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Fruity Pebbles Protein Cake Pops

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These high-protein cake pops are made with zero-sugar vanilla cake, protein powder, zero-sugar frosting, Fruity Pebbles, and a white chocolate coating.
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Prep Time 30 minutes
Cook Time 25 minutes
Total Time 55 minutes
Servings: 24 cake pops
Course: Dessert
Cuisine: American
Calories: 140
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Cake
  • 1 box Pillsbury Zero Sugar Yellow or White Cake Mix
  • 3 large eggs
  • 1/2 cup milk
  • 1 cup water
Cake Pop Filling
  • 1/2 portion prepared cake, completely cooled and crumbled
  • 6 scoops vanilla protein powder (whey/casein blend)
  • 1/2 tub Pillsbury Zero Sugar Vanilla Frosting about 7.5 ounces
  • 1/2 cup Fruity Pebbles cereal
  • 1/4 to 1/3 cup milk as needed
White Chocolate Coating
  • 4 ounces white chocolate
  • 1 teaspoon coconut oil
  • 1/4 cup Fruity Pebbles cereal lightly crushed

Equipment

Stand Mixer
Stand Mixer
Kitchen Scale
Digital Kitchen Scale
Spatula Set
Silicone Spatula Set

Method
 

  1. Preheat the oven according to the directions on the cake-mix box. Prepare the cake mix with the eggs, 1/2 cup milk, and 1 cup water.
  2. Pour the batter into a prepared baking pan and bake according to package directions. Let the cake cool completely, then cut in half and reserve one half for another use.
  3. Crumble half of the cooled cake into the bowl of a stand mixer. Add the protein powder, zero-sugar frosting, and 1/2 cup Fruity Pebbles.
  4. Mix on low speed until mostly combined. Add 1/4 cup milk and continue mixing.
  5. Add more milk, 1 tablespoon at a time, until the mixture becomes slightly sticky and holds together firmly when pressed. Avoid adding too much milk; it should not feel wet or loose.
  6. Divide the mixture into 24 equal portions. Roll each portion into a smooth ball and place on a parchment-lined baking sheet. Refrigerate for 20 to 30 minutes, or until firm.
  7. Place the white chocolate in a microwave-safe bowl. Microwave in 15- to 20-second intervals, stirring well after each interval, until melted and smooth. Stir in 1 teaspoon coconut oil.
  8. Stir in the crushed Fruity Pebbles. Dip each chilled cake ball into the white chocolate coating, turn until evenly coated, then let excess drip back into the bowl.
  9. Place the coated cake pop onto parchment paper. Add extra Fruity Pebbles on top before the coating sets, if desired. Let the coating harden completely before serving.

Nutrition

Calories: 140kcalCarbohydrates: 18gProtein: 7gFat: 5g

Notes

Fruity Pebbles Protein Cake Pops Tips & Expert Strategy

TEXTURE NOTE: These cake pops should have a dense, soft, cookie-dough-like center with a distinct crisp outer white chocolate shell. If they feel airy or cakey, they need more frosting or a touch more milk to bind them properly.
SUBSTITUTION WARNING: If you use 100% whey protein instead of a whey/casein blend, the cake pops will likely dry out rapidly and become chalky. The casein is crucial for keeping them moist.
STORAGE TIP: Always store these in the refrigerator in an airtight container. The chocolate coating will stay firm, and the interior will maintain its perfect doughy bite when kept chilled.
SERVING TIP: Serve these straight from the fridge for the best texture snap. If you want a fun variation, insert a cake pop stick into each ball before chilling to make them easier to dip and eat.

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