Reindeer Cake Pops
Reindeer Cake Pops are the ultimate holiday treat that combines festive charm with delicious fun. These little bites of joy are a whimsical way to repurpose leftover cake into something totally magical. Dipped in smooth chocolate almond bark and decorated with candy eyes, pretzel antlers, and a bright red nose, they’re a surefire hit at any holiday party. Plus, they’re almost too cute to eat. Almost.
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This recipe has a soft spot in our hearts because it came from a holiday baking session gone rogue—too much Funfetti cake, not enough guests. The result? Adorable Rudolph Cake Pops that stole the show at the dessert table. Now we make them every year, and they never last long!
If you’re in the holiday baking spirit, check out some of our other seasonal favorites like our Christmas Tree Cupcakes, Mini Christmas Cakes, or Christmas Sugar Cookie Cheesecake. They’re all crowd-pleasers and perfect for gifting too!
Why You’ll Love This Recipe
- Festive and fun: These cake pops bring major holiday vibes to any gathering.
- Great for kids: Little hands will love helping decorate these cheerful pops.
- Uses leftovers: A creative and tasty way to use up extra cake and frosting.
- Perfect for parties: These make-ahead treats are ideal for entertaining or gifting.
Ingredients
Reindeer Cake Pops
Equipment
- 20 cake pop sticks
- Large Mixing Bowl
- parchment lined bkaing sheet
- microwave-safe bowl
- foam block – optional but helpful
Ingredients
- 3 cups crumbled leftover cake
- 3 tablespoons frosting or enough to bind the crumbs
- 16 ounces chocolate almond bark
- 40 small pretzel twists
- 40 candy eyes
- 20 red mini M&Ms or red candy pearls for noses
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.
- Once set, store in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.
Notes
- I used leftover cake and frosting from making my Mini Christmas Cakes. However, you can bake up a cake mix and use canned frosting if needed.
- Chill the cake balls before dipping so they hold their shape.
- Insert the stick properly and line up decorations while the coating is still wet, otherwise they may not stick.
Disclaimer:
Any nutritional data I provide is an approximation and actual dietary information can vary based on ingredients and proportion sizes.
Nutrition
Wendy’s Tips
- Chill the cake balls thoroughly so they don’t fall apart when dipped.
- Break pretzels gently to get symmetrical antlers.
- Use tweezers or a toothpick to place tiny decorations more precisely.
- Work in batches to keep the chocolate from setting before you’re ready.
FAQ
Do you have questions about this recipe? Here are the answers to the most commonly asked questions.
Yes! Store them in the fridge for up to a week or freeze for longer storage.
You can use candy melts or tempered chocolate instead.
Make sure they’re well-chilled and that you dip the stick in chocolate before inserting it into the cake ball.
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