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–+ servings
halloween cake pops

Halloween Cake Pops

Moist cake crumbs mixed with frosting, rolled into balls, and dipped in orange and black candy melts—decorated with sprinkles, eyes, and spooky designs.
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Prep Time 30 minutes
Chilling Time 1 hour
Total Time 1 hour 30 minutes
Servings: 24 pops
Course: Dessert
Cuisine: American
Calories: 170
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Cake & Frosting
  • 1 9x13 cake any flavor, cooled and crumbled
  • 1/3 cup buttercream frosting add more if needed
Coating & Decoration
  • 12 oz orange candy melts
  • 12 oz black candy melts
  • 2 tbsp vegetable shortening or coconut oil optional, to thin coating
  • Halloween sprinkles, candy eyes, mini pretzels for decorating

Equipment

  • Mixing Bowls
  • Baking Sheet
  • Parchment paper
  • Lollipop sticks
  • Microwave-safe Bowl
  • Styrofoam block or cake pop stand

Method
 

  1. Line a baking sheet with parchment paper. Crumble the cooled cake into fine crumbs.
  2. Mix in frosting gradually until the mixture forms a soft dough that holds together.
  3. Roll into 24 even balls and place on prepared sheet. Chill for 30 minutes.
  4. Melt a spoonful of candy melts. Dip each stick into it, then insert halfway into a cake ball. Chill 10 minutes.
  5. Melt remaining candy melts separately. Thin with shortening if needed for smooth dipping.
  6. Dip pops into orange or black coating. Tap off excess gently and decorate with sprinkles, candy eyes, or pretzels for spooky effects.
  7. Stand pops upright in styrofoam to set. Chill briefly until coating hardens before serving.

Nutrition

Calories: 170kcalCarbohydrates: 21gProtein: 1gFat: 9gSaturated Fat: 5gCholesterol: 10mgSodium: 85mgPotassium: 30mgSugar: 16gVitamin A: 60IUCalcium: 15mgIron: 0.5mg

Notes

For variety, use chocolate cake with orange coating or vanilla cake with black coating. Pretzels make great spider legs, and candy corn adds a festive touch.
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