Prepare the cake mix according to the package instructions using a standard baking pan. Once finished, remove it from the oven and let it cool completely to room temperature. This ensures the cake doesn’t melt the frosting in the next step.

Once cooled, break the cake into large chunks and place them in a large mixing bowl. Use your hands or a fork to crumble the cake until it resembles fine crumbs. There should be no large lumps left in the bowl.

Add about half a cup of frosting to the cake crumbs. Use a spatula or your hands to mix it together until it reaches a dough-like consistency. You should be able to roll a ball that holds its shape perfectly without cracking.

Scoop about one tablespoon of the mixture and roll it between your palms to create a smooth, round ball. Repeat this until all the mixture is used, placing the balls on a baking sheet lined with parchment paper.

Melt a small amount of white candy melts. Dip the tip of each lollipop stick into the melted candy and then insert it halfway into a cake ball. This acts as glue to keep the cake on the stick. Place the tray in the freezer for 15-20 minutes to firm up.

Melt the remaining white candy melts in a deep bowl. Dip each chilled cake pop straight down into the coating until fully covered. Gently tap the stick on the edge of the bowl to remove excess chocolate. Stand them upright in a cake pop stand or a piece of styrofoam.

While the white coating is still slightly wet, press an M&M or a candy eye onto the center of the pop. If you are using M&Ms, use a black edible marker or a dot of melted dark chocolate to draw a pupil in the center of the candy once it is set.

Once the white coating has fully hardened, use a red edible ink marker or a toothpick dipped in red food gel to draw thin, squiggly lines radiating from the iris. This gives the cake pops their signature creepy, bloodshot look.