This recipe for Mummy Cake Balls has been a Halloween tradition in my house ever since I first experimented with leftover cake scraps and a block of cream cheese one October evening. I was trying to create a kid-friendly treat that was both whimsical and easy to assemble, something that would double as a party favor and an activity for little hands. The result was a tray of perfectly round, bite-sized confections—soft, creamy inside and crisp-sweet outside—decorated with tiny candy eyes that turned the simple dessert into adorable mummies. They disappeared within minutes, and now every October our kitchen smells like vanilla and frosting while we press on candy eyes and draw tiny bandage lines.

What makes these special is their texture contrast: a moist, cake-like center that melts on the tongue, paired with a thin, crunchy coating of vanilla almond bark. The cream cheese binds the crumbs into a fudgy center, keeping them rich without being cloyingly sweet. They’re forgiving to make, too—imperfectly rolled balls still look charming once dipped and drizzled. I first discovered the base technique years ago when trying to stretch a boxed cake mix into petit fours for a potluck; converting them into mummies was a playful twist that my kids insisted we keep forever.

Ingredients

• White cake mix (1 box): I use a standard 15.25-ounce boxed mix like Duncan Hines or Betty Crocker. Prepare according to package directions, using ingredients called for on the box. White cake gives a lovely neutral base that lets the vanilla coating shine.
• Cream cheese (8 ounces): Use full-fat cream cheese (one 8-ounce block) for the best texture and flavor—room temperature for easy blending. Brands like Philadelphia give a reliably smooth result.
• Vanilla almond bark (16 ounces): Melting wafers such as Ghirardelli or the classic Wilton Almond Bark make dipping easy and create a glossy, crack-free coating.
• Candy eyes: Ready-made candy eyes (about 50–60 pieces) for decorating. Purchase small confectionery eyes from cake-supply stores or grocery baking aisles.
• Optional decorations: Colored sprinkles or edible glitter for a festive touch; use sparingly so the mummy look remains clear.
• Tools and small supplies: Parchment paper, a baking sheet, a small microwave-safe bowl for melting, and a piping bag or resealable plastic bag for drizzling.

Instructions

Bake the Cake: Prepare the white cake mix according to the package directions (usually adding eggs, oil, and water). Bake in an appropriate pan until a toothpick comes out clean—typically 25–30 minutes for a 9x13-inch pan. Allow the cake to cool completely at room temperature; chilling for 30 minutes speeds up crumbling if you’re short on time. Crumble and Combine: Crumble the cooled cake into a large bowl using your hands or a fork until fine crumbs form. Add the softened cream cheese to the crumbs and beat with an electric mixer on low-medium speed until the mixture comes together into a thick, uniform dough. Scrape down the bowl to ensure there are no large pockets of cream cheese. Form the Balls: Using a tablespoon or small cookie scoop (approximate size: 2 tablespoons), portion the mixture and roll it between your palms into smooth balls. Place each ball on a parchment-lined baking sheet. Aim for uniform sizes so they set and dip evenly. Chill to Firm Up: Freeze the tray of rolled balls for about 30 minutes. The chill makes them firm and much easier to dip without breaking. If you prefer, refrigerate for an hour, but the freezer is faster and just as effective. Melt the Coating: Break the almond bark into pieces and melt according to package directions—typically short intervals in the microwave (20–30 seconds) stirring in between, or using a double boiler over gently simmering water. Stir until smooth and lump-free. Keep the coating warm but not hot to avoid melting the centers when dipping. Dip and Decorate: Dip each chilled cake ball into the melted coating using a fork to lift it out, tapping off excess gently against the bowl. Immediately press two candy eyes into the still-wet coating. Transfer back to the parchment-lined tray to set. Drizzle to Create Bandages: Allow the initial coating to set for a few minutes, then transfer some melted coating into a piping bag or a small plastic bag with a tiny corner snipped. Drizzle thin lines across each coated ball to resemble mummy bandages. If you want ultra-fine lines, use a piping tip size #2 or a thinner snip on your bag. Set and Serve: Let the coating harden completely at room temperature (about 15–30 minutes), or speed up by placing the tray in the refrigerator for 10–15 minutes. Store in an airtight container in the refrigerator until serving.

Storage Tips

Store in an airtight container layered between sheets of parchment to prevent sticking. At room temperature they’ll soften—refrigeration preserves the lovely contrast between the creamy center and the set coating. In the fridge they remain fresh for up to 4 days; for longer storage, freeze them on a sheet tray until solid, then transfer to a freezer-safe container or bag and use within 3 months. To serve from frozen, thaw in the refrigerator overnight to avoid condensation forming on the coating.

Ingredient Substitutions

If you want to vary the flavor, swap the white cake mix for chocolate, lemon, or red velvet cake mix; each will produce a distinct center. For a dairy-free version, use vegan cream cheese and a dairy-free melting chocolate—note texture will be slightly less creamy. If almond bark isn’t available, white chocolate chips with a tablespoon of vegetable shortening will melt smoothly; keep in mind the flavor and sheen differ slightly from commercial melting wafers.

Serving Suggestions

Present them on a platter lined with black napkins for contrast, or package three to four in clear cello bags tied with orange ribbon for party favors. Pair with warm apple cider or a creamy hot chocolate for a cozy fall spread. Add a sprinkle of edible glitter or colored sanding sugar to some for variety, but avoid over-decorating so the mummy detail remains the focal point.

Cultural Background

While cake balls are a modern American confection born from creative use of bakery scraps, dressing them as mummies is a playful nod to Halloween traditions that embrace the spooky and whimsical. Candy-decorated treats became popularized with mass-produced novelty candies in the late 20th century, and the DIY cake ball movement is an extension of home bakers turning simple ingredients into ornate bite-sized delights.

Seasonal Adaptations

For autumn, incorporate a spice cake mix and a cinnamon cream cheese swirl for a warming flavor. At winter holidays, create snowman faces instead—use white coating, mini chocolate chips, and a tiny carrot candy nose. For spring celebrations, swap eyes for small fondant flowers and use pastel-colored drizzle.

Meal Prep Tips

Make the cake a day ahead and refrigerate until ready to crumble. Prepare and shape the balls the evening before dipping; keep them frozen overnight and finish the coating and decorating the next day. This approach spreads the work across two sessions and keeps the final decorating fun rather than rushed.

These little mummies are a reminder that simple ingredients can yield playful, crowd-pleasing treats. Whether you’re feeding a class party, surprising neighbors, or creating a themed dessert table, they’re versatile, forgiving, and always met with smiles. Give them a try—and feel free to make them your own with different coatings, eyes, or flavor twists.