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Turkey Cake Pops

These Thanksgiving turkey cake pops are as adorable as they are delicious. These easy cake pops come together quickly and are so cute!

Prep Time
10 mins
Cook Time
10 mins
Cooling Time
2 hrs
Total Time
2 hrs 45 mins
Servings: 28
Calories: 153 kcal
Course: Dessert
Cuisine: American

Ingredients

  • 16 oz chocolate bark
  • 1 teaspoon vegetable oil to smooth melted chocolate, if necessary
Cake Ingredients
  • chocolate cake mix prepared according to box directions
  • 1-3 tablespoon white frosting regular, cream cheese or buttercream frosting
Decorations
  • 28 thin dark chocolate Oreos
  • 84 candy corn candies
  • 56 Candy Eyeballs
  • 28 yellow candy balls for noses
  • 28 heart sprinkles for mouths

Instructions

    Cup of Yum
  1. Allow cake to cool after baking according to box directions.
  2. Crumble entire cake in a large bowl with a fork.
  3. Add frosting and work it into the cake crumbs with your hands until it forms a ball.
  4. Roll dough into 1-inch balls and place them on a baking sheet lined with parchment.
  5. Freeze them for 1 hour.
  6. Melt chocolate bark in a microwave-safe cup that cake balls can be dipped in. I prefer a 2 cup measuring cup. Add oil to chocolate if needed to smooth chocolate.
  7. Using two forks, roll each cake pop in melted chocolate, allowing excess to drip off. Place dipped cake pops on a baking sheet lined with parchment paper.
  8. Before chocolate hardens, place an Oreo on the backside.
  9. Carefully place the eyes, nose, and mouth in place. I like to use a tweezers. And if the chocolate hardens too quickly, you can add a bit of melted chocolate on the back sides of the eyes, noses, and mouths to act as glue.
  10. Finally, dip the tips of each candy corn in melted chocolate and place three of them on each turkey to create the feathers. You may have to hold them for a bit until the chocolate hardens.
  11. Chill before serving.

Notes

  • Use a 2-cup measuring cup for dipping the turkeys so you have enough depth to work with for dipping.
  • Immediately remove any cake crumbs that might fall into the melted candy before dipping a new batch.
  • I used Betty Crocker’s red velvet cake mix and cream cheese frosting. The box ingredients and instructions also call for 1 ¼ cups water, ½ cup vegetable oil, and 3 eggs to make the cake. The additional ingredients may vary depending on which cake mix is used. Or, use my amazing chocolate cake recipe if you prefer homemade cake.
  • You can also crumble the cake with an electric mixer (use beater attachments) and mix in the frosting on a low speed. I like to use my hands because 1) they’re already going to get dirty rolling the cake balls and 2) you know if you’ve added enough frosting by the feel of the dough - if it holds together, you’ve added enough.
  • Storage - If using cream cheese frosting, these cake pops must be stored in the refrigerator in an airtight container. However, if you use a vanilla buttercream or one made with room temperature-safe ingredients, you can leave the cake pops on the counter for 3 - 5 days.
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Nutrition Information

Calories 153kcal (8%) Carbohydrates 21g (7%) Protein 1g (2%) Fat 7g (11%) Saturated Fat 5g (25%) Polyunsaturated Fat 1g Monounsaturated Fat 1g Trans Fat 0.01g Sodium 53mg (2%) Potassium 28mg (1%) Fiber 0.3g (1%) Sugar 17g (34%) Vitamin A 0.2IU (0%) Calcium 3mg (0%) Iron 1mg (6%)

Nutrition Facts

Serving: 28Serving

Amount Per Serving

Calories 153

% Daily Value*

Calories 153kcal 8%
Carbohydrates 21g 7%
Protein 1g 2%
Fat 7g 11%
Saturated Fat 5g 25%
Polyunsaturated Fat 1g 6%
Monounsaturated Fat 1g 5%
Trans Fat 0.01g 1%
Sodium 53mg 2%
Potassium 28mg 1%
Fiber 0.3g 1%
Sugar 17g 34%
Vitamin A 0.2IU 0%
Calcium 3mg 0%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.