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–+ servings

Creepy Crawly Spider Cake Pops

These Creepy Crawly Spider Cake Pops are a spooky, fun, and kid-friendly Halloween treat! Made with chocolate cake, frosting, candy coating, and licorice legs, they’re adorable and surprisingly easy to make—perfect for parties and trick-or-treat events.
Prep Time 45 minutes
Cook Time 30 minutes
Chill Time And Decorating Time 30 minutes
Total Time 1 hour 45 minutes
Serving Size 18 Pops

Equipment

Ingredients

Cake and Frosting

  • 15.25 oz chocolate cake mix
  • 3 eggs or as called for on box
  • 1/2 cup vegetable oil or as called for on box
  • 1 cup water or as called for on box
  • 1 cup chocolate frosting

Decoration and Assembly

  • 12 oz chocolate candy coating or melting chocolate
  • 18 lollipop sticks
  • 1/4 cup candy eyes about 36 eyes
  • 36 inches black or brown licorice strings cut into 1.5-inch segments for legs
  • 2 tablespoons sprinkles optional
  • 1 small tube edible glue optional
  • 1 small tube white gel icing optional

Instructions

  • Prepare the chocolate cake mix according to package instructions using eggs, oil, and water. Bake in a prepared baking tray. Let it cool completely.
  • Once cooled, crumble the cake into a large mixing bowl. Add 1 cup of chocolate frosting and mix until the texture is like playdough.
  • Scoop and roll the mixture into 1-inch balls. Place them on a parchment-lined tray.
  • Freeze the cake balls for about 30 minutes to firm up.
  • In a microwave-safe bowl, melt the chocolate candy coating according to package directions.
  • Dip the tip of each lollipop stick into melted chocolate, then insert it into a cake ball. This helps anchor the stick.
  • Dip each cake pop into the melted chocolate until fully coated. Immediately press on 2 candy eyes and insert 8 short licorice legs (4 on each side). Add sprinkles if desired.
  • Stand cake pops in a styrofoam block to dry and set fully.
  • Use white gel icing to add fangs or smiles. Use edible glue if eyes or other decorations aren’t sticking.
  • Allow to cool completely. Store at room temp (3 days), refrigerate (1 week), or freeze (1 month, tightly wrapped).