These Mummy Cake Pops start with chocolate cake mix and frosting. Dipped in white almond bark and decorated with candy eyes, they’re a fun Halloween treat for parties, school events, or family gatherings for just $0.55 each.
Halloween is one of my favorite times to get my kids involved in the kitchen, and these cake pops are something we make together every year. My kids especially love drizzling the almond bark because the mummy bandages are supposed to look messy, so they can be creative without worrying about making them look perfect.
Why You’ll Love This Recipe!
- Only 4 ingredients plus sticks – Cake mix, frosting, almond bark, and candy eyes.
- Almond bark is budget-friendly – Usually cheaper than candy melts and easy to find in the baking aisle.
- Messy is the point – The bandage drizzle is forgiving, so it’s great for kids.
With years of baking for my family, I have learned that kid-friendly recipes work best when the decorating is simple and forgiving. I have tested these cake pops to make sure the cake mixture holds together, the sticks stay secure after chilling, and the almond bark gives you enough time to add the eyes and mummy details before it sets.
You may also want to make Halloween Cake Pops, Halloween Marshmallows and Halloween Monster Eyeballs.
Ingredients
- Chocolate Cake Mix. Use your favorite brand of chocolate cake mix.
- Chocolate Fudge Frosting. I use store-bought frosting to keep the cake pops simple.
- White (vanilla) almond bark. Melts smooth, sets firm at room temperature, and is usually cheaper than candy melts. Make sure you grab vanilla, not chocolate, for white mummies.
- Candy Eyeballs. These add the finishing touch and can usually be found in the baking aisle.
Skip the bottom of the post and find all of the ingredients in the recipe card.
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. Trim off the browned outer edges of the cake, then crumble the soft center into a large bowl.
Step 3. Mix the cake and frosting until fully incorporated.
Step 4. Scoop into 1-inch balls, then gently roll them a little longer into ovals. They look more like mummies. Place on a parchment-lined baking sheet.
Step 5. Melt the almond bark in 30-second bursts, stirring between each. Dip the tip of each stick about ½ inch into the almond bark, then push it halfway into a cake ball. Freeze for 10–15 minutes. No longer, or the coating can crack.
Step 6. Pour the melted almond bark into a deep, narrow mug so you can dip each pop in one motion. Dip straight down until the cake ball is covered, then lift straight up. Swirling can pull the ball off the stick. Gently tap the stick on the rim to let the extra coating drip off, then stand the pop upright in a Styrofoam block to dry. Re-warm the almond bark for 15 seconds if it starts to thicken.
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. Once the coating is dry, reheat the leftover almond bark if needed. Drizzle it back and forth across each pop with a fork (or pipe it from a zip-top bag with a tiny corner snipped) to make crisscross “bandages.” Leave a gap around the eyes.
Pro Tips
- Thin the coating if needed. If the almond bark feels too thick for dipping, stir in a small amount of vegetable or coconut oil until it reaches a smooth, workable consistency.
- Keep the cake balls chilled. Chilling helps the cake balls hold their shape and makes them easier to work with.
- Tap off extra coating. After dipping, gently tap the stick against the edge of the bowl to remove excess almond bark before setting the cake pop upright.
- Make them ahead. Shape the cake balls the day before and refrigerate them in an airtight container. Dip and decorate them the next day.
- Work quickly with the eyes. Add the candy eyes while the coating is still soft so they stick securely.
- Let the coating fully set. Give the cake pops time to dry before drizzling the mummy bandages so the finished design stays neat.
Variations
- Mini Cake Pops. Make smaller cake balls for bite-sized treats that are easy to serve at Halloween parties.
- Colored Eyes. Use different colors of candy eyes to give each mummy a silly or spooky personality.
- Halloween Sprinkles. Add a few Halloween-themed sprinkles to the finished cake pops for extra color and decoration.
- Mummy Faces. Use a small amount of black decorating gel to add a mouth or other spooky facial details.
Frequently Asked Questions
Yes. Almond bark melts smooth in the microwave, sets firm at room temperature, and usually costs less per ounce than candy melts. Candy melts come in more colors, so they’re handy if you want to make other Halloween pops in the same batch.
Yes. Roll the cake balls the night before and refrigerate, then dip and decorate the next day. Finished pops keep up to a week in an airtight container.
Add the eyes while the coating is still wet or dab a tiny bit of melted almond bark on the back as glue.
Usually the stick wasn’t dipped in almond bark before going into the cake ball, the cake balls weren’t chilled long enough, or the mixture had too much frosting. Dip the stick first, chill 10–15 minutes, and dip straight down and up without swirling.
The cake balls were too cold. Frozen cake expands as it warms inside the hard shell. Keep freezer time to 15 minutes or let over-chilled pops sit out for a few minutes before dipping.
Most almond bark doesn’t contain almonds. It got its name from being used to coat nuts. Some brands are made in facilities that also process nuts, so always check the label before taking these to a school party.
Storage
Store Mummy Cake Pops in an airtight container at room temperature for up to 1 week. You can also freeze the cake pops in a freezer-safe container for up to 6 weeks. Thaw overnight in the refrigerator before serving.
More Halloween Treats
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
See how we calculate recipe costs.
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!
