Preheat the oven to 350°F. Line a baker’s half sheet with a parchment paper or silicone mat.

Make the cake batter according to the box directions.

Pour the cake batter into the prepared baking sheet and spread it evenly.

Bake for 15 minutes, or until the inserted toothpick comes out clean. Cool the cake completely.

Crumble the cooled cake in a large bowl.

Add the cream cheese and mix it well into the cake with clean hands. Make sure there’s no dry cake visible.

If desired, divide the cake mixture into 3 parts and color them with purple and orange food coloring.

Divide the cake pops into 1.5-inch balls and arrange them on a lined baking sheet. For witch finger cake pops, form the cake mixture into long fingers.

Refrigerate for 2 hours, or overnight.

Melt a small amount of almond bark with shortening in a microwave.

Dip a cake pop stick into the melted almond bark about ½-inch deep, then insert it into the chilled cake balls. Continue this process until all the cake balls have a stick. Put them back into the fridge.

Break pretzel sticks into 1-inch pieces. Put black sprinkles in a small bowl. And have candy eyes ready.

Melt green candy melts with 1-2 tablespoons of shortening in a 2-cup measuring cup in microwave until nice and smooth, according to package instructions.

Bring out about 10 cake balls at a time. Dip each cake ball into the melted candy coating until it’s fully covered, including the base. Gently shake it to let the excess coating to drip off.

Working quickly, dunk the top of the cake balls into the bowl with sprinkles. And place the cake pops upright into a Styrofoam, or box, or special cake pop stand.

Poke the pretzel sticks into the lower half of the cake balls. (TIP: It’s easier to poke the sticks from both sides at the same time.)

And finally place the candy eyes. If the coating is already set, simply use the candy melt as a glue.

Once the coating completely dry, draw the mouth with stiches.

I love using orange cake mixture with white coating for pumpkin cake pops. Orange cake shows through white coating for a pretty effect!

Using a cake pop stick, make dented lines from the top of the cake pop to the base. We find make wider dents work best as it shows up better after dipping the cake pops in the coating. Place the cake balls back into the fridge.

Melt white candy melts with 1-2 tablespoons of shortening in a 2-cup measuring cup in microwave until nice and smooth, according to package instructions.

Bring out about 10 cake balls at a time. Dip each cake ball into the melted candy coating until it’s fully covered, including the base. Gently shake it to let the excess coating to drip off.

Place the cake pops upright into a Styrofoam, or box, or special cake pop stand.

Immediately put a mini chocolate chip on top.

If desired, you can also sprinkle the cake pops with orange sanding sugar all over right after dipping in the coating.

Melt white candy melts with 1-2 tablespoons of shortening in a 2-cup measuring cup in microwave until nice and smooth, according to package instructions.

Bring out about 10 cake fingers at a time. Dip each cake finger into the melted candy coating until it’s fully covered, including the base. Gently shake it to let the excess coating to drip off.

Place the cake pops upright into a Styrofoam, or box, or special cake pop stand.

Immediately place an almond slice on top for fingernails.

Using a spare cake pop stick, or a toothpick, make a few horizontal lines to resemble wrinkles on finger joints.

Separate the Oreo cookies from the filling and break the cookies in half. And have candy eyes ready.

Melt chocolate almond bark in a 2-cup measuring cup in microwave until nice and smooth, according to package instructions.

Bring out about 10 cake balls at a time. Dip each cake ball into the melted almond bark until it’s fully covered, including the base. Gently shake it to let the excess coating to drip off. And place the cake pops upright into a Styrofoam, or box, or special cake pop stand.

Working quickly, poke two Oreo halves into the sides of the cake balls. (TIP: It’s easier to poke the cookies from both sides at the same time.)

And finally place the candy eyes. If the coating is already set, simply use the candy melt as a glue.

Melt a small amount of chocolate almond bark.

Take the mini cone and dip it into the melted chocolate coating and immediately place it on top of a mini Stroop waffle. Let them set and harden.

Place the “witch hats” on a baking sheet and spray them with black food coloring spray. Let them air dry completely. (TIP: I don’t like to spray it indoors. I take it outside, if weather allows, or I do it in the garage.)

Melt chocolate almond bark in a 2-cup measuring cup in microwave until nice and smooth, according to package instructions.

Bring out about 10 cake balls at a time. Dip each cake ball into the melted almond bark until it’s fully covered, including the base. Gently shake it to let the excess coating to drip off. And place the cake pops upright into a Styrofoam, or box, or special cake pop stand.

Put a dollop of almond bark on top of the cake pop and place the prepared witch hat. Hold the hat for a few seconds to let the almond bark to set.

Melt purple or blue melting wafers in a 2-cup measuring cup in microwave until nice and smooth, according to package instructions.

Prepare black sprinkles in small bowl and have candy eyes ready.

Bring out about 10 cake balls at a time. Dip each cake ball into the melted coating until it’s fully covered, including the base. Gently shake it to let the excess coating to drip off.

Immediately dunk the top into the sprinkles. And place the cake pops upright into a Styrofoam, or box, or special cake pop stand.

Put candy eyes however your heart desires.

Let the cake pops set for about an hour before packaging.