This recipe for Mummy Cake Balls has been a Halloween staple for my family ever since I first experimented with cake mix leftovers and a tub of cream cheese back when my oldest was in kindergarten. We were planning a class party and I wanted something that was fun to make with small hands but also tasted like a proper treat for adults. The first batch was a happy disaster of crumbs and sticky hands, but as soon as I chilled and dipped those little rounds they transformed into perfect bite-sized mummies — sweet, creamy, and just the right balance between cake and frosting. We still make them every October; they appear at trunk-or-treats, potlucks, and a few cheeky weeknight dessert moments when someone needs cheering up.

These little sweets are special because they deliver classic familiar flavors — white cake, cream cheese, and vanilla coating — while offering a playful presentation that delights kids and adults alike. The texture is what hooks people: a moist, slightly dense interior from the cake-and-cream-cheese mixture, and a crisp shell when the almond bark sets. The simplicity is what keeps me coming back: with a boxed white cake mix and pantry staples you can assemble dozens within an hour of hands-on time, and the results always look like you spent far more effort than you did. They’re the kind of dessert that creates memories: I remember my daughter placing candy eyes with intense concentration, crowning our tiny mummies with silly expressions that made the whole family laugh.

Ingredients

• White cake mix: Use one standard 15.25-ounce boxed white cake mix prepared according to package directions. I like Duncan Hines Classic White for its neutral vanilla base, which lets the almond-bark coating shine. Make sure the cake is completely cooled before crumbling.
• Cream cheese: 8 ounces (one standard package) of full-fat cream cheese, softened to room temperature. The cream cheese binds the crumbs and gives the interior a slightly tangy, moist finish — don’t use low-fat versions or the texture will be too loose.
• Vanilla almond bark (candy coating): 16 ounces of vanilla-flavored candy coating (often labeled almond bark). This melts smoothly and sets with a crisp shell; substitutes like white chocolate will work but may require tempering or added vegetable oil for shine.
• Candy eyes: Small candy eyes for decoration — a 4-ounce package yields many mummies. You can also use small chocolate chips or piped dots if eyes aren’t available.
• Optional extras: 1 teaspoon pure vanilla extract for extra flavor, a pinch of salt to balance sweetness, or sprinkles for a playful twist when serving to kids.

Instructions

Bake the Cake: Prepare the white cake mix exactly as directed on the box using the recommended eggs, oil, and water. Bake in a 9x13 pan or as directed and cool completely on a wire rack. It’s important that the cake is fully cooled — warm crumbs will create a gummy mixture that’s hard to roll. Mix with Cream Cheese: Crumble the cooled cake into a large bowl using your hands or a fork. Add the softened 8 ounces of cream cheese (and 1 teaspoon vanilla if using). With an electric mixer on low, blend until uniformly combined into a moist, moldable dough. The mixture should hold together when pressed; if it feels too wet, chill 10 minutes and try again. Form the Balls: Scoop approximately 2 tablespoons of mixture per piece (about 1 ounce), roll between lightly greased palms into smooth balls, and place on a parchment-lined baking sheet. Uniform sizing ensures even coating and a neat display. If you need precisely even pieces, use a 2-tablespoon cookie scoop. Freeze to Firm Up: Freeze the balls on the sheet for 30 minutes or until chilled through. This step prevents the centers from falling apart during dipping and yields a crisp, clean coating. Melt the Almond Bark: Melt the 16 ounces of vanilla almond bark in short bursts in the microwave (30 seconds, stir, repeat) or in a double boiler until smooth. Stir in 1 teaspoon vegetable oil only if needed to thin for dipping — too much oil makes the coating soft. Dip and Decorate: Using a fork or dipping tool, submerge each chilled ball into the melted coating, lift and tap gently to remove excess, then place back on parchment. Immediately press two candy eyes into the coating while it is still soft. Allow the initial shell to set for a few minutes before the final drizzle. Drizzle to Create Bandages: Return any remaining melted coating to a small piping bag or a plastic bag with a tiny corner snipped. Drizzle thin lines across each coated ball to mimic mummy bandages — cross a few lines for character. For very fine lines chill the coating briefly to thicken slightly before piping. Set and Serve: Let the coating set completely at room temperature or speed up by refrigerating briefly. Serve chilled or at cool room temperature. Store leftovers in an airtight container in the refrigerator for up to 4 days.

Storage Tips

Store finished pieces in an airtight container in a single layer or with parchment layers between stacks to avoid sticking. Refrigeration keeps the coating crisp and the centers firm; they’ll keep up to 4 days in the refrigerator. For longer storage, freeze in a single layer on a sheet until solid, then transfer to a freezer container with parchment between layers for up to 3 months. Thaw in the refrigerator overnight to prevent condensation on the coating, then bring to room temperature briefly before serving if desired.

Ingredient Substitutions

If you don’t have vanilla almond bark, good-quality white chocolate chips lightly melted with 1 teaspoon vegetable oil per cup can substitute, though white chocolate may bloom if overheated. Swap the white cake mix for chocolate, red velvet, or spice for themed flavors — for example a chocolate base with white coating creates a striking contrast. For a dairy-free version, use dairy-free cream cheese alternatives and choose a vegan candy coating; texture will be slightly different but still delicious.

Serving Suggestions

Arrange these on a platter lined with parchment and scatter faux spider web decorations and plastic spiders for a festive Halloween display. They pair nicely with warm beverage stations — think hot apple cider or cocoa — and are great in individual paper liners for grab-and-go party favors. For an adult twist, serve alongside a small spoon of espresso or a glass of dessert wine to balance the sweetness.

Seasonal Adaptations

Adapt the coatings and decorations to suit other seasons: switch to pastel-colored coating and tiny sugar flowers for spring, or use orange and brown candy coating with cinnamon sugar dusting for Thanksgiving. During winter holidays try peppermint extract in the coating and crushed candy cane on top for a festive crunch. Slight changes in extracts and sprinkles let this concept fit almost any celebration without altering technique.

Meal Prep Tips

Form the centers in advance and freeze them solid on trays, then store in freezer-safe bags. On the day you want them fresh, melt the coating and dip directly from frozen — dipping time increases slightly but the result is neater. Keep a small warming tray or double boiler handy for topping up melted coating to maintain a smooth consistency. Label containers with the date if freezing so you can rotate through batches without confusion.

These little mummies are one of my go-to festive projects: simple enough to make with kids, flexible enough to adapt for themes, and reliably delightful on the table. Try them once and I bet they’ll become a seasonal favorite in your home too.