5 from 10 votes
Halloween Cake Pop
Halloween Cake Pops
Prep Time
45 mins
Time in the Freezer
1 hr
Total Time
45 mins

Festive and spooky Halloween Cake Pops made super easy with yellow cake mix and storebought icing.

Course: Dessert
Cuisine: American
Keyword: Halloween Cake Pops
Servings: 30
Calories: 170 kcal
Author: Kelly Anthony
  • 1 box of yellow cake mix, baked according to package instructions
  • 1 cup creamy white frosting, storebought
  • 1 teaspoon pure vanilla extract
  • 3/4 teaspoon Kosher salt
  • 1/4 cup purple Jimmies sprinkles (optional)
  • 3 tablespoons green Jimmies sprinkles (optional)
  • 3 tablespoons orange Jimmies sprinkles (optional)
  • 30 lollipop sticks
  • 36 ounces melting candy wafers white for Mummies and Ghosts and chocolate for Monsters
For Ghost Halloween Cake Pops:
  • 2 (1 ounce) package mini candy eye decals
  • 1 (1 ounce) package large, black non pareils
For Mummy Halloween Cake Pops:
  • 1 (1 ounce) package large, red non pareils
For Little Monster Halloween Cake Pops:
  • 2-3 (1 ounce) packages candy eye decals (an assortment of sizes, if possible)
  • 1 (2.5 ounce) bottle chocolate Jimmies sprinkles
  1. Have ready a sheet pan lined with wax paper or a large food storage container, plus a few sheets of wax paper (to be used for separating layers) -- whichever will fit best in your freezer.

  2. Once the cake has cooled, transfer it to a large mixing bowl in large chunks and break up into crumbles with your hands. 

  3. Add the frosting, vanilla, salt, and sprinkles if using, and either mix with your hands or a sturdy wooden spoon until well-combined.

  4. With cupped hands, roll about 2 tablespoons of the mix into a ball and set on the wax paper. Use a medium-sized cookie scoop to make your cake balls perfectly uniform in size. Repeat until all of the mix has been prepared.

  5. If making Ghost Halloween Cake Pops, taper the top of each cake ball like a bell, and gently pinch the bottom outward to form the "skirt" of the ghost. 

  6. Transfer all of the cake balls to a sheet pan lined with wax paper or the storage container. If using the storage container, separate each layer of cake balls with a sheet of wax paper. Freeze for 1 hour. Do not stack Ghost shaped cake balls.

  7. Remove from the freezer, and melt the candy wafers according to package instructions. If you'd like, transfer some of the melted wafers to a Pyrex measuring cup to make dipping easier.

  8. Have your work surface and decorations ready. Dip the tip of the lollipop in the melted wafers, and then gently insert it into the center of the cake ball, about 3/4 of the way down.

  9. Submerge the cake ball completely in the melting wafers, and allow the excess to drip off before transferring to the work surface.

  10. Decorate the cake ball as desired (see blog post if needed), right away, before the coating hardens. Repeat with the remaining cake balls.

  11. Allow the candy shell to harden completely before serving, 25-30 minutes.

Nutrition Facts
Halloween Cake Pops
Amount Per Serving
Calories 170 Calories from Fat 45
% Daily Value*
Fat 5g8%
Saturated Fat 4g25%
Sodium 212mg9%
Potassium 10mg0%
Carbohydrates 28g9%
Sugar 21g23%
Calcium 36mg4%
Iron 0.4mg2%
* Percent Daily Values are based on a 2000 calorie diet.