|Brenna's Lemon Drop Cake Bites|
Lemon Drop Cake Bites (Brenna)
Author: Brenna Bowers
Makes: 30-40 cake bites
1 white cake mix
1 package lemon instant pudding (4 serving size)
4 egg whites
2 Tablespoons oil (not olive oil)
1 cup water
1 package cream cheese
¼ cup butter, softened
2 Tablespoons fresh lemon juice
3 ¾ cups powdered sugar
Candy cups (the wrapper you find on Mini Reese’s) (found at specialty cake stores or some grocery stores in the baking isle)
Sprinkles for garnish
Preheat the oven to 350 degrees F.
In a large mixing bowl combine the cake mix, lemon pudding, egg whites, oil and water. Beat until well mixed; about 2 minutes. Spray a 13x9 inch baking dish with oil and pour in the cake batter. Bake for about 20-25 minutes (or until an inserted toothpick comes out clean).
Remove the cake from the oven and let it cool completely (do not skip this step!). With clean hands, tear up the cake into small pieces and place the cake scraps in a large bowl.
In a medium size mixing bowl, beat the cream cheese and butter until fluffy. Add in the lemon juice and beat again until completely combined. Next, add in the powdered sugar and beat until smooth.
Add ¼ cup of the frosting into the crumbled up cake mixture. With a wooden spoon, stir the cake mixture just 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 your cake does not stick together. With a Tablespoon measurement, scoop the 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. Sprinkle with sprinkles!
*To store: Keep refrigerated for up to 3 days, covered with plastic or in a airtight container!