Gluten Free Key Lime Cake Pops
Get ready to impress with these gluten free key lime cake pops! SO EASY! The perfect recipe for beginners! Made with a vanilla cake mix, filled with key lime flavors, cream cheese frosting and covered in sweet white chocolate coating. The perfect bite-sized treats for any occasion. Hope you enjoy!
- 21 oz gluten free vanilla cake mix (I used Pamela's)
- 3 eggs
- 3/4 cup milk
- 1/4 cup key lime juice
- 24 cake pop sticks
- sprinkles
- 4 oz softened cream cheese
- 2 1/2 cup powdered sugar
- 2 tbsp key lime juice
- 12 oz white chocolate chips
- 1 tsp milk
Preheat oven to 325 degrees Fahrenheit and grease a 9x13 inch baking dish and set aside.
In a medium mixing bowl combine cake mix, eggs, milk and key lime juice. Mix together until smooth. Pour batter into prepared baking dish and bake for 40 minutes.
Let cake cool. Once cake is cooled cut into 6 pieces and use your hands to crumble into a large bowl.
Slowly add frosting to the crumbles cake and mix with a spoon or your hands. Shape the cake into 24 balls and place on a baking sheet.
Heat 1/4 cup white chocolate in 20 second intervals, mixing between. Dip tip of each cake pop sticks in melted chocolate and poke into ball about half way through. Freeze for 20 minutes.
When ready to coat heat remaining chocolate in 20 second intervals, mixing between. Once melted add teaspoon of milk and mix together.
Dip each cake pop until evenly coated. Slowly pull up and twirl around, tapping your wrist so excess chocolate drips off.
Sprinkles the cake pop right away so sprinkles stick.
Plate in a cake pop holder, or any upright position for 1 hour to harden.
ENJOY!!!!
Servings 24
- Amount Per Serving
- Calories 228kcal
- % Daily Value *
- Total Fat 6.9g11%
- Saturated Fat 4.1g21%
- Cholesterol 29mg10%
- Sodium 258mg11%
- Potassium 58mg2%
- Total Carbohydrate 39.9g14%
- Dietary Fiber 0.5g2%
- Sugars 31g
- Protein 2.1g5%
- Calcium 4 mg
- Iron 2 mg
- Vitamin D 10 IU
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
I am married to the most amazing man, Tommy. I am the mother of three beautiful children Landon, Finn, and Daisy. For years I have been helping friends, family and others navigate the life of gluten-free living. I grew up in a gluten-free house, my mom and both brothers were diagnosed with Celiac Disease when I was young. My mom did an amazing job making everything from scratch in a gluten free kitchen. When I had my first child Landon my world was changed. He was born at 24 weeks because I have a short cervix. The doctor told us that he had a slim chance of survival and that his life would be plagued with severe complications. He survived and has minimal complications due to his prematurity, but when Landon was two he started getting rashes all over his body and he would constantly be sick. My mom advised me to get Landon tested for Celiac Disease. This was the beginning of my true GF journey. Shortly after he was diagnosed, I decided to go off gluten as well. Although I do not have Celiac Disease, I have found that I feel 100% better eliminating gluten from my diet. Recently Finn was having some issues with his legs and knees hurting. The doctor told me to take Finn off gluten to see if it was causing the inflammation and pain. Sure enough once we changed his diet the symptoms went away. We have Celiac Disease and gluten intolerance on both sides of the family. My sister-in-law and niece were recently diagnosed and my Grandma recently took gluten out of her diet due to an autoimmune disease. We are in a fortunate position that both of our families understand the purpose of living a gluten-free lifestyle. I am on a mission to help people create amazing gluten-free recipes and to see that this diagnosis is not a curse, but can actually be delicious.
