Perfectly portable, sweet, and adorable, these Halloween Cake Pops made with Honey are a fun treat to make for your next Halloween party. Made with boxed cake mix, cream cheese, and 6 other simple, easy-to-find ingredients, these spooky cake pops are tasty enough to sell and easy enough to make with your kiddos!

45 degree angle shot zooming in on a halloween decorated cake pops with candy eye balls.
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Why We Love This Recipe

While Halloween cake pops have been around for years at this point, we’re still big fans of the concept. Honestly, who doesn’t love tender cake mashed into small balls and dipped in chocolate? Nobody, that’s who!

You can have so much fun with choosing different spooky cake pops themes. From Frankenstein cake pops to mummy cake pops, grab your lollipop sticks, candy eyeballs, and almond bark to have so much fun decorating these delicious Halloween cake pops this spooky season to be a hit at your next Halloween party.

Aside from being the perfect Halloween treats, these homemade cake pops are also:

  • Made With Only 8 Ingredients – They’re easy to find at most grocery stores, plus are totally customizable.
  • Easy Enough To Make With Kids – Our littles always love getting their hands in on this fun project.
  • Super Versatile – Change the flavor of the cake mix or chocolate coating, swap in different frosting ingredients, or decorate and shape the cake balls to fit your party theme. Read on below for tons of ideas! 

Ingredients & Substitutions

As promised, you only need a handful of ingredients to make these homemade cake pops. Here’s what to grab:

  • Boxed Cake Mix – We typically always have a box of either yellow or chocolate cake mix lurking in our pantries. Feel free to use your own favorite flavor.
  • Egg Whites – You’re welcome to use the kind that comes in a carton to cut back on active prep work.
  • Vanilla Extract – To intensify the flavor of the boxed cake mix. You can also use equal amounts of either vanilla paste or vanilla powder or swap in half as much ground vanilla.
  • Vanilla Almond Bark – This delightful chocolate comes in vanilla or chocolate, plus they make it nearly foolproof to make perfectly tempered chocolate exteriors. You can add food coloring to create any color desirable, and almond bark is so much easier to melt down than candy melts.
  • Honey – Rather than using store-bought frosting that is chock-full of weird, artificial ingredients and colors, we prefer to make our own honey-yogurt-cream cheese frosting that is to die for. Feel free to use your favorite thick liquid sweetener instead like maple syrup, date syrup, agave nectar, or brown rice syrup instead.
  • Cream Cheese – We prefer using full-fat dairy, but feel free to trade in slightly lighter Neufchatel cheese if you like.
  • Heavy Whipping Cream – You need a minimum of 30% milkfat for the consistency of the frosting to come out right.
  • Plain Greek Yogurt – You can use either fat-free, low-fat, or full-fat greek yogurt here. In a pinch, you can swap in vanilla or honey-flavored yogurt, but make sure to dial back the honey in the frosting to keep it from becoming too cloying.
  • Lollipop Sticks – Though not technically an ingredient, you’ll need lollipop sticks if you want your birthday cake balls to look like the Starbucks version.
  • Baking Spray – To help your cake release from its pan. Feel free to use butter, oil, or shortening to grease your pan instead.
ingredients needed to make cake pops measured out into bowls on a cement counter.

How To Make Halloween Cake Pops with Honey

This simple, straightforward recipe for cake pops with cake mix is easy enough to make with your kiddos. Here’s how it’s done:

Step 1: Prep. Preheat the oven and grease a cake pan with non-stick spray. 

Step 2: Make Cake Batter. Combine all the cake ingredients in a large mixing bowl and beat until combined. (Do not add the oil called for on the box.) 

Step 3: Bake Cake according to package directions. Let cool to room temperature.

baked yellow cake cooling in a baking dish.

Step 4: Chill Cake in the freezer for 30 minutes.

Step 5: Make Frosting. While the cake is chilling in the freezer, combine the honey, cream cheese, whipping cream, and yogurt until well combined.

Step 6: Make Cake Ball Mixture. Crumble semi-frozen cake into the mixing bowl with the frosting. Mix well to combine. 

closeup shot of undecorated cake pops on sticks chilling before dipping in chocolate melts.
overhead shot of undecorated cake pops on sticks chilling before dipping in chocolate melts with halloween candied eyeballs and sprinkles.

Step 7: Shape Cake Mix Into Balls. Using a small cookie scoop (or just a regular spoon and your hands), shape the cake mix into whatever size balls you like, lining them up on a parchment-lined tray as you work.

Step 8: Melt Chocolate. Simply follow the microwave directions on the back of the package. Melt 1/3 of the chocolate at a time and stir frequently.

Step 9: Assembly Part I. Dip one end of the lollipop stick into the melted chocolate (this helps the cake pops stay on the sticks), then insert it about halfway into one of the cake balls. Repeat with remaining sticks and cake balls. Refrigerate balls with sticks for a minimum of 45 minutes or up to 2 days.

Step 10: Assembly Part II. Melt remaining chocolate, being careful not to scorch it. Dip the chilled vanilla or chocolate cake pops into the chocolate, swirling it around to coat all sides. Gently shake the pops to remove excess chocolate, then place them back on the parchment-lined sheet to firm up. Add 1-2 tablespoons of chocolate into a sandwich bag to make the mummies. Cut a small hole in the bottom corner of the bag to drizzle mummy lines across the cake pop. Add eyes to decorate.

woman's hand holding a cake pop with a bite taken out.

Step 11: Serve & Enjoy!

