The cake itself is incredibly simple to make. You just mix everything together, bake, let cool and tear it apart. It’s a great recipe to make with your kids or grandkids!
This recipe will give you lemon drop cake bites, but you can simply use a different kind of cake mix and instant pudding if you want to switch up the flavor. I guarantee it’ll still turn out amazing!
1 white cake mix
1 package lemon instant pudding (4 serving size)
4 egg whites
2 Tbsp oil
1 cup water
1 package cream cheese
¼ cup Land O Lakes butter, softened
2 Tbsp fresh lemon juice
3 ¾ cups Domino powdered sugar
sprinkles or shaved coconut for garnish
Preheat the oven to 350 F. Spray a 9×13″ baking dish with cooking spray.
Beat the cake mix, lemon pudding, egg whites, oil and water until well combined. Pour batter in the prepared baking dish. Bake for about 20-25 minutes.
Remove from oven and let cool completely.
When completely cook, tear up the cake into small pieces and place the cake scraps in a large bowl.
Beat the cream cheese and butter until fluffy. Add in the lemon juice and continue beating until fully combined. Next, add in the powdered sugar and beat until smooth.
Add ¼ cup of the frosting into the crumbled up cake mixture. Stir until all the frosting is mixed into the crumbled cake and you can pinch the mixture between your fingers and it will hold. Add more frosting if needed. Scoop out some cake mixture and form it into a uniform ball with the palm of your hands. Place each cake bite into the candy wrapper.
Place your frosting into a piping bag with a piping tip (or place into a sandwich baggie and cut the tip) and swirl on top of each cake bite. Garnish with sprinkles or shaved coconut.
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Quick tip: Store refrigerated, in an air-tight container, for up to 3 days.