St Patricks Day Cake Pops

Everyone knows they’re gold at the end of a rainbow, so why not celebrate St Patrick’s Day with these easy cake pops, made skinny buy using a cake pop pan, a box cake mix, fat free yogurt, egg whites and water!

I was in charge of the cupcakes for my daughter’s St Patrick’s Day class
party and found this rainbow idea here. I love making cake pops
for school, because it’s a bit less messy to eat since there’s no
frosting and they also taste so good! These were easy to decorate, using mini m&m’s and marshmallows.

I packed them in plastic containers with some green grass and gold chocolate coins and I thought they looked adorable. To save time, I made half the batch green with sprinkles, and the other half rainbow.

I’ve mentioned in my first Skinny Cake Pop post, that using a cake pop pan like this Nordic Ware one I bought from Target
makes these easy to make, just as easy as making cupcakes, and I love
that I don’t have to mix them with frosting to turn them into balls.
Since making cake balls a few times, I got smart and bought an extra pan
so I can bake two at the same time. Here’s the recipe!

St Patrick’s Day Cake Pops
48 • Size: 1 cake pop • Points +: 3 pts* • Smart Points: 6
102.5 • Fat: 4 g • Carb: 15 g • Fiber: 0 g • Protein: 1.4 g • Sugar: 7 g
68 mg


  • 16.5 oz package yellow cake mix
  • 6 oz plain fat-free Greek yogurt (Chobani)
  • 1 cup water
  • 2 large egg whites
  • 1 tsp vanilla extract
  • baking spray
  • 48 oz Wilton blue chocolate candy melts (20 oz calculated in n.i)**
  • m&m’s minis (for the rainbow)
  • 48 mini marshmallows, cut in half
  • 48 lollipop sticks
  • styrofoam block


Preheat oven to 350°F. Lightly spray your cake pop pan with baking spray.

Combine all the cake ingredients in a large mixing bowl and beat until combined. Place the batter into a pastry bag or large ziplock bag with the tip cut off.

Pipe the batter into the prepared cake pop pan and bake about 18
minutes (I rotated the pan after 10 minutes to be sure they baked
evenly). Let it rest 5 minutes before opening the pan.

Place cake balls on a wire rack and repeat with remaining batter. Using a scissor, cut the seam off the balls.

Refrigerate the cake balls for about 45 minutes, this helps the chocolate stick to the cake.

Melt some of the chocolate in the microwave according to package directions, careful not to burn the chocolate. Insert the tip of the stick into the melted chocolate, then into the cake ball (this helps hold the stick in place).

In batches, melt remaining chocolate. Dip the cake
pops into the chocolate, let the excess drip off then place stick on a
styrofoam block about a minute, and quickly add the m&ms and marshmallows to form a rainbow.

Makes about 48 balls.

*Marshmallows and m&m’s not calculated.

**I weighed the chocolate on each ball to calculate the nutritional
info. Although the recipe calls for 48 oz of chocolate, not all of it
will be used, but you will still need to buy extra so you have enough to
coat the cake balls. I calculated 0.4 oz of chocolate on each cake