These mummy cake balls are a delightful combination of nostalgic cake-pop comfort and playful Halloween whimsy. I first made them on a rainy October afternoon when my kids insisted our family needed something spooky but not too scary for a school party. The idea of tiny mummies—sweet, creamy centers wrapped in glossy white “bandages”—was a hit. The texture balances a tender, cake-and-cream-cheese interior with a slightly firm candy coating that creates the satisfying first bite. Every time I bring a tray to a gathering, they disappear within minutes; adults appreciate the classic sweet flavors while kids adore the googly eyes and the fun of choosing their favorite face.

What makes these treats special is how simple they are to prepare, yet how impressive they look. A box of white cake mix, softened cream cheese, and a bag of vanilla almond bark are all you need to transform pantry staples into something festive. Rolling the mixture into uniform balls and freezing them briefly ensures clean dipping and tidy results. The final drizzle of extra melted coating recreates the look of mummy bandages in a way that is both charming and easy. With a few tricks—like using a piping bag for fine lines and pressing the candy eyes on while the coating is still tacky—you can get bakery-quality results with minimal fuss.

Ingredients

• White cake mix: One standard 15–16 oz box prepared according to package directions. I prefer Pillsbury or Duncan Hines for consistently moist cake. Use the egg and oil called for on the box for best texture; homemade cake can work but adjust for moisture.
• Cream cheese: 8 ounces (one 8-oz package), softened to room temperature so it blends smoothly into the crumbled cake without leaving lumps. Full-fat gives the best flavor and texture.
• Vanilla almond bark (candy coating): 16 ounces (1 lb) almond bark or vanilla candy melts for dipping; this creates the glossy, slightly firm coating that mimics mummy bandages. Brands like Ghirardelli or Wilton vanilla candy melts are reliable.
• Candy eyes: About 48 small candy eyes (2 per ball) — available in the baking aisle or craft stores. Press them on while the coating is still tacky so they adhere without extra frosting.
• Optional tools and extras: Piping bag or a small resealable plastic bag with a tiny corner cut for fine drizzling, parchment paper, and a baking sheet to freeze and set the balls.

Instructions

Bake the cake: Prepare the white cake mix according to the package directions, using the recommended eggs, oil, and water. Pour into a lined 9x13 pan for even baking, then bake as instructed. Allow the cake to cool completely on a wire rack so it doesn’t steam excess moisture into the crumb. Combine with cream cheese: Crumble the cooled cake into a large mixing bowl, breaking it into fine crumbs by hand. Add the softened 8 oz cream cheese and use an electric mixer on low speed until fully combined into a uniform mixture. Scrape the bowl frequently to ensure no streaks remain; the result should be moist but hold together when pressed. Form uniform balls: Use a 2-tablespoon cookie scoop or measure by hand to portion the mixture. Roll between your palms to form smooth, even balls—about the size of a walnut. Place each on a parchment-lined baking sheet, leaving a small gap between them for airflow. Chill to firm up: Freeze the tray for 30 minutes. This makes the balls significantly easier to dip and helps the coating set quickly without cracking. If you over-chill, let them sit 3–5 minutes at room temperature to prevent cracking when dipping. Melt the coating: In a microwave-safe bowl, heat the vanilla almond bark in 30-second bursts, stirring between each, until smooth. Alternatively, melt in a double boiler over gently simmering water. The coating should be fluid but not hot—aim for about 110–120°F if you have a thermometer. Dip, add eyes, and drizzle: Using a fork or dipping tool, submerge each chilled ball into the melted coating, tapping gently to remove excess. Immediately press two candy eyes onto each ball while the coating is still tacky. Allow the first layer to set briefly, then transfer remaining coating into a piping bag or small plastic bag and drizzle back and forth to create the mummy bandage effect. Work quickly so drizzles set with a slightly raised texture. Set and serve: Let the coated balls sit at room temperature until the coating hardens completely, or refrigerate for 15–20 minutes for faster setting. Store leftovers in an airtight container in the refrigerator for up to 4 days or freeze for longer storage.

Storage Tips

Keep leftovers in a single layer or separated with parchment in an airtight container to prevent sticking. Refrigerated balls will maintain optimal texture for about 4 days; the coating remains crisp and the interior keeps its creamy consistency. For longer storage, freeze the plain, undipped balls on a tray until solid, then transfer to a freezer-safe bag for up to 3 months. When ready to enjoy, dip directly from frozen—the cold interior helps the coating set more smoothly. To thaw after dipping, refrigerate for 30–60 minutes until the center is slightly softened.

Ingredient Substitutions

If you prefer a different base, swap the white cake mix for yellow, chocolate, or spice cake mixes—the flavor profile changes but the method remains the same. For a dairy-free option, use dairy-free cream cheese and dairy-free candy melts; texture will be slightly less rich. If you need gluten-free treats, choose a certified gluten-free cake mix and check the almond bark label for cross-contamination warnings. For added flavor, fold in 1–2 tablespoons of flavored extract (almond, orange) to the mixed cake before forming balls.

Serving Suggestions

Arrange the cake balls on a platter lined with black or orange paper for a festive display. Garnish with edible glitter, drizzle with colored candy melts for a “bloody” or neon effect, or pair with other Halloween bites like caramel popcorn and chocolate-dipped pretzel sticks. These also make great edible place settings—tie small boxes with ribbon and a name tag for a party favor guests can take home.

Cultural Background

Bite-sized cake balls are a contemporary American adaptation of truffles and rolled confections—popularized in the last two decades through home bakers and online communities. The idea of shaping leftover cake into small round treats was born out of frugality and creativity, transforming stale or excess cake into refined, giftable sweets. The playful “mummy” decoration is an example of seasonal theming, blending classic confection techniques with holiday aesthetics.

Seasonal Adaptations

Change the coating color and decoration to match holidays: pastel candy melts and tiny sugar flowers for spring, red and green drizzles for Christmas, or orange and cinnamon-spiced cake for Thanksgiving. For spooky season, add edible shimmer or use black sesame seed “scars” for a more dramatic look. The base method adapts easily—swap spices or extracts and tweak the coating color to suit any celebration.

Meal Prep Tips

Prepare the cake and mix the base a day ahead, then shape and freeze the balls. On the day of the event, melt the coating and dip; this reduces active work time to under 30 minutes. Store finished treats in airtight containers and layer with parchment to prevent sticking. If transporting, keep chilled in a cooler or insulated bag to maintain coating integrity. Label any boxes with allergy notes for guests.

These mummy cake balls are small bites of nostalgia and creativity—easy to make, endlessly adaptable, and always a conversation starter. Whether you’re feeding a classroom or simply craving a seasonal sweet, they’re one of my favorite go-to treats because they’re fast, forgiving, and irresistibly cute.