Recipe courtesy of Paula Deen
Total:
1 hr 6 min
Active:
30 min
Yield:
about 32 servings

Ingredients

Directions

Special equipment: oven-safe popsicle forms or baking tins (recommended: Cake Lolli), popsicle sticks

Preheat oven to 350 degrees F. 

Spray the pop forms with non-stick spray. In the bowl of a mixer, beat together cake mix, water, eggs, and oil for 30 seconds on low speed. Turn speed to high and beat for an additional 2 minutes. Place 2 heaping tablespoons of cake batter into each form. Bake for approximately 12 minutes, or until cake is fully cooked. Remove from oven and invert immediately onto a cooling rack. Repeat with remaining cake batter. Cool cakes completely, and then push popsicle sticks about halfway into each cake. Stir ice cream until it is the consistency of frosting. Using a wide, flat knife or spatula and working quickly, frost cakes. Dip cake pops in sprinkles, nuts, or desired toppings and then place on a waxed paper lined baking sheet. As the cakes are frosted and decorated, place in the freezer to avoid melting.

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