Confetti Cake and Ice Cream Pops

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The iconic duo of cake and ice cream is reinvented as portable pops in these frozen treats that alternate confetti cake layers with swirls of mango and raspberry sorbets.

Confetti Cake and Ice Cream Pops
Photo: Carson Downing
Hands On Time:
20 mins
Total Time:
5 hrs
Servings:
16
Yield:
16 pops

Ingredients

  • 2 ¼ cup confetti cake mix from a two-layer (15.25 oz.) box*

  • 1 tablespoon rainbow sprinkles

  • cup vegetable oil

  • 2 egg whites

  • 1 pint mango sorbet, softened in the refrigerator 30 minutes

  • 1 pint raspberry sorbet, softened in the refrigerator 30 minutes

  • Sweetened whipped cream (optional)

Directions

  1. Preheat oven to 350°F. Line a 15x10x1-inch-inch baking pan with parchment paper. Lightly coat paper with nonstick cooking spray.

  2. In a medium bowl beat together cake mix, sprinkles, 2/3 cup water, oil, and egg whites with a mixer on medium 2 minutes. Pour batter into prepared pan and spread carefully into a thin, even layer.

  3. Bake 10 to 13 minutes or until the center of cake springs back when lightly pressed and a toothpick inserted into center comes out clean.

  4. Cool in pan on a wire rack 10 minutes. Place a clean kitchen towel over top of cake and flip upside down onto rack. Peel off parchment; cool completely.

  5. Line a 9x5-inch loaf pan or 9 1/2 x 4 1/2-inch Pullman pan with plastic wrap. Cut three rectangles from cake**. Lay one rectangle in bottom of lined pan. Using a small ice cream scoop, scoop half of each sorbet onto cake. Swirl and smooth; top with a second cake layer. Repeat with remaining sorbet and cake piece. Cover with plastic wrap. Cut 16 small slits (two rows of eight) evenly spaced across plastic wrap. Insert a freezer pop stick into each slit, working the stick through all layers. Freeze 4 hours or until firm. Remove from pan. Using a serrated knife, cut loaf into 16 pops. If you like, decorate with whipped cream and additional rainbow sprinkles.

*

To use remaining cake mix for cupcakes, preheat oven to 350°F. In a medium bowl combine remaining dry cake mix, 2 egg yolks, 1/3 cup water, and 2 Tbsp. vegetable oil. Mix well. Spoon batter into six lined 2-1/2 inch cupcake cups. Bake 12 to 15 minutes.

**

Place a loaf or Pullman pan on cake and use as a guide to cut around bottom to make three rectangles. For loaf pan, flip pan over to cut wider layer for top rectangle.

Nutrition Facts (per serving)

185 Calories
6g Fat
31g Carbs
1g Protein
Nutrition Facts
Servings Per Recipe 16
Calories 185
% Daily Value *
Total Fat 6g 8%
Saturated Fat 1g 5%
Sodium 114mg 5%
Total Carbohydrate 31g 11%
Total Sugars 24g
Protein 1g
Vitamin C 2.2mg 11%
Calcium 33mg 3%
Potassium 7mg 0%

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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