Ingredients:

  • 1 box (15.25 oz / 431 g) yellow or chocolate cake mix
  • 1 cup (240 ml) water
  • 3 large eggs
  • 1/3 cup (75 g) vegetable oil
  • 1/2 cup (115 g) buttercream frosting, softened
  • 12 oz (340 g) orange candy melts
  • 12 oz (340 g) purple candy melts
  • 12 oz (340 g) white candy melts
  • 1 tsp (5 ml) coconut oil
  • 1 pack (approx. 45) cake pop sticks
  • Candy eyeballs
  • Orange sprinkles
  • Mini chocolate chips

Instructions:

  1. Preheat oven to 350°F (175°C). Mix cake mix, water, eggs, and oil until smooth. Pour into a greased 9x13 inch pan and bake for 25–30 minutes until a toothpick comes out clean. Let the cake cool completely on a wire rack.
  2. Crumble the cooled cake into a large bowl using hands or a fork until fine, sandy crumbs form. Add softened buttercream frosting one tablespoon at a time, stirring gently until the dough reaches a play-dough consistency and holds its shape.
  3. Scoop approximately 1 tablespoon of dough and roll into a tight, 1-inch sphere. Place balls on a parchment-lined tray and freeze for 15 minutes or refrigerate for 1 hour.
  4. Melt candy melts in 30-second bursts in the microwave, stirring in coconut oil. Dip the tip of a cake pop stick into the melted chocolate, then insert it halfway into a chilled cake ball. Dip the entire ball into the chocolate, lift straight up, shake gently to remove excess, and set in a styrofoam block to harden. Decorate with candy eyeballs, sprinkles, and chocolate chips.