Gluten free cake pops are made with just 4 ingredients & are the perfect pop of sweetness for holidays, birthdays, or anytime you want a bite-sized dessert!
Bake cake as directions indicate on package. After baking, let cool.
Crumble cake into a large mixing bowl with a fork. Add container of frosting to the crumbled cake and mix to combine, ensuring that all of the frosting is mixed in (and that there are no frosting chunks.)
Roll into bite-sized balls and place on a baking sheet lined with wax paper. Stick lollipop sticks in if desired. Place rolled cake balls on sheet into the freezer for a minimum of 30 minutes.
In a microwave-safe bowl, heat 3/4 cup chocolate chips for 30 seconds. Mix, and heat for another 30 seconds. Using a spoon (or two), dip balls in chocolate until covered; place on waxed paper when covered.
Repeat heating chocolate and covering cake balls. I generally get 9-10 cake pops covered for each 3/4 cup melted chocolate.
Place chocolate-covered cake pops in fridge for 5 minutes to cool before enjoying. Store in fridge.
It took me two heating times of 30 seconds for 3/4 cup of chocolate. I repeated this process, making 10-11 cake pops each time with this amount of chocolate.