Lemon Raspberry Cake Pops
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Lemon raspberry cake pops with a fluffy lemon base, tart freeze-dried raspberry bits, and white chocolate coating with colorful stripes. Perfect for spring celebrations or gifting as a bright, fruity treat.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 24- 1 (15.25-ounce) package lemon cake mix
- 1 cup water
- 3 large eggs
- 5 Tablespoons salted butter (melted)
- 1 1/2 cups lemon or vanilla frosting ((homemade or a 12-ounce can from the store))
- Freeze-dried raspberries (coarsely chopped)
- 24 ounces vanilla almond bark (or white candy melts)
- Pink and yellow gel food coloring
At a glance
PER SERVING · TIME 85M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 1h
- Cook
- 25m
- Sodium
- 164mg
- Total sugar
- 38g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 15mg
- Calcium
- 42mg
- Iron
- 0.30mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 60M
- SODIUM
- 164MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.