Halloween Eyeball Cake Pops
These Halloween cake balls start with a moist, fluffy cake base crumbled into bite-sized pieces and mixed with just enough frosting to hold everything together.
Equipment
- Mixing Bowls
- Electric mixer or hand mixer
- Baking Sheet
- Parchment paper or silicone mat
- Microwave-safe bowl
- Spoons or small cookie scoop
- Lollipop sticks
- Cooling Rack
- Edible markers or piping bags
Ingredients
For the Cake Pops
- 1 box yellow or chocolate cake mix plus ingredients listed on the box: eggs, oil, water
- 1 cup cream cheese frosting or your favorite frosting
For the Coating & Decoration
- 12 oz white candy melts
- 1 –2 tsp vegetable oil to thin the candy melts if needed
- Candy eyes or edible markers for decorating
- Red gel icing for veins and extra spooky effect
Instructions
Step 1: Bake the Cake
- Preheat your oven according to the cake mix instructions.
- Prepare your cake batter following the directions on the box (usually mixing eggs, oil, water, and dry mix).
- Pour the batter into a greased 9×13-inch pan and bake as instructed.
- Let the cake cool completely—this is key so the frosting doesn’t melt when you mix it in.
- Pro Tip: For extra moist cake pops, don’t overbake the cake. Check a toothpick in the center; it should come out with just a few crumbs.
Step 2: Crumble the Cake
- Once the cake is fully cooled, use your hands or a fork to crumble it into fine pieces in a large mixing bowl.
- Make sure there are no large chunks—smooth, even crumbs make it easier to form perfect balls.
- Pro Tip: Some crumbs can be slightly larger—it adds texture to your cake pops, but avoid big chunks that won’t hold together.
Step 3: Mix in Frosting
- Add about 1 cup of cream cheese frosting to the crumbled cake.
- Use a spoon or your hands to mix until the mixture sticks together when pressed.
- Pro Tip: Start with less frosting—you can always add more if the mixture feels too dry. Too much frosting will make your cake balls too soft.
Step 4: Shape the Cake Balls
- Scoop small portions of the cake mixture (about 1–1.5 inches in diameter).
- Roll each portion into a smooth ball using your hands.
- Place the balls on a baking sheet lined with parchment paper or a silicone mat.
- Chill in the fridge for at least 30 minutes or in the freezer for 10–15 minutes.
- Pro Tip: Chilling the balls first helps them hold their shape when dipping in candy melts.
Step 5: Prepare the Candy Coating
- Melt the white candy melts in a microwave-safe bowl in 30-second intervals, stirring in between.
- Add 1–2 tsp of vegetable oil if the coating is too thick—this helps it dip smoothly.
- Pro Tip: Whisk continuously while melting to prevent lumps and keep the coating glossy.
Step 6: Insert the Sticks
- Dip the tip of a lollipop stick into the melted candy, then insert it halfway into a cake ball.
- This acts as glue and keeps the cake ball secure on the stick.
- Repeat with all cake balls.
Step 7: Dip the Cake Pops
- Hold the stick and dip the cake ball into the melted candy, fully coating it.
- Gently tap off the excess candy back into the bowl.
- Place the dipped cake pop upright on a parchment-lined tray or insert into a styrofoam block to set.
- Pro Tip: Don’t dip in overly thin candy melts—they’ll slide off. If needed, let the candy cool slightly before dipping.
Step 8: Decorate the Eyeballs
- Before the coating sets completely, place candy eyes on each cake pop or use edible markers to draw the iris and pupil.
- Use red gel icing to draw small veins for a spooky effect.
- Let the pops fully set for at least 15–20 minutes before serving.
Notes
Nutritional Value (per cake pop, approximate)
- Calories: 160–180
- Carbohydrates: 22g
- Sugar: 16g
- Fat: 7g
- Cholesterol: 15mg
- Sodium: 120mg
- Protein: 2g