Optional Variations

While we love our chocolate and vanilla cake pops with cream cheese, there is plenty of room for you to make your own creative mark on this recipe. Here are a few variations to consider:

  • Different Flavors of Cake Mix – Swap in your favorite boxed mix for red velvet, carrot cake, or even funfetti cake balls.
  • Fun New Designs & Decorations – You can use white candy melts, orange candy melts, black candy melts, green candy melts, chocolate chips, Halloween sprinkles, gel food coloring, candy eyes, and even powdered sugar. You can make them 1-inch balls and different sizes! There are so many options: pumpkin cake pops, Halloween monster cake pops, spider web cake pop, and eyeball cake pops.
  • Gluten-Free Cake Pops – Use your favorite gluten-free cake mix to make them celiac-friendly.
45 degree angle shot zooming in on a halloween decorated cake pops with candy eye balls.
45 degree angle shot zooming in on a halloween decorated cake pops with candy eye balls and halloween sprinkles.

Serving Suggestions

These vanilla or chocolate cake balls are perfect for:

  • Halloween parties at school or the office (no slicing required!),
  • Bake sales,
  • Spooky season,
  • Game day & tailgates, or
  • Anytime you want a sweet treat.

Expert Tips

When using a cookie scoop or tablespoon to make evenly sized cake pops, here are some expert tips to keep in mind:

  • Scooping: Ensure that you use the same amount of cake mixture for each cake pop to achieve uniform size. Whether using a cookie scoop or a tablespoon, try to scoop the same amount of mixture each time, leveling off the scoop or tablespoon for consistency.
  • Gentle Packing: When scooping the cake mixture, avoid pressing or packing it too tightly. Gently scoop the mixture without compressing it too much, as this can result in dense or dry cake pops.
  • Leveling: Use the edge of a flat utensil, like a knife or spatula, to level off the excess cake mixture from the scoop or tablespoon. This helps to create even portions and ensures the cake pops will be symmetrical.
  • Rolling Technique: Once you’ve scooped the cake mixture, roll it gently between your palms to shape it into a smooth ball. Apply light pressure to maintain the round shape without compacting the cake too much.
  • Chilling: After shaping the cake pops, refrigerate them for a while before dipping them in coating or adding decorations. Chilling helps the cake pops firm up, making them easier to handle and less likely to crumble.

Pro tip: Don’t use chocolate melts. It is difficult to get the consistency. Almond bark is easy to melt down in the microwave with a creamy consistency, perfect for decorating.

45 degree angle shot zooming in on a halloween decorated cake pops with candy eye balls.


Where can I buy almond bark?

If you can’t find them at your normal grocery store, we have purchased them at Walmart, and Amazon, of course!

How far in advance can I make cake pops?

Prepared cake pops will keep well in the refrigerator for up to a week.

Are cake pops raw inside?

While the consistency of cake pops tastes a lot like plain cake batter, the cake is actually baked and mixed with frosting to give it the soft, fudgy consistency we crave.

More Easy Dessert Recipes

If y’all tried this sumptuous recipe for Halloween Cake Pops – made with Honey, holler and let us know how it turned out for you by giving us a ⭐️⭐️⭐️⭐️⭐️ rating and commenting below. You can also always feel free to tag us (@creamcheeseandlemonsqueeze) in your social media posts so we can cheer you on.

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Anna & Ashley

Halloween Cake Pops – Recipe made with Honey

Print Pin Rate
Prep Time: 1 hour 40 minutes
Cook Time: 20 minutes
Servings: 48 pieces
Calories: 131kcal


  • 1 Ziplock Bag or piping bag


  • 16.5 oz yellow or chocolate cake mix,package
  • 6 oz greek yogurt,plain fat-free, Chobani
  • 1 cup water
  • 2 egg whites large
  • 1 tsp vanilla extract
  • baking spray
  • 24 oz vanilla almond bark
  • 48 lollipop sticks
  • 3 tbsp honey
  • 8 oz cream cheese
  • 1/2 cup heavy whipping cream
  • sprinkles, candy eyes, & any preferred decor


  • Preheat oven to 350 degrees F.
  • Lightly spray your cake pan with baking spray.
  • Combine all the cake ingredients in a large mixing bowl and beat until combined. ( do not add the oil)
  • Bake for 18-20 minutes. (or as instructed on box) Once the pan is removed from the oven, cool the cake completely.
  • Put the cake in the freezer for 30 minutes.
  • While the cake is cooling in the freezer, make the frosting.
  • To make the frosting, combine the cream cheese, honey, Greek yogurt, and heavy whipping cream together.
  • Take the cake out of the freezer and crumble into small pieces.
  • Combine the cake with the frosting. (should be a plato consistency)
  • Melt some of the chocolate in the microwave according to package directions, careful not to burn the chocolate.
  • Roll the mix into balls (size to your preference)
  • Insert the tip of the stick into the melted chocolate, then into the cake ball (this helps hold the stick in place).
  • Refrigerate the cake balls for about 45 minutes, this helps the chocolate stick to the cake.
  • Melt some of the chocolate in the microwave according to package directions, careful not to burn the chocolate.
  • In batches, melt remaining chocolate.
  • Dip the cake pops into the chocolate, let the excess drip off then place stick on parchment paper.
  • Enjoy!


Calories: 131kcal | Carbohydrates: 18g | Protein: 1g | Fat: 6g | Saturated Fat: 5g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 1g | Trans Fat: 0.02g | Cholesterol: 8mg | Sodium: 103mg | Potassium: 19mg | Fiber: 0.1g | Sugar: 14g | Vitamin A: 100IU | Vitamin C: 0.02mg | Calcium: 27mg | Iron: 0.2mg

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