Spooky Halloween Cake Pops: 21 Frightful Bites
These Halloween Cake Pops are a fun, no-bake spooky treat perfect for parties, kids, and festive gatherings. They’re easy to make using store-bought cake and frosting, then dipped in colorful candy melts and decorated with edible Halloween details.
- Prep Time: 30 minutes
- Cook Time: 0 minutes
- Total Time: 1 hour
- Yield: 24–30 cake pops 1x
- Category: Dessert
- Method: No-Bake
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 whole cake (store-bought or homemade)
- 1/2 cup frosting
- 12 oz candy melts (assorted Halloween colors)
- Edible eyes
- Halloween-themed sprinkles
- Gel icing (black, red, etc.)
- 24 – 30 lollipop sticks
Instructions
- Crumble the cake into a large mixing bowl. Add frosting and mix until the texture is like playdough.
- Roll mixture into 1-inch balls and place on a parchment-lined tray. Chill balls in the freezer for 20 minutes or fridge for 1 hour.
- Melt candy melts in a microwave-safe bowl in 30-second intervals, stirring until smooth.
- Dip each stick into melted coating and insert halfway into a cake ball.
- Dip the entire cake ball into candy coating and let excess drip off. Place upright in foam block to set.
- Decorate with edible eyes, sprinkles, or gel icing while coating is still wet.
- Let fully set before serving or storing.
Notes
- Let chilled cake balls sit for a few minutes before dipping to avoid cracking.
- Add coconut oil to candy melts if they’re too thick.
- Use tweezers for precise decoration placement.
- Store in airtight container in fridge for up to 5 days.
- Wrap individually and freeze for longer storage.
Nutrition
- Serving Size: 1 cake pop
- Calories: 150-200
- Sugar: 15-25g
- Sodium: 50-100mg
- Fat: 8-12g
- Saturated Fat: 5-8g
- Unsaturated Fat: 3-4g
- Trans Fat: 0g
- Carbohydrates: 20-30g
- Fiber: 0-1g
- Protein: 1-2g
- Cholesterol: 5-15mg
Find it online: https://bakerslider.com/halloween-cake-pops-spooky/