Are you ready to hop on your bike and ride into the Upside Down… of deliciousness? Whether you're planning a Stranger Things watch party or just love a creative treat, these Eleven's Mini Eggo Waffle Cake Pops are the absolute perfect indulgence!
What happens when cake meets Saturday morning waffles and a little Hawkins magic? You get bite-sized sweets on a stick with a maple-kissed center, a milk chocolate shell, and a crunchy mini waffle topper. These pops bring the nostalgia of Eggo breakfasts and the fun of a watch party into one playful treat to add to your Stranger Things foods you'll party with!
This Mini Eggo Waffle Cake Pops Recipe is beginner friendly, Eleven approved, and ready for your next Stranger Things night. You will learn how to bake, crumble, shape, and dip with clean results. The cues are simple and clear, so even first-timers can win at dipping.
Why My Recipe
- Pop-Culture Fun: It's a highly searchable, unique recipe that taps directly into a massive fan base.
- Maple Magic: We infuse the cake itself with maple syrup and extract to honor the beloved Eggo flavor.
- Perfect Consistency: Cake pops are a fabulous way to use cake mix for a moist, tender treat.
- Adorable Design: The mini yellow waffles are the key—they make this treat instantly recognizable and totally adorable.
David
Ingredient Notes
- Box white cake mix: Neutral base that lets the maple shine; bake per box for a sturdy crumb that rolls cleanly.
- Maple flavor extract (½ tsp): Concentrated maple aroma—just enough for that breakfasty note without overpowering.
- Maple syrup (½ cup): Adds moisture and real maple depth; it also helps the baked cake stay tender when crumbled.
- Frosting (1 cup, white or buttercream): The binder. Start with most of it, then add by spoonfuls until the crumbs hold a ball without feeling sticky.
- Yellow melting candy wafers (1 cup) + shortening (1 tsp): Make the mini “waffles.” The shortening loosens the melt so it fills the mold’s details.
- Milk chocolate melting wafers (2½ cups): Smooth, consistent coating that sets shiny and firm. Use your favorite brand.
- White nonpareils: Classic sprinkle “snow” that pops against the yellow waffle and brown shell.
- Cake pop sticks + mini waffle candy mold + parchment: For shaping, topping, and tidy setting.
Fix Common Cake Pop Problems
- Pops crack: cake dough may be too cold or coating too hot. Let pops rest 5 minutes, cool the chocolate slightly, then dip.
- Pops slide off stick: add a chocolate glue dot on the stick first, then insert. Chill 5 minutes before dipping.
- Thick coating: thin with 1/2 teaspoon shortening and stir well.
- Dull finish: avoid moisture and steam. Keep bowls dry and lids off while cooling.
- Clean edges: If a little puddle forms, trim the base with a paring knife once set.
Storage, Make-Ahead, and Freeze
- Room temp: In a cool kitchen, airtight up to 3 days.
- Fridge: Up to 1 week; bring to room temp before serving.
- Freeze (undipped centers): Up to 2 months. Thaw in the fridge, then dip.
Pro-Tips for Perfect Cake Pop Science
Why Freeze? Chilling the cake pops is essential! It helps the round hold its shape and prevents it from crumbling or sliding off the stick when it hits the warm chocolate. 12 minutes is usually enough time for them to be firm.
The Power of Shortening: Adding a bit of shortening (or coconut oil) to the candy melts helps thin out the chocolate slightly. Thinner chocolate coats the pop more smoothly and is less likely to crack when it sets!
Don't Rush the Cooling: Be absolutely sure your cake is completely cooled before crumbling it. Warm cake mixes with frosting can get too oily and greasy, resulting in cake pops that fall apart.
The Tapping Technique: When you dip and tap, hold the cake pop stick between your thumb and forefinger and gently tap the wrist of that hand with your other hand. It's the most secure way to ensure the excess chocolate runs off without the pop sliding off the stick!
For even more delicious recipes, you may like these:
Eleven's Mini Eggo Waffle Cake Pops
Equipment
- 18 – 20 Cake Pop Sticks
- 1 bag Yellow Melting Wafers
Ingredients
- 1/2 tsp maple extract
- 1 box White cake mix
- 1/2 cup maple syrup
- 1 cup white buttercream frosting
- 1 cup yellow melting candy wafers (before being melted)
- 1 tsp shortening
- 2 1/2 cups Milk Chocolate Melting Wafers (or your favorite melting chocolate) (before being melted)
- 1 bottle White Nonpareils
Instructions
- Bake the Maple Cake: Prepare the cake mix according to the box directions. Crucially, mix in the maple extract and the f maple syrup before baking. Bake according to the box directions until a toothpick comes out clean.
- Crumble & Mix: Once the cake is completely cooled (this is important!), crumble it finely in a large bowl. You can use a stand mixer with a paddle attachment for speed! Add the frosting and mix until the mixture forms a huge, cohesive cake ball.
- Shape and Freeze: Use a larger cookie scoop to portion out your cake pop mixture. Roll the scoops between your two palms into a wheel or disc shape (like an Eggo!). Place them on a baking sheet lined with parchment paper and freeze for 15-30 minutes to firm up.
- Make the Waffles: In a microwave-safe dish, melt the yellow melting wafers and shortening in 20-30 increments, stirring frequently. Scoop the melted candy into your mini waffle candy molds.
- Smooth & Chill Waffles: Use the back of a spatula or butter knife to scrape the excess candy across the top of the mold. Gently tap the sides of the mold to settle the candy into the crevices. Place the mold in the fridge until solid (approximately 10-12 minutes).
- Melt Chocolate for Dipping: Remove the cake balls from the freezer. Melt the milk chocolate wafers in a deep, microwave-safe cup (a Pyrex measuring cup works great!) using 20-30 second increments, stirring occasionally until smooth.
- Dip and Decorate: Dip the tip of a cake pop stick into the melted chocolate, then insert it into a cake pop. Dip the entire cake pop into the chocolate, ensuring it's fully coated. Gently tap your wrist holding the cake pop to allow the excess chocolate to drip off (this prevents cracking!).
- Final Touches: Place the drying cake pop on parchment paper. Gently press one of the yellow chocolate waffles onto the front of the cake pop and sprinkle with white nonpareil sprinkles before chocolate sets. Repeat until all your "Eggos" are ready!
Notes
Pro Tips
- Don’t over-bind: Add frosting gradually—too much = soft, sliding pops.
- Work in batches: Keep half the rolled centers chilling while you dip the others.
- Temperature matters: If coating is too thick, microwave 5–10 seconds; too hot, let it sit a minute so it doesn’t crack the shell.
- Tap the wrist: Gentle motion removes drips without stressing the stick.
- Clean edges: If a little puddle forms, trim the base with a paring knife once set.
Frequently Asked Questions
Can I use homemade cake?
Yes. A tender vanilla cake works well. Keep the crumb fine.
Can I skip the frosting?
No. You need frosting to bind the crumbs into a dough.
Can I use pancake syrup?
Pure maple syrup tastes best, but pancake syrup works in a pinch.
Will dark chocolate coat the same?
Yes. Thin with a little shortening if needed.
How do I package pops?
Wrap each in a treat bag once set. Tie with ribbon and label.
