Halloween Cake Pops
If you’re looking for a bite-sized Halloween treat that’s both spooky and fun, these Halloween Cake Pops are a must! Moist cake crumbs mixed with frosting are shaped into balls, dipped in chocolate, and decorated with festive sprinkles or candy eyes.
They’re the perfect handheld dessert for parties, trick-or-treat events, or a fun baking project with kids. What makes them even better is the endless creativity—you can turn them into pumpkins, ghosts, bats, or simply cover them with orange and black sprinkles.
They’re easy to make ahead and guaranteed to disappear quickly from any dessert table.
Why You’ll Love This Recipe
- Festive & Fun: Cute, customizable designs that scream Halloween spirit.
- Easy to Make: Uses boxed cake mix and frosting for a simple shortcut.
- Perfect for Parties: Bite-sized, mess-free, and always a crowd-pleaser.
- Creative Outlet: Decorate them however you like—spooky, silly, or elegant.
Ingredients
For the Cake Pops:
- 1 box chocolate or vanilla cake mix (plus ingredients for the mix)
- 1 cup frosting (store-bought or homemade)
- 1 cup candy melts or chocolate chips (for coating)
- Lollipop sticks
For Decoration:
- Halloween sprinkles
- Candy eyes
- Edible glitter or themed candy decorations
Step-by-Step Process
- Bake the Cake: Prepare cake mix as directed. Bake in a 9×13 pan and cool completely.
- Crumble the Cake: Break cooled cake into fine crumbs in a large bowl.
- Mix with Frosting: Add frosting, starting with ½ cup. Mix until moist and shapeable.
- Shape Pops: Roll into 1-inch balls and place on a parchment-lined baking sheet.
- Chill: Refrigerate for 30–60 minutes until firm.
- Prepare Coating: Melt candy melts or chocolate until smooth.
- Insert Sticks: Dip lollipop stick ends in melted coating, then insert into cake balls.
- Dip & Coat: Dip each cake ball into melted chocolate, fully coating it. Tap off excess.
- Decorate: Add sprinkles, candy eyes, or designs while coating is still wet.
- Set: Place upright in a Styrofoam block or stand until hardened.
- Serve: Once coating is set, enjoy your spooky cake pops!
Variations
- Pumpkin Pops: Coat in orange chocolate and draw lines with green icing.
- Ghost Pops: Use white candy melts and pipe black eyes and mouths.
- Monster Pops: Tint chocolate with neon food coloring for a playful twist.
How to Serve
Display cake pops in a Halloween-themed holder, arrange them in a pumpkin, or stick them into Styrofoam covered with spooky cloth. They double as edible party decor and are perfect for handing out individually wrapped as Halloween favors.
FAQs
1. Can I make cake pops ahead of time?
Yes, store them in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.
2. Can I freeze cake pops?
Yes! Freeze uncoated cake balls, then thaw and coat in chocolate before decorating.
3. Do I need candy melts?
Candy melts give a smooth, colorful finish, but you can also use tempered chocolate.
Halloween Cake Pops
Ingredients
Method
- Bake cake as directed on package. Cool completely.
- Crumble cake into fine crumbs in a large bowl.
- Mix in frosting until moist and shapeable.
- Roll into 1-inch balls; place on parchment-lined baking sheet.
- Chill 30–60 minutes until firm.
- Melt candy melts or chocolate until smooth.
- Dip lollipop stick ends into melted chocolate; insert into cake balls.
- Dip cake pops fully in melted chocolate. Tap off excess.
- Decorate with sprinkles, candy eyes, or spooky designs.
- Place upright to set, then serve.
