Halloween Mummy Cake Pops

Prepare the chocolate cake according to the package instructions and let it cool completely.

Crumble the cooled cake into a large bowl until it resembles fine crumbs.

Mix in the chocolate frosting, starting with 3/4 cup and adding more if needed, until the mixture holds together when shaped into balls.

Scoop about 1 tablespoon of the mixture and roll into a smooth ball. Place on a baking sheet lined with parchment paper.

Melt a small amount of the white candy melts as directed on the package.

Dip the tip of a lollipop stick into the melted candy and insert it halfway into a cake ball. Repeat with all cake balls.

Freeze the cake balls on the sticks for about 30 minutes to firm them up.

Melt the remaining white candy melts according to the package instructions until smooth.

Dip each cake pop into the melted white candy until fully coated, letting the excess drip off. Stick the lollipop stick into a foam block to hold the cake pops upright.

Before the candy coating sets, attach two edible candy eyes to each cake pop.

Drizzle additional melted candy melts over the cake pops in thin, irregular lines to mimic mummy bandages.

Allow the coating to set and enjoy your spooky mummy cake pops.