Mummy Cake Pops are so easy to make with a handful of ingredients. This spooky treat will be a hit at your Halloween party. It starts with a cake mix so the recipe is very simple.

The cutest Mummy cake pops on a platter.
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Creating these Copycat Starbucks Mummy Cake Pops is remarkably easy. Being a mother of highly energetic children, I excel at embracing simplicity.

The instructions begin with a pre-packaged mix and frosting purchased from a store. They combine effortlessly to create a delightful dessert. I also love to make Halloween Popcorn because it is so easy and tasty.

The children adore the candy eyeballs and thoroughly enjoy assisting with the chocolate drizzling. It is one of the Halloween Treats we make year after year.


  • Chocolate Cake Mix.
  • Chocolate Fudge Frosting.
  • Almond Bark 
  • Candy Eye Balls 

Skip the bottom of the post and find all of the ingredients in the recipe card.


  • White chocolate. Use white chocolate as a replacement for almond bark. Another option is to utilize a pastry bag when creating the mummies.
  • Candy Melts. This is another great substitution for almond bark.
  • Vanilla Cake and Vanilla Frosting. You can substitute these for chocolate.
Up close photo of Mummy cake pops for the best Halloween treat.

How to make mummy cake pops

Cake baked and cooling in pan.

Step 1. Prepare the cake according to the directions on the box using a 9X13 pan. Allow the cake to cool completely.

Cake crumbled in bowl.

Step 2. Crumble the cake into pieces. Discard the outer layer of the cake. Break the rest of the cake into smaller pieces and place them in a spacious bowl.

Cake and frosting combined in bowl.

Step 3. Mix the cake and frosting until fully incorporated.

Cake balls placed on baking sheet lined in parchment paper.

Step 4. Form the cake balls. Place on a cookie sheet covered with parchment paper.

Sticks inserted into cake balls.

Step 5. Melt the almond bark. Microwave for 30 second intervals until melted and smooth. Insert the sticks into the cake balls about halfway. Next, put the balls in the freezer for 10-15 minutes. Don’t freeze them for over 15 minutes.

Cake pops dipped into chocolate.

Step 6. Once the cake pops have been cooled, dip them into the melted almond bark.

Eyes added to each cake pop.

Step 7. Add the eyes to the cake pops while the candy sets and hardens. Repeat this process until all the cake pops are all coated and decorated.

Melted chocolate drizzled to create a mummy appearance.

Step 8. After the cake pops have completely dried, it is time to create the mummy wrappings on them. If there is any leftover almond bark, heat it up again if necessary. Use a fork to drizzle the chocolate in a zigzag pattern over the cake pops.

How to store

Keep the remaining food in a sealed container at normal room temperature for a maximum of 7 days.

Pro Tips

  • Thin the almond bark. If the melted almond bark is too dense, dilute it with a small quantity of vegetable oil or coconut oil. Gradually incorporate it into the melted chocolate until it reaches an appropriate texture for coating.
  • Freeze before dipping. It is beneficial to place in the freezer for 15 minutes to make it easier to dip.
Mummy cake pops on a platter with on cake pop held up close.

Frequently Asked Questions

Can you make these ahead of time?

Indeed, it is possible to prepare them beforehand. Mix the cake mix and frosting together and shape into round balls.

Store in the refrigerator overnight and coat with almond bark the following day. This simple method allows for time-saving in party preparations.

More Halloween Treats

Go ahead and make these adorable cake pops. Then please leave a star rating and a comment.

Mummy Cake Pops

4.84 from 6 votes
Mummy Cake Pops are so easy to make with a handful of ingredients. This spooky treat will be a hit at your Halloween party. It starts with a cake mix so the recipe is very simple.
Prep Time 15 minutes
Cook Time 25 minutes
Freeze 15 minutes
Total Time 55 minutes
Servings 24
Cuisine American
Course Dessert
Calories 246


  • 1 box Chocolate Cake Mix 15 oz
  • *Plus ingredients to prepare the cake on the back of the box
  • 1/3 cup Chocolate Fudge Frosting I use pre-made
  • 1 pkg Almond Bark
  • Candy Eye Balls
  • Lollipop Sticks
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  • Make cake and bake according to box instructions in a 9X13 pan. Then let the cake cool at room temperature.
  • Remove the cake from the pan.  Remove the outside layer from the cake and throw it away.  Crumble up the remaining cake into a large bowl.
  • Add the chocolate frosting to your crumbled cake and stir everything together until well combined.
  • Shape mixture into about 24-36 cake balls (depending on their size) and place on a lined cookie sheet. I used a cookie scoop to ensure that each one is approximately the same size.
  • Chop the almond bark and place it in a microwave safe bowl and microwave for 30 seconds, then stir.  Then continue to heat in 30 second intervals stirring between each one until the almond bark fully melted and creamy.
  • Dip each cake pop stick into the melted almond bark and then place them into the cake balls about halfway into the balls.  Then place in the freezer for 10-15 minutes (do not freeze for longer than 15 minutes).
  • After the cake pops have been chilled, dip each cake pop into the melted almond bark (you may need to re-melt it if it has solidified some).  Make sure that the candy covers the cake pop completely.  Allow the excess melted candy to drip off back into the bowl.
  • Then place the stick of cake pops in a block of styrofoam.  Then add the eyes onto the cake pops while the candy dries and solidifies.
  • Continue until all the cake pops have been covered and the mummy eyes have been added.
  • Once all the cake pops are dry, it’s time to make the mummy wrappings on the cake pops.  Use any leftover almond bark and reheat if needed.  Hold the cake pop in one hand and then use a fork to drizzle the almond bark back and forth over the cake pop to make irregular lines all around the cake pop to look like a mummy’s wrappings.
  • Let the cake pops set at room temperature and then the cake pops are ready to enjoy!

Recipe Notes

Store the leftover cake pops in an airtight container at room temperature for up to 1 week. 
*If the melted almond bark is too thick, thin it out with a small amount of vegetable oil or coconut oil.  Add it slowly to the melted chocolate until it’s a good consistency to coat the cake pops.  

Nutrition Facts

Calories 246kcal, Carbohydrates 32g, Protein 1g, Fat 12g, Saturated Fat 8g, Polyunsaturated Fat 2g, Monounsaturated Fat 3g, Trans Fat 1g, Sodium 161mg, Potassium 60mg, Fiber 1g, Sugar 26g, Vitamin A 1IU, Calcium 27mg, Iron 1mg

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About the Author

Hi, I’m Carrie. Welcome to Desserts on a Dime!

I’m on a mission to help you create delicious desserts on a budget and do not require a ton of time. Together, we are going to make something sweet that the entire family will love!

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