Red Velvet Mummy Cake Pops |

Red Velvet Mummy Cake Pops

Prep Time: 1 hour

Cook Time: 30 minutes

Total Time: 1 hour, 30 minutes


Yield: 30 cake pops

Serving Size: 1 cake pop

Calories per serving: 210

Fat per serving: 11g

Saturated fat per serving: 6g

Carbs per serving: 28g

Protein per serving: 1g

Fiber per serving: 0g

Sugar per serving: 19g

Sodium per serving: 134mg

Cholesterol per serving: 19mg

Red Velvet Mummy Cake Pops


  • Nonstick Cooking Spray
  • 1 Box (15.25 Oz.) Moist Red Velvet Cake Mix
  • 3 Large Eggs
  • 1¼ Cups Water
  • ½ Cup Vegetable Oil
  • ¼ Cup plus 2 Tbsp Creamy Cream Cheese Frosting
  • 1¼ Packages (16 Oz. each) Vanilla Candy Coating, microwaveable
  • 30 Cake Pop Sticks
  • 1 (12 x 18-inch) Block of Styrofoam™
  • ½ Tbsp Mini Semi-Sweet Chocolate Chips


  1. Preheat oven to 350°F. Spray 13 x 9-inch baking dish with cooking spray. Line rimmed baking pan with parchment paper. Prepare cake as label directs with eggs, water and oil in prepared baking dish; cool.
  2. Break up cake into smaller pieces; pulse in food processor until it resembles small crumbs. Transfer cake crumbs to large bowl; with hands, work in frosting until mixture sticks together. Roll cake mixture into 1½-inch balls; place on prepared baking pan.
  3. Melt candy coating as label directs. Dip 1 end of cake pop sticks into candy coating, then insert into center of cake balls; freeze 20 minutes.
  4. Reheat remaining candy coating as label directs to melt, if necessary. Dip cake balls into candy coating to completely cover, allowing excess to drip off; stick upright into styrofoam. Refrigerate cake pops 10 minutes or until hardened.
  5. Reheat remaining candy coating as label directs to melt, if necessary; drizzle over cake pops to create “mummy wrap”. Place 2 chocolate chips on cake pops to make “eyes”; refrigerate until ready to serve. Makes 30 cake pops.