Description

These Halloween mummy cake pops are spooky, sweet, and perfect for October parties. With moist cake centers, white chocolate bandages, and cute candy eyes, they’re a festive bite-sized treat that’s easy and fun to make.

Ingredients

1 box cake mix (any flavor, e.g., chocolate or red velvet)

Ingredients listed on cake box (eggs, oil, water)

1/2 cup frosting (store-bought or homemade)

12 oz white candy melts or white chocolate chips

48 candy eyes

24 cake pop sticks

Optional: black food coloring gel for decoration

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Instructions

Prepare and bake cake according to box instructions. Let it cool completely.
Crumble the cooled cake into fine crumbs in a large bowl.
Mix in frosting gradually until the mixture holds its shape when rolled.
Form the mixture into 24 equal balls and chill in the fridge for 1 hour or freeze for 15–20 minutes.
Melt white candy melts according to package directions.
Dip the tip of each cake pop stick into melted candy and insert halfway into each cake ball. Let set briefly.
Dip each cake ball into the melted candy, allowing excess to drip off. Place upright in a foam block to set.
Drizzle remaining melted candy over the coated cake pops in a zigzag pattern to resemble mummy bandages.
Before drizzle sets, press two candy eyes onto each pop.
Allow all cake pops to set completely before serving or packaging.

Notes

Use gel food coloring for facial details or colored bandages.

Dark chocolate coating with white drizzle also works for a reverse mummy effect.

Make mini cake pops using smaller portions and toothpicks.

Store finished pops at room temp for 3 days or refrigerate up to 1 week.

Freeze undipped cake balls for up to 1 month; dip before serving.

Prep Time: 20 minutes
Cook Time: 25 minutes (cake baking)
Category: Dessert
Method: No-Bake (after baking cake)
Cuisine: American

Nutrition

Serving Size: 1 cake pop
Calories: 180
Sugar: 17g
Sodium: 140mg
Fat: 9g
Saturated Fat: 5g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 24g
Fiber: 0g
Protein: 1g
Cholesterol: 15mg