Easy, skinny Halloween mummy cake balls—made lighter by using a boxed cake mix, egg whites and fat‑free Greek yogurt. No butter needed, and they’re perfect for parties or school events.
Skinny Mummy Cake Balls
These mummy cake balls are an easy, crowd-pleasing Halloween treat. I made them for a preschool Halloween party because they’re less messy for little hands than frosted cupcakes. They’re adorable, simple to assemble and lighter than traditional cake pops because the batter uses fat‑free Greek yogurt and egg whites.
The method here is quick: instead of crumbling baked cake and mixing it with frosting, this version bakes uniform cake spheres in a cake pop pan. If you don’t own a pan, a cake pop maker can produce similar results; in my experience, a sturdy cake pop pan heats evenly and yields well-shaped balls. I recommend a reliable metal pan—it speeds up the process and makes cleanup easy.
The finished balls are dipped in white chocolate (I used white candy melts). If the coating is too thick, add a teaspoon of neutral oil to thin it so it coats smoothly. Drizzle remaining coating back and forth to create the mummy “wrap” effect, and press two mini chocolate chips in while the drizzle is still soft to form the eyes.
Tips for success
- Make the cake balls ahead of time and refrigerate. You can bake all of them, decorate only what you need, and freeze the rest to thaw later—this saves time on busy party days.
- Chill the cake balls for about 45 minutes before dipping. Cold centers help the chocolate adhere and prevent the coating from sliding off.
- If your coating is grainy or too thick, warm it gently in short bursts and stir. A small amount of neutral oil will thin candy melts or white chocolate for a smoother finish.
- Use parchment or wax paper when setting dipped balls to avoid sticking. Wooden skewers make dipping easier.
More Halloween ideas
- Candy Corn Fruit Parfaits
- French Bread Pizza Mummies
- Frozen “Boo”-nana Pops
- Pumpkin Cupcakes with Pumpkin Cream Cheese Frosting
- Pumpkin Snickerdoodle Cookies
Recipe: Skinny Mummy Cake Balls
Summary: Light Halloween cake balls made with boxed cake mix, egg whites and fat‑free Greek yogurt. Coated in white chocolate and decorated to look like mummies.
Yield: 48 cake pops
Prep time: 45 minutes (plus chilling)
Cook time: 18 minutes per batch
Total time: about 1 hour 45 minutes including chill time
Ingredients
- 16.5 oz package yellow cake mix
- 6 oz plain fat‑free Greek yogurt
- 1 cup water
- 2 large egg whites
- Baking spray
- 48 oz white chocolate or white candy melts (note: you will not use it all; buy extra so you have enough to coat)
- Mini chocolate chips, for eyes
- 1 wooden skewer (for dipping)
Instructions
- Preheat the oven to 350°F (177°C). Lightly spray the cake pop pan with baking spray.
- In a large bowl, combine the cake mix, Greek yogurt, 1 cup water and the 2 egg whites. Beat until just combined and smooth. Transfer the batter to a pastry bag or a large zip-top bag and snip the corner.
- Pipe the batter into the prepared cake pop pan cavities. Bake about 18 minutes, rotating the pan after 10 minutes for even browning. Allow the spheres to rest 5 minutes before carefully opening the pan.
- Remove the cake balls and trim any seam with scissors. Place them on a wire rack and repeat with remaining batter.
- Refrigerate the cake balls about 45 minutes so they firm up—this helps the dipping chocolate adhere.
- Melt the white chocolate or candy melts according to package directions, warming gently and stirring frequently. If the coating is too thick, add a small amount of neutral oil (a teaspoon at a time) to reach a smooth, dippable consistency.
- Insert a wooden skewer into a cake ball, dip it into the melted chocolate, and let the excess drip off. Place each dipped ball on parchment or wax paper to set.
- Put the remaining melted chocolate into a piping bag or a small zip-top bag with a tiny corner snipped and drizzle across the cake balls in a criss-cross pattern to create the mummy wrap look. Immediately press two mini chocolate chips into each ball for eyes while the drizzle is still soft.
- Let the cake balls set completely before serving or storing.
Notes
I weighed the chocolate used on each ball when calculating nutrition: approximately 0.4 oz of chocolate per cake ball. Although the recipe calls for a large package (48 oz) to ensure you have enough for coating, not all of it will be used.
Nutrition (per cake pop)
- Calories: 102.5 kcal
- Carbohydrates: 15 g
- Protein: 1.5 g
- Fat: 4 g
- Saturated Fat: 2.2 g
- Cholesterol: 2 mg
- Sodium: 68 mg
- Sugar: 7 g
These skinny mummy cake balls are a fun, lighter Halloween dessert that kids love. Prepare them ahead of time, chill, and decorate when you’re ready to serve for an easy, festive option.