This playful little project began as a last-minute Halloween party idea and quickly turned into a family tradition. I wanted something adorable and approachable that kids could help with, but also delicious enough for adults to keep sneaking seconds. These Mummy Cake Balls deliver exactly that: a plush vanilla interior with a hint of tang from cream cheese, coated in a smooth candy shell that sets to a perfect snap. The candy eyes and drizzled “bandages” make them irresistibly charming. The first time I made them, I used a basic white cake mix and was amazed at how well it held up once blended with cream cheese—no crumbling, just a truffle-like center that stays moist for days. Watching my kids gently press on the eyes and giggle as each mummy seemed to “come alive” is one of my favorite holiday kitchen memories. If you love a treat that’s easy to assemble, fun to decorate, and always the first to disappear from the dessert table, these are for you.

Ingredients

• White cake mix (prepared and cooled): Any 15.25-ounce box white cake mix works well. Bake per package directions (typically 350°F) and let it cool completely for clean crumbling and even texture.
• Cream cheese: Use 8 ounces full-fat cream cheese at room temperature for a smooth, truffle-like interior that binds the cake crumbs without being overly sweet.
• Vanilla almond bark (candy coating): About 16 ounces melts easily and sets with a clean snap. Choose a brand labeled for dipping; it gives a tidy finish and smooth drizzle.
• Candy eyes: These give the mummies their personality. Look for medium-size eyes so they read clearly against the white coating. Check labels if you need a gelatin-free option.

Instructions

Bake the Cake: Prepare the white cake mix per package directions (usually 350°F). Bake until a toothpick comes out clean. Cool the cake fully on a rack—this prevents steam from making the crumbs soggy and ensures a consistent, rollable mixture later. Mix with Cream Cheese: Crumble the cooled cake into a large bowl, breaking it down to fine crumbs. Add softened cream cheese and beat with an electric mixer on low until the mixture is uniform, thick, and slightly sticky. Avoid overmixing to prevent a gummy texture. Form Cake Balls: Scoop about 2 tablespoons of mixture per ball for bite-size treats. Roll gently between your palms to create smooth, even spheres. Aim for uniform sizing so they chill and dip at the same rate. Freeze the Balls: Arrange the balls on a parchment-lined baking sheet and freeze for 30 minutes. Chilling firms the centers, making dipping cleaner and reducing the risk of crumbs loosening in the coating. Melt the Almond Bark: Melt the vanilla almond bark according to package directions, typically in 30-second microwave bursts, stirring between each. Warm just until fluid and glossy—overheating can thicken or scorch the coating. Dip and Decorate: Using a fork or dipping tool, submerge each chilled cake ball, tap off excess, and place on parchment. Immediately press on two candy eyes before the coating sets so they adhere firmly. Drizzle Coating: Let the first layer set until just firm. Transfer a bit of melted coating to a piping bag or zip-top bag and drizzle back-and-forth lines to mimic mummy bandages. Allow to set fully. Serve: Once the drizzles harden, transfer the mummies to a platter or airtight container. Keep cool and dry until serving so the shells stay crisp and the centers remain creamy.

Storage Tips

Let the coating set completely before storing. Arrange the cake balls in a single layer in an airtight container, then add parchment between layers to protect the drizzle. At room temperature, they keep well for about 1 day if your kitchen is cool and dry. Refrigerate up to 5 days to maintain a snappy shell and a creamy center. For longer storage, freeze up to 2 months: place the balls on a sheet pan to freeze solid, then transfer to freezer-safe containers with parchment between layers. Thaw in the refrigerator for several hours before serving to prevent condensation from softening the coating.

Ingredient Substitutions

If you prefer less tang, swap half the cream cheese for 4 tablespoons of unsalted butter, softened. For a different flavor profile, try a yellow cake mix or funfetti for colorful speckles inside. If almond bark is unavailable, use white candy melts or white chocolate chips stabilized with 1 teaspoon of neutral oil per 1 cup chips for smoother dipping. Need dairy-light? Use a dairy-free cream cheese and a dairy-free white coating, noting that set and flavor may differ slightly. If candy eyes are not available, dot tiny circles of melted dark chocolate or mini chips to create eyes.

Serving Suggestions

Arrange your mummies on a black cake stand or a slate board for spooky contrast. Add a few crumbled chocolate cookie “crumbs” around the edges as edible dirt. For a party spread, pair them with orange slices, caramel apples, or a simple cocoa dip to complement the vanilla flavor. If you are making a dessert board, include pretzel rods dipped in leftover coating, chocolate-covered peanuts, and candied popcorn for varied texture. A final dusting of edible glitter makes them party-ready without hiding the cute eyes and bandage drizzle.

Cultural Background

Cake balls and cake pops became wildly popular in the late 2000s as a creative way to repurpose cake scraps into truffle-like bites. The method—combining crumbled cake with a binder such as frosting or cream cheese—quickly evolved into a playful decorating canvas. Mummy designs are a natural fit for Halloween baking traditions, echoing the holiday’s love of whimsical, mildly spooky sweets. Using candy coatings that set quickly allowed home bakers to craft character desserts without specialized tools, and the trend has stuck because it is both approachable and festive for all ages.

Seasonal Adaptations

For Christmas, tint a portion of the coating pale green and add tiny red sprinkle “berries” to transform mummies into festive “bandaged” ornaments. In spring, switch to a lemon cake mix and add pastel sprinkles over the drizzle for an Easter vibe. For birthdays, skip the eyes and use a funfetti interior with rainbow drizzle. You can also drizzle with tinted white coating—orange for fall, pink for Valentine’s Day, or school colors for team parties—keeping the same dependable cake-and-cream-cheese base.

Meal Prep Tips

To get ahead, bake the cake the day before and refrigerate it overnight. Roll the balls and freeze until solid, then store in freezer-safe containers for up to 2 months. When you are ready to finish, thaw in the refrigerator until just chilled (about 1 hour), then dip and decorate. Keep a warm towel near the coating bowl to wipe off condensation and maintain a clean work area. If the coating thickens, microwave for 10 seconds and stir thoroughly. Prepare extra parchment-lined trays so each batch can set without crowding.

Whether you are hosting a school bake sale, a neighborhood costume party, or a cozy family movie night, these Mummy Cake Balls bring smiles before the first bite. Have fun with the decorating, make them in stages, and enjoy the sweet satisfaction of a treat that always delights.