• Preparation Time 15 minutes
  • Baking Time 30 minutes
  • Makes 28 cake pops
  • Freezing Excellent


Follow our interactive recipe guides for fool-proof instructions that will make baking a breeze.


  • ¼ cup All Vegetable Shortening
  • ⅔ cup granulated sugar
  • 1 egg
  • 1 tsp vanilla extract
  • ¾ cup Robin Hood® Original All Purpose Flour
  • ½ tsp baking powder
  • pinch salt
  • ⅓ cup Carnation® Regular, 2% or Fat Free Evaporated Milk
  • Icing
  • ¼ cup softened butter
  • 2 cups icing sugar
  • ¼ cup Carnation Regular, 2% or Fat Free Evaporated Milk
  • ½ tsp vanilla extract
  • Colourful sprinkles and any other of your favourite toppings for rolling
  • Cake

Serving Size: 28 cake pops


Serving Size: 28 cake pops

  • Preheat oven to 350ºF (180ºC). Grease an 8” x 8” (2 L) baking dish with butter. This will keep your batter from sticking to the dish.
  • Cake: Beat shortening and sugar, in a medium bowl, until light and fluffy. Add egg and vanilla and beat well.
  • Combine flour, baking powder and salt in a separate large bowl. Add half of flour mixture to wet ingredients. Add evaporated milk and then remaining dry mixture. Mix well. Pour batter into prepared dish.
  • Bake in preheated oven 30 minutes, or until a toothpick inserted in centre of cake comes out clean. Remove from oven and let cool.
  • Icing: Place all ingredients in small bowl of electric mixer. Beat well until smooth.
  • Place cake, when cold, in a large bowl. With clean fingers, a pastry blender or fork, crumble the cake into small crumbs.
  • Stir in icing and keep smushing away. The icing will make the cake crumbs stick together. Once completely incorporated, place a tbsp (15 mL) of mixture into the palm of your hand and roll into balls.
  • Decorating time! Roll your pops into the sprinkles and other toppings of your choice.


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