Easter Egg Cake Balls



  • 5 oz package yellow cake mix(or flavor of your choice)
  • 6 oz plain fat-free Greek yogurt (Chobani)
  • 1 cup water
  • 2 large egg whites
  • 1 tsp vanilla extract
  • baking spray
  • 48 oz Wilton colored candy melts
  • sprinkles


pastry bag or large zip lock bag

Nordic Ware Cake Pop Pan (found at Target) Consider buying 2 pans

Wilton Candy Melts (Michael’s Craft Store)

Bamboo skewer

Wax Paper



Preheat oven to 350°F. Lightly spray the cake pop pan with baking spray.

Combine all the cake ingredients in a large mixing bowl and beat until combined. Place the batter into a pastry bag or large zip lock bag with the tip cut off.

Pipe the batter into the prepared cake pop pan and bake about 18 minutes (rotate the pan after 10 minutes to be sure they are baked evenly). Let it rest 5 minutes before opening the pan.


Place cake balls on a wire rack and repeat with remaining batter.

Refrigerate the cake balls for about 45 minutes, this helps the chocolate stick to the cake.

Melt some of the white chocolate melts in the microwave according to package directions, careful not to burn the chocolate. Insert the tip of a bamboo skewer into the melted chocolate, then into the cake ball (this helps hold the stick in place) and dip each ball into the chocolate, then onto a sheet of wax paper.

To cover the little hole you get from the skewer, dip the stick in the melted chocolate, then onto the hole.

Repeat with the remaining balls and chocolate topping with sprinkles as you dip before the chocolate hardens, or drizzle with chocolate if desired.

Makes 48 balls.

Servings: 48 • Size: 1 cake ball • Points +: 3 pts • Smart Points: 6
102.5 • Fat: 4 g • Carb: 15 g • Fiber: 0 g • Protein: 1.4 g • Sugar: 7 g
68 mg

Have fun creating memories. I thought this would be a cute idea to fill a basket with these tasty Easter Egg Cake Balls and give to your neighbors.

Recipe from the Skinny Taste.

Friday, 24 March 2017 8:00 PM


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