Gluten Free Confetti Cake Pop Recipe (2024)

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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.

Gluten Free Confetti Cake Pop Recipe (1)
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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.

Gluten Free Confetti Cake Pop Recipe (2)
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.)

Gluten Free Confetti Cake Pop Recipe (3)
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Confetti Cake Pops Ingredients

Gluten Free Confetti Cake Pop Recipe (4)

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.

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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.

Gluten Free Confetti Cake Pop Recipe (6)

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.

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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

  • Red Velvet Cake with Cream Cheese Frosting
  • Coconut Cake with Coconut Frosting
  • Strawberry Cake with Strawberry Cream Cheese Frosting
  • Pumpkin Cake with Cream Cheese Frosting
  • Chocolate Cake with Nutella Buttercream or Chocolate Buttercream Frosting
  • Lemon Cake with Cream Cheese Frosting
  • Gingerbread Cake with Cream Cheese Frosting
  • Chocolate Pumpkin Cake with Chocolate Cream Cheese Frosting
  • Carrot Cake with Cream Cheese Frosting
  • Chocolate Cake with Peanut Butter Buttercream
Gluten Free Confetti Cake Pop Recipe (8)
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Gluten Free Confetti Cake Pop Recipe (9)

Gluten Free Confetti Cake Pop Recipe (10)

4.71 from 34 ratings

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.

Prep Time: 1 hour hour

Cook Time: 26 minutes minutes

Additional Time: 2 hours hours

Total Time: 3 hours hours 26 minutes minutes

Servings: 40 Cake Pops

By: Sharon Lachendro

Print Rate Pin

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

  • Prepare the Gluten Free Confetti Cake Mix as directed and bake in a 9×13 pan. Once baked, cool the cake completely.

  • 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.

  • 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.

  • 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.

  • Refrigerate until firm, about 2 hours or overnight.

  • 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.

  • 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.

  • 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

Serving: 1g | Calories: 133kcal

Disclaimers

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

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

Did you make this?Mention @whattheforkfoodblog or leave a comment rating below!

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.

Gluten Free Confetti Cake Pop Recipe (16)
Gluten Free Confetti Cake Pop Recipe (2024)

FAQs

What are the ingredients in gluten free Funfetti cake mix? ›

Rice Flour, Sugar, Potato Starch, Candy Bits (Sugar, Vegetable Oil [Palm And Palm Kernel], Soy Lecithin, Dextrin, Confectioner's Glaze, Red 40 Lake, Yellow 5 Lake, Natural and Artificial Flavor, Blue 1 Lake, Carnuba Wax, Yellow 6 Lake, Red 3), Leavening (Baking Soda, Calcium Phosphate, Sodium Aluminum Phosphate), Pea ...

What is the difference between Funfetti and confetti cake? ›

Although the cake is generally served with a plain frosting, Pillsbury also offers "Funfetti" frosting, with rainbow sprinkles added. Pillsbury owns the trademark to "Funfetti" so the cake is generally called confetti cake, or can also be referred to as a sprinkle cake.

What not to do when making cake pops? ›

Don't make your cake balls too big or they may fall apart when you dip them. Do scoop and form only a few portions at a time. It'll help prevent your dough from drying out. Don't keep the unformed dough exposed to air (again, it will dry out).

How many cake pops does one box of cake make? ›

Roll your cake mix into 1 inch balls using the palms of your hands. You should be able to get 35-40 cake balls from a single batch of cake mix. Pour one entire package of white chocolate candy melts into a microwave safe bowl.

Does gluten free cake mix taste different? ›

While many gluten-free flours do taste awful, several of the flours actually create baked goods that taste just as good if not better than those made with wheat flour. For example, rice and nut flours hold moisture better than wheat flour. They create a better tasting product that lasts longer.

Can you over mix gluten free cake mix? ›

However, you can actually mix a batter containing xanthan and/or guar gum to a point of diminishing returns. You can overwork the gums and end up with a stringy cake batter or rubbery cookie dough. (Having said that, doing this takes some work. Just don't take your aggressions out on a gluten-free cake batter.)

Which confetti cake mix is best? ›

The Perfect One: Duncan Hines Joyfetti Confetti Cake Mix

Food memories are worth preserving. For everyone else, our team of editors unanimously voted that Duncan Hines Joyfetti Confetti Cake Mix is the best.

Is vanilla confetti sparkle the same as confetti cake pop? ›

The new version is called "Vanilla Confetti Sparkle" and the notes are the exact same as the previous iteration. You still get that sweet, delicious vanilla cake batter vibe!

Does confetti cake taste different than vanilla? ›

Funfetti cake is typically a vanilla buttercream flavor with hints of waxy sweetness from the sprinkles in the batter. It is partnered with vanilla buttercream frosting or cream cheese frosting. Decorate it with frosting, sprinkles, and whatever you like!

Why do you skip oil when making cake pops? ›

Make sure you pick a mix that calls for 3 eggs. Substitute the oil and water in the directions with 1 cup (250 ml) of milk and 1 stick (½ cup or 125 ml) of butter, melted. The use of oil in the cake will cause your cake pops to heavily ooze oil in certain instances and the sticks will yellow severely.

How much should I charge for a dozen cake pops? ›

If you maintain your cost at $15 a dozen, adding your profit will take it to $19.50 and incorporating the market rate would typically put them at around $24.00 a dozen. This means you're competitively priced and still making a good profit margin. However, pricing is not a one-size-fits-all.

Are cake pops cheaper than cupcakes? ›

Less expensive – Generally speaking, mini cupcakes are less expensive than cake pops because they can be produced in larger quantities and quicker.

What are the ingredients in Pillsbury gluten-free cake mix? ›

Rice Flour, Sugar, Potato Starch, Leavening (Baking Soda, Calcium Phosphate, Sodium Aluminum Phosphate), Pea Fiber, Contains 2% Or Less Of: Tapioca Starch, Cellulose, Canola Oil, Corn Starch, Natural And Artificial Flavors, Salt, Propylene Glycol Esters Of Fatty Acids, Mono- And Diglycerides, Xanthan Gum, Cellulose Gum ...

What do gluten-free cakes contain? ›

A gluten-free cake is different to a 'regular' cake because it's made using gluten-free ingredients, while a regular cake will contain wheat flour that contains gluten. Rice flour, soya flour, and gluten-free oat flour are just some of the alternative ingredients that can be used in gluten-free cakes.

Is Pillsbury gluten-free cake mix really gluten-free? ›

"General Mills uses “stringent” programs to prevent the risk of cross-contamination, and has taken “specific steps to ensure that the process and equipment used does not provide any opportunity for gluten or gluten-containing ingredients to get into its products,” according to a Pillsbury spokesperson."

What is gluten-free cake made of? ›

Ingredients
IngredientType
SugarGranulated white sugar, brown sugar or their combinations
FlourRice, corn, potato starch or wheat starch (with 20 ppm or less gluten)
EggsWhole egg, egg powder
FatButter, margarine or shortening
5 more rows

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