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.
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.
What's in this post: Easy Mummy Cake Pops Recipe
Ingredients
- Chocolate Cake Mix. You can use any brand you like.
- Chocolate Fudge Frosting. I used store bought.
- Almond Bark. This melts so smooth and coats the cake pops perfectly.
- Candy Eye Balls. Find these on the baking aisle.
Skip the bottom of the post and find all of the ingredients in the recipe card.
Variations
- 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.
How to Make Mummy Cake Pops
Step 1. Prepare the cake according to the directions on the box using a 9X13 pan. Allow the cake to cool completely.
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.
Step 3. Mix the cake and frosting until fully incorporated.
Step 4. Form the cake balls. Place on a cookie sheet covered with parchment paper.
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.
Step 6. Once the cake pops have been cooled, dip them into the melted almond bark.
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.
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.
Storage
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.
- Remove excess chocolate. Allow excess melted candy to drip off the side of the cake pops as you dip them.
- Make in advance. 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.
- Add topping before it sets. Make sure to add the candy eyes before the coating sets.
More Halloween Treats
- Halloween Cake Pops
- Easy Halloween Puppy Chow Recipe
- Fast and Easy Halloween Treats
- Halloween Spider Cookies Recipe
- Halloween Marshmallows
- 45 Best Halloween Cookies recipes
Go ahead and make these adorable cake pops. Then please leave a star rating and a comment.
Mummy Cake Pops
Ingredients
- 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
Instructions
- 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!
