrigerator until the chocolate is set around the lollipop stick.
    7. Working in batches of about, dip the cake pops in the melted chocolate until completely coated. Shake off excess chocolate and place on a baking sheet lined with wax paper. Immediately add the sprinkles before the chocolate starts to set. Keep the remaining cake pops refrigerated while you work.
    8. Allow the chocolate coating to harden at room temperature. Once the chocolate has hardened completely, you can refrigerate or freeze the cake pops until ready to serve. Bring to room temperature for about 10 minutes before serving.

Notes

  1. See post for dairy free substitutions and helpful tips to make the cake pops.



Nutrition Information:
Yield: 40 Serving Size: 1
Amount Per Serving:Calories: 133

Nutrition Facts are estimated and aren't always accurate. Please consult a doctor or nutritionist if you have special dietary needs. Based on 40 cake pops.

 Did you make this Gluten Free Confetti Cake Pop recipe? Leave a star rating and let me know in the comments! You can also leave a photo/comment on this pin for others to see.

a gluten free confetti cake pop with a bite taken out

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