Print

Perfect Pastel Halloween Funfetti Cake Pops Easy Spooky Candy Recipe

pastel halloween funfetti cake pops - featured image
Print Recipe

These pastel Halloween funfetti cake pops combine moist funfetti cake with a creamy candy coating and spooky decorations, perfect for festive celebrations with a playful twist.

Ingredients

Scale
  • 1 box (15.25 oz / 432 g) Funfetti Cake Mix (preferably Duncan Hines)
  • 3 large eggs, room temperature
  • 1/2 cup (120 ml) vegetable oil
  • 1 cup (240 ml) water
  • 1 tsp (5 ml) vanilla extract
  • 1 cup (240 g) cream cheese frosting, store-bought or homemade
  • 12 oz (340 g) pastel candy melts (lavender, mint green, pale orange), Wilton brand recommended
  • Spooky candy decorations: small edible eyes, black sugar sprinkles, Halloween-themed confetti sprinkles
  • 1/4 cup (45 g) white chocolate chips (optional)
  • 20–24 cake pop sticks, food-safe and sturdy

Instructions

  1. Preheat your oven to 350°F (175°C). Grease or line a 9×13-inch (23×33 cm) baking pan with parchment paper.
  2. In a large bowl, combine the cake mix, eggs, vegetable oil, water, and vanilla extract. Beat with an electric mixer for 2-3 minutes until smooth and well combined.
  3. Pour the batter evenly into the prepared pan. Bake for 28-32 minutes, or until a toothpick inserted in the center comes out clean. Remove from oven and let cool completely on a wire rack, about 1 hour.
  4. Once cooled, crumble the cake into a large bowl using your hands or a fork, ensuring no large chunks remain.
  5. Add 1/2 cup (120 g) cream cheese frosting to the cake crumbs and mix thoroughly until the mixture holds together when pressed. Add more frosting if needed, but do not overdo it.
  6. Roll the mixture into 1 1/4-inch (3 cm) balls and place on a parchment-lined baking sheet. You should get about 20-24 balls. Chill in the fridge for at least 2 hours or until firm.
  7. Melt the candy melts in a microwave-safe bowl in 30-second intervals, stirring between each, until smooth. Avoid overheating; ideal temperature is around 104°F (40°C).
  8. Dip the tip of each cake pop stick into the melted candy coating, then insert it halfway into each cake ball to secure the stick.
  9. Holding the stick, dip each ball into the candy coating, turning to coat fully. Gently tap off excess coating and place the pop upright in a styrofoam block or on parchment paper.
  10. While the coating is still wet, decorate with edible eyes, black sugar sprinkles, and Halloween confetti sprinkles.
  11. Allow the cake pops to set completely at room temperature or refrigerate for 15-20 minutes.
  12. Serve and enjoy! Best enjoyed within 2 days but can be refrigerated up to 5 days.

Notes

If candy coating is too thick, stir in a teaspoon of vegetable oil to smooth it out. Avoid overheating candy melts to prevent bitterness and dull finish. Chill cake balls thoroughly before dipping to prevent coating from sliding off. Use quality candy melts like Wilton for best results. Cake pops can be made ahead and stored in the fridge for up to 5 days or frozen for up to 1 month.

Nutrition

Keywords: Halloween cake pops, funfetti cake pops, pastel cake pops, spooky candy coating, easy Halloween treats, cake pop recipe, festive desserts

Find it online: https://noshbelle.com/perfect-pastel-halloween-funfetti-cake-pops-easy-spooky-candy-recipe/