This recipe for Mummy Cake Balls is the kind of playful, crowd-pleasing treat that became a Halloween mainstay in my kitchen the year my daughter insisted we make something “both cute and spooky.” I first discovered the charm of cake balls when experimenting with leftover birthday cake and cream cheese frosting; turning that idea into little mummies felt like the natural next step. They’re irresistibly soft on the inside with a sweet, slightly tangy binder, and their crisp vanilla coating makes each bite pleasantly textural. Making these together with family is half the fun — she loved pressing the candy eyes onto each ball and I loved the speed: from baked cake to decorated mummies, this treat comes together fast.

What makes this version special is the balance: a simple boxed white cake gives a consistent crumb and neutral flavor, while the cream cheese adds moisture and a gentle tang that cuts the sweetness of the vanilla almond bark. The result is an adorable hand-sized dessert that holds well in fingers, travels easily in an airtight container, and disappears rapidly at parties. Whether you’re planning a haunted-house party or a classroom treat, these little mummies are forgiving, adaptable, and perfect for bakers of all skill levels.

Ingredients

• White cake mix: Use a standard 15.25-ounce boxed mix prepared according to package directions. Choose a brand you trust (I like Pillsbury or Duncan Hines) for consistent texture; the neutral flavor allows the almond bark coating to shine.
• Cream cheese: 8 ounces, softened to room temperature. Full-fat brick-style cream cheese gives the best texture and flavor; avoid whipped or spreadable tubs because they contain stabilizers that make shaping difficult.
• Vanilla almond bark (candy coating): 16 ounces (one pound) of almond bark or candy coating, melted following package instructions. Almond bark sets firm and glossy and is easier to work with than plain white chocolate.
• Candy eyes: Small candy eyes, about 40–50 pieces depending on how many you place per ball. Look for Wilton or Marty’s brand for consistent sizing and edible glue on the backs for secure placement.
• Optional decor tools: A piping bag or small resealable plastic bag, cutoff tip about 1/8 inch for fine bandage lines, or a fork for rustic drizzles.

Instructions

Bake the cake: Preheat the oven to the temperature listed on your cake mix box (typically 350°F). Prepare the batter according to package directions, pour into a greased 9x13" pan, and bake until a toothpick inserted in the center comes out clean — usually 22–28 minutes. Allow the cake to cool completely on a wire rack; cooling fully prevents excess moisture when you crumble it. Mix with cream cheese: Crumble the cooled cake into a large bowl with your hands or a fork until there are no large chunks. Add the 8 ounces of room-temperature cream cheese and use an electric mixer on low-medium speed to combine until homogeneous. The mixture should hold together when pressed; if it’s too dry, add a teaspoon of milk at a time. Form balls: Scoop and roll roughly 2 tablespoons of mixture per ball (about 1 ounce each). Use a small cookie scoop to ensure uniform size — about 1 inch to 1 1/4 inch diameter. Place each ball on a parchment-lined baking sheet as you work to keep them from sticking. Chill to firm up: Freeze the tray of balls uncovered for 30 minutes, or refrigerate for 1 hour. Chilling firms the interior so the balls hold their shape during dipping and reduces the chance of the coating cracking. Melt the coating: Break the vanilla almond bark into pieces and melt in a microwave-safe bowl in 20–30 second bursts, stirring between each until smooth. Alternatively, warm in a double boiler over gently simmering water until fully melted. Maintain the coating warm but not hot — around 95–100°F is ideal for dipping. Dip and set eyes: Using a fork or dipping tool, submerge a chilled ball into the melted coating, tapping the fork on the bowl edge to remove excess. Place the coated ball back on parchment and immediately press two candy eyes into the soft coating for a mummy face. Allow the first layer to set slightly before adding bandage drizzle. Drizzle bandages: Transfer a small amount of melted coating into a piping bag or a resealable plastic bag with a 1/8" hole. Drizzle in overlapping lines across each ball to mimic bandages. For thinner lines, use a piping tip size #2 or snip a smaller corner. Let the coating harden completely at room temperature or briefly in the fridge. Serve or store: Once set, arrange the mummy balls on a platter and serve. Store in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months.

Storage Tips

Store these in a single layer or separated by parchment in an airtight container to avoid smudging the coating. At room temperature the coating will sweat in warm climates, so refrigeration is safest: they’ll keep their texture and flavor for up to 4 days. For longer storage, freeze on a tray until solid then transfer to a freezer-safe bag or container; thaw in the refrigerator before serving so condensation doesn’t form on the coating.

Ingredient Substitutions

Swap the white mix for chocolate or red velvet for a seasonal twist; if using a moist cake like pound cake, reduce cream cheese by 1–2 tablespoons to keep the mixture from becoming too soft. If you prefer a dairy-free version, use dairy-free cream cheese and a vegan candy coating, though texture may differ slightly. For a less sweet option, replace half the almond bark with tempered white chocolate and stir in 1 teaspoon of neutral oil to keep it fluid.

Serving Suggestions

Arrange on a platter with autumn leaves or miniature pumpkins for a Halloween centerpiece. These pair well with spiced hot chocolate, apple cider, or a lightly brewed coffee. For a kid party, set up a decorating station with extra candy eyes, sprinkles, and colored drizzle so guests can personalize their mummies.

Cultural Background

While cake balls are a modern American creation born from repurposing cake scraps into truffles, decorating them as mummies taps into Halloween’s playful iconography. The concept of wrapping a sweet treat in a coating echoes confectionery techniques worldwide, but these little mummies are an entirely contemporary, whimsical take on seasonal celebration.

Seasonal Adaptations

For autumn, fold in 1/2 teaspoon of ground cinnamon or pumpkin pie spice to the cake-cream cheese mix. For Christmas, switch to red velvet and use festive red and green sprinkles instead of eyes. For a summer party, use brightly colored candy melts and citrus-flavored cream cheese filling for a fresher profile.

Meal Prep Tips

Prepare the cake and ball cores a day or two ahead and freeze them raw or store refrigerated; melt and dip on the day of serving for the freshest finish. If transporting, chill the finished coated balls in a cooler with ice packs to maintain coating integrity.

These mummies are more than a cute idea — they’re a versatile, reliable sweet that brings people together. Try a batch this season and let the decorating become part of the celebration.