One-Eyed Monster Cake Pops are a super cute and easy treat for Halloween or a monster-themed party at home or in the classroom!
The truth about cake pops: they are really quite easy, they just take a while to make. And honestly, most of the time is spent waiting – waiting for the cake to bake, waiting for the cake to cool, waiting for the balls to freeze (make as many jokes as you can in 30 seconds. Aaaaand the timer starts…NOW!)
But if you’ve got the time, you should totally make these Monster Cake Pops. Or any cake pops, for that matter. I swear I would, even if I didn’t have kids. They’re the perfect bite-size treat, helping keep the portion control in check, ya know? Not that I need any help with that *cough*
There are three things I have learned about making any cake pop that I must pass on with pleasure!
Tips for making cake pops
1. Don’t be so heavy-handed with the frosting. You do not, and should not, use an entire container. Too many people do this and you end up with completely gooey innards. You want a CAKE pop, not a gooey pop.
2. Crumble the cake with your hands. This allows you to feel the consistency and determine whether you need more frosting or not. The cake should still be a bit crumbly even with the frosting added in, but adhere together when you roll into a ball.
3. Use a cookie scoop. This ensures that you get equal portions.
I’m truly in love with these. Aren’t they cute? I used chocolate cake and coconut pecan frosting, but use whatever combination that floats your boat!
Other fun Halloween Treats!
One-Eyed Monster Cake Pops
- 15 ounce box cake mix (I used chocolate fudge)
- 3 large eggs
- 1/2 cup vegetable oil
- 14 ounce container frosting (I used coconut pecan) – you won’t need all of it!
- 24 ounces Green candy melts
- 35 Candy eyeballs (I found these at Target in the baking aisle)
- Lollipop sticks (I used 6 inch)
- Large piece of styrofoam block (you can get this at Michael’s)
- Lightly coat a 9×13 baking dish with non-stick cooking spray.
- In a large bowl, mix your cake ingredients and pour into the baking dish; bake according to package directions. Let cool completely.
- Slice the cake in 4 sections and add to a large bowl.
- With your hands, gently crumble until it resembles fine crumbs. Again, using your hands, add in frosting a little bit at a time until cake is moist and can hold a ball shape, yet still slightly crumbly (I used 4 big spoonfuls.)
- Line a cookie sheet with parchment paper.
- Using a tablespoon sized cookie scoop, form tight balls of the cake mixture and place on the cookie sheet.
- In a small bowl, melt 1/4 cup of the candy melts in the microwave according to package directions. Dip the tip of the lollipop sticks into the chocolate and insert into the cake balls about 3/4 of the way. Return to the cookie sheet and repeat until all are done.
- Place cookie sheet into the freezer for 30 minutes.
- Melt the remaining candy melts in a large bowl. With a spoon, pour the chocolate all over the cake ball, letting any excess drip off. Then with your finger, gently swirl it around in an uneven pattern you like, leaving a little bit more on top where it’s flattened. Add the eye candy while the chocolate is still wet.
- Stick the decorated cake pops into a styrofoam block and place in the refrigerator for 10 minutes to finish setting and dry completely.
- Please read full article for tips on perfect cake pops.
- I used chocolate cake and coconut pecan frosting, but use whatever combination that floats your boat!
- Store in a single layer, in an airtight container for up to 5 days or longer in the refrigerator.
Originally seen by Baked Perfection
Reader Questions and Reviews
These cake pops are absolutely adorable. Love them.
Amy, these are so awesome!! I am so cake pop challenged but I might actually give these a try for Halloween. Such a fun treat for the kids!
I love, love, LOVE cake pops, but they’ve always seemed like too much work for me to make on my own (how lazy am I???). But these suckers are WAY too tempting. They are SO cute!
Amy’s cake pops are the best EVER! What can I say…I have lots of friends with kids, and I’ve had my share…not that I’m complaining. BEST.EVER!
Thanks, Jen! I do make ’em good! :D Lemme know when you want/need them for your staff meeting.
The portion control doesn’t help me with pops, I just eat a lot instead of a big slice of whatever-haha! They are so good, so I only make them about once a year to keep things safe for my thighs. ;) Love these monster eyes ones-great Halloween idea!
I hear ya. Why do all the sugary foods have to taste so damn good, but be so bad for us? Waaaaaa.
The portion control only works if you stop at one…or two… or three…heck, they’re small……half a dozen????
I know. Portion control is for the birds, anyway!
I need to try some of these. Portion control is my friend.
Pam! Use them as bribery with your students!
This reminds me–we’ve been wondering if we’ll get any trick or treaters this year in our new neighborhood. I’m thinking we won’t, but we’ll have to come up with a treat to have on hand just in case…
Oh, I hope you get treaters in your new hood…what fun! I remember being a kid and getting candy apples! But chances are these would end up in trash cans once the kiddies get home…parents are so wary of homemade treats these days, unless it’s in the classroom.
Instead of putting them in Styrofoam to dry, turn you colander upside down and insert the sticks into the holes. Works great!!! When I make mine, I melt my tub of frosting in the microwave (until it looks like soft butter) then dip them in the frosting, tap off the excess and stick them in the colander to dry…..:-) (they are adorable Amy!) Ghosts are easy to make, Jack O’ Lanterns take a steady hand (at 57 mine’s not too steady) to draw on the facial features…But they are so blasted cute!!!
Hi Sandi! I’ve always used candy melts or regular chocolate…never thought to coat them in frosting. Does it harden well? And YES, I’ve done the colander trick, too – works like a charm!
Amy~I’ve never had a problem with them hardening. It’s not as hard as the dried candy melts, it hardens to a petit fore frosting, consistency.