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Chickadee Cake Pops

Ingredients

for 20 pops

Cake Pops

  • nonstick cooking spray, for greasing
  • 1 box yellow cake mix
  • 3 large eggs
  • 1 cup water (240 mL)
  • ½ cup vegetable oil (120 mL)
  • 1 ½ teaspoons McCormick® Pure Almond Extract, divided
  • ½ cup vanilla buttercream frosting (55 g), plus more as needed

For Decorating

  • 16 oz yellow candy melts (450 g)
  • yellow and orange circular sprinkle
  • yellow candy
  • black cookie icing

Special Equipment

  • 20 cake pop sticks
  • glas
  • dried white rice

Nutrition Info

  • Calories 281
  • Fat 14g
  • Carbs 35g
  • Fiber 0g
  • Sugar 27g
  • Protein 1g

Estimated values based on one serving size.

Preparation

  1. Preheat the oven to 350°F (180°C). Grease a 9x13-inch baking pan with nonstick spray. Line a baking sheet with parchment paper.
  2. In a large bowl, whisk together the cake mix, eggs, water, vegetable oil, and 1 teaspoon McCormick® Pure Almond Extract until smooth. Pour the batter into the prepared pan.
  3. Bake the cake for 25 minutes, or until a toothpick inserted into the center comes out clean. Remove from the oven and let cool completely, about 20 minutes.
  4. Break apart the cake into a large bowl until finely crumbled. Add the buttercream and remaining ½ teaspoon McCormick® Pure Almond Extract, and mix until the crumbs hold together when pressed between your hands. Divide the mixture into approximately 20 2-inch balls and place on the prepared baking sheet.
  5. Dip the cake pop sticks in the buttercream, then stick in the center of each ball. Freeze the cake pops for at least 2 hours, or overnight.
  6. Decorate the cake pops: Fill a glass to the top with dried rice.
  7. Add the yellow candy melts to a medium bowl and melt according to the package instructions.
  8. Working in batches, dip the frozen cake pops in the melted candy, coating completely all the way to where the cake and stick meet. Place the sticks in the glass of dried rice and let the chocolate harden completely, 3–5 minutes.
  9. Once the candy melts have hardened, dip a toothpick in the melted candy and stick the orange and yellow sprinkles and yellow candies onto the pops to look like beaks, feathers, and feet. Dip another toothpick into the black icing and dollop small eyes onto the cake pops. Let harden for another 3–5 minutes.
  10. Serve immediately.
  11. Enjoy!

Ingredients

for 20 pops

Cake Pops

  • nonstick cooking spray, for greasing
  • 1 box yellow cake mix
  • 3 large eggs
  • 1 cup water (240 mL)
  • ½ cup vegetable oil (120 mL)
  • 1 ½ teaspoons McCormick® Pure Almond Extract, divided
  • ½ cup vanilla buttercream frosting (55 g), plus more as needed

For Decorating

  • 16 oz yellow candy melts (450 g)
  • yellow and orange circular sprinkle
  • yellow candy
  • black cookie icing

Special Equipment

  • 20 cake pop sticks
  • glas
  • dried white rice

Nutrition Info

  • Calories 281
  • Fat 14g
  • Carbs 35g
  • Fiber 0g
  • Sugar 27g
  • Protein 1g

Estimated values based on one serving size.

Preparation

  1. Preheat the oven to 350°F (180°C). Grease a 9x13-inch baking pan with nonstick spray. Line a baking sheet with parchment paper.
  2. In a large bowl, whisk together the cake mix, eggs, water, vegetable oil, and 1 teaspoon McCormick® Pure Almond Extract until smooth. Pour the batter into the prepared pan.
  3. Bake the cake for 25 minutes, or until a toothpick inserted into the center comes out clean. Remove from the oven and let cool completely, about 20 minutes.
  4. Break apart the cake into a large bowl until finely crumbled. Add the buttercream and remaining ½ teaspoon McCormick® Pure Almond Extract, and mix until the crumbs hold together when pressed between your hands. Divide the mixture into approximately 20 2-inch balls and place on the prepared baking sheet.
  5. Dip the cake pop sticks in the buttercream, then stick in the center of each ball. Freeze the cake pops for at least 2 hours, or overnight.
  6. Decorate the cake pops: Fill a glass to the top with dried rice.
  7. Add the yellow candy melts to a medium bowl and melt according to the package instructions.
  8. Working in batches, dip the frozen cake pops in the melted candy, coating completely all the way to where the cake and stick meet. Place the sticks in the glass of dried rice and let the chocolate harden completely, 3–5 minutes.
  9. Once the candy melts have hardened, dip a toothpick in the melted candy and stick the orange and yellow sprinkles and yellow candies onto the pops to look like beaks, feathers, and feet. Dip another toothpick into the black icing and dollop small eyes onto the cake pops. Let harden for another 3–5 minutes.
  10. Serve immediately.
  11. Enjoy!
Chickadee Cake Pops

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