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Three chocolate reindeer cake pops with candy eyes, red noses, and pretzel antlers are arranged on a platter with red, green, and white sprinkles.
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Reindeer Cake Pops

Rudolph Cake Pops are a sweet and simple holiday treat: roll leftover cake into balls, dip in chocolate, and decorate with candy eyes, pretzel antlers, and a bright red nose. Makes about 20 festive pops in under an hour.
Prep Time45 minutes
Chill Time30 minutes
Total Time1 hour 15 minutes
Course: Dessert
Cuisine: American
Servings: 20 Cake Pops
Calories: 282kcal
Author: Wendy

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.
    A mixing bowl with cookie dough and sprinkles is surrounded by bowls of red candies, candy eyes, pretzels, chocolate blocks, and a cookie scoop on a white surface.
  • Roll into 20 evenly sized balls and place on a parchment-lined baking sheet. Chill in the refrigerator for 30 minutes.
    Unbaked cookie dough balls with colorful sprinkles are arranged in rows on a parchment-lined baking sheet.
  • 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.
    A baking sheet with three assembled chocolate reindeer cake pops and laid out pretzel antlers, candy eyes, and red candy noses.
  • 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.
    A close-up of a chocolate-covered cake pop with a bite taken out, revealing a white cake interior with red and green sprinkles.

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.

Nutrition

Serving: 1Cake Pop | Calories: 282kcal | Carbohydrates: 47g | Protein: 2g | Fat: 9g | Saturated Fat: 7g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 0.4g | Trans Fat: 0.1g | Cholesterol: 0.5mg | Sodium: 314mg | Potassium: 41mg | Fiber: 1g | Sugar: 29g | Vitamin A: 7IU | Vitamin C: 0.3mg | Calcium: 55mg | Iron: 1mg