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Cake balls dipped in white chocolate with green irises and bloody veins to resemble eyeballs with a waffle cone dipped in red candy sat on top.
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Bloody Eyeball Cake Pops

Creepy and delicious, these Bloody Eyeball Cake Pops are easy to make with vanilla cake, frosting, and candy melts—a gory treat that’s perfect for Halloween parties!
Course Dessert
Cuisine Halloween
Prep Time 30 minutes
Cook Time 20 minutes
Decorating 45 minutes
Total Time 1 hour 35 minutes
Servings 24
Calories 108kcal
Author Michelle Ordever

Equipment

Ingredients

  • 1 (15.25-oz) box French Vanilla Cake Mix
  • 1 cup whole milk
  • ½ cup unsalted butter softened
  • 3 large eggs
  • ½ cup vanilla frosting
  • 2 (14-oz) bags white candy melting wafers
  • 1 (14-oz) bag red candy melting wafers
  • 1 (14-oz) bag green candy melting wafers
  • 1 (14-oz) bag black candy melting wafers
  • 24 waffle cones broken into smaller cones
US Customary - Metric

Instructions

  • Preheat the oven to 350°F (180°C / Gas Mark 4). Line cupcake pans with 24 cupcake liners and set them aside.
  • Using an electric standing or hand mixer, beat the cake mix, milk, butter, and eggs until combined and smooth.
  • Use an ice cream scoop to divide the batter between the cupcake liners. Fill about ⅔ full.
  • Bake in the preheated oven for 20 minutes or until an inserted toothpick comes out clean.
  • Remove the cupcakes from the oven and let them cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
  • When the cupcakes are cool, remove them from the liners and crumble into fine crumbs in a large mixing bowl.
  • Add ¼–½ cup of frosting and mix until a dough-like consistency forms.
  • Roll dough into 2-tablespoon balls and place on a lined baking sheet.
    Round ball of cake mixture placed on a wooden board, ready to be coated in candy melts. A decorative skeleton hand and sparkly purple and green garland add a spooky Halloween touch.
  • Microwave white candy melts in 30-second intervals, stirring between each, until smooth.
  • Using a fork, dip each cake ball into the melted white chocolate to coat. Set aside to dry on a baking sheet lined with a silicone mat or parchment paper..
  • Snap the waffle cones carefully to make smaller cones as handles for the cake pops.
    Trimmed Waffles Cones for Bloody Eyeball Cake Pops
  • Melt red candy melts; dip the edge of each waffle cone piece into red candy.
    Two small waffle cone pieces dipped in red candy melts, placed on a wooden board beside a skeleton hand and purple garland for Halloween decoration.
  • Then press gently on top of the white cake pop for a “bloody” look. Allow to dry
    Partially assembled Halloween cake pop made from a white candy-coated cake ball topped with a waffle cone dipped in red candy melts. Displayed on a wooden board with a decorative skeleton hand and purple garland in the background.
  • Pipe a green circle in the center for the iris, a black dot for the pupil, and red squiggles for veins. Let the decorated cake pops dry completely before serving. Serve, enjoy, and Happy Halloween!
    Cake balls dipped in white chocolate with green irises and bloody veins to resemble eyeballs with a waffle cone dipped in red candy sat on top.

Notes

Tips

  • Chill the cake balls briefly before dipping to help them hold their shape.
  • See our complete candy melting guide below the recipe card.
 

Substitutions

  • Swap vanilla cake mix for chocolate or red velvet for a darker, creepier look.
  • Alternatively, buy ready-made cakes to crumble and turn into cake pops.
  • Use white chocolate chips instead of candy melts if desired.
 

Leftovers

  • Store in an airtight container at room temperature for up to 3 days.
  • Refrigerate for up to 1 week.
 

Freezing

  • Freeze undecorated cake balls for up to 2 months.
  • Thaw in the fridge overnight before decorating.
 
Always consult the Food Standards Agency in your country for the most up-to-date advice on storing and freezing foods: Food Safety (USA) | Food Standards Agency (UK)

Nutrition

Calories: 108kcal | Carbohydrates: 12g | Protein: 2g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 32mg | Sodium: 51mg | Potassium: 40mg | Fiber: 0.2g | Sugar: 6g | Vitamin A: 164IU | Calcium: 21mg | Iron: 1mg