Go Back
+ servings
Print Recipe
5 from 2 votes

Halloween Cake Pops

Cake pops can be fun and simple to make--these are even a no bake version! Halloween Cake Pops are simple to make, fun to decorate and even better to eat! You don't have to spend hours whipping up this favorite holiday treat!
Prep Time30 mins
chill30 mins
Total Time1 hr
Course: Dessert
Cuisine: American
Servings: 18 cake pops
Calories: 223kcal
Author: Lorie Yarro

Ingredients

  • 1 Angel Food Cake, baked (12 oz.)
  • ¾ c vanilla frosting
  • 1 teaspoon vanilla extract
  • 2 ½ c white chocolate chips* or melting chocolate
  • food coloring
  • optional: sprinkles, crushed Oreos, candy eyeballs, etc.
  • 18 - 20 cake pop sticks

Instructions

  • Place the baked cake into a medium bowl and use hands to crumble the cake into very small pieces. Add in the frosting and vanilla and stir or use hands to fully incorporate the icing into the cake.
  • Separate the cake dough mixture into 3 bowls, equally. (If dying 3 colors, if not, separate into however many colors you plan to dye.) Add about 25 drops of food coloring into each bowl: (for green: 25 drops green, for orange: 13 drops yellow, 12 drops red and for purple: 13 drops red and 12 drops blue). Stir the dye into the mixtures well and add more color until you get the color you like. Freeze for at least 10-15 minutes.
  • Roll the cake pop dough into 1 ½ inch tight balls. Place on parchment and set in the freezer. Melt ⅓ cup of the white chocolate in 15-20 second increments in the microwave. Stir well between each time you heat. Pull several cake balls at a time and dip a cake pop stick tip into the melted chocolate and then press the stick into the cake pop half way (see image above). Complete with the rest of the pops and freeze another 15-20 minutes, and up to several hours.
  • When ready to coat the cake pops, heat the rest of the melting chocolate in the microwave again in 15 - 20 second increments , stirring well each time, making sure not to over cook.
  • Dunk each cake pop, straight down into the bowl of melted chocolate and slowly lift up, allowing excess to fall off. After about 10-15 seconds, place in an upright position to dry--in a box, styrofoam, or cup. Sprinkle with sprinkles, crushed Oreos, add eyes and more.
  • Store these cake pops covered in the refrigerator for up to one week.

Notes

* To make it easier for coating with white chocolate chips, you can add about ½ teaspoon of vegetable oil to the chocolate to thin it out slightly for easier coating (Thanks Sally's Baking Addiction for the tip!
  • You do NOT want to burn your melting chocolate. There really is no return once it is scorched. I suggest you stir very well every 15-20 seconds from the microwave. When almost all of the chips are melted, keep stirring to allow the last few to melt into the mixture versus microwaving anymore.
  • Since Angel Food cake is a much lighter cake, you really want to roll the cake pops into tight balls. Otherwise, they could become flimsy.
  • There are no rules when it comes to these Halloween Cake Pops. Seriously, any colors, any decorations, the sky is the limit. Shift the colors for a specific holiday even! I see red and green for Christmas already!
  • You can skip the cake pop sticks and just make them more of a cake pop truffle if desired. Don't let being out of sticks keep you from these simple, delicious treats!

Nutrition

Calories: 223kcal | Carbohydrates: 32g | Protein: 3g | Fat: 10g | Saturated Fat: 5g | Cholesterol: 5mg | Sodium: 136mg | Potassium: 100mg | Fiber: 1g | Sugar: 26g | Vitamin A: 8IU | Vitamin C: 1mg | Calcium: 66mg | Iron: 1mg