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One-Eyed Monster Cake Pops

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!
Prep Time1 hour
Cook Time1 hour
Cool1 hour
Total Time3 hours
Course: Dessert
Cuisine: American
Keyword: cake pops, Halloween Cake Pops, Monster Cake Pops
Servings: 35

Ingredients

  • 15 ounce box cake mix (I used chocolate fudge)
  • 3 large eggs
  • 1/2 cup vegetable oil
  • water
  • 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)

Instructions

  • 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.

Notes

  • 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.

Nutrition

Calories: 166kcal | Carbohydrates: 22g | Protein: 1g | Fat: 8g | Saturated Fat: 6g | Cholesterol: 18mg | Sodium: 125mg | Potassium: 35mg | Fiber: 1g | Sugar: 17g | Vitamin A: 26IU | Calcium: 29mg | Iron: 1mg