Preheat oven to 350°F and spray a 13×9 pan with vegetable oil.

In a large bowl, combine cake mix, pudding mix, eggs, water, and oil. Beat at medium speed for 2 minutes.

Pour batter into the prepared pan and bake for 30–40 minutes or until a toothpick inserted in the center comes out clean.

Cool the cake in the pan for 10 minutes, then crumble it completely in a large bowl.

Add frosting and mix well until the mixture becomes dough-like.

Shape into small balls and place them on a parchment-lined tray.

Chill for at least 2 hours to firm up.

Melt candy melts in 30-second intervals in the microwave (50% power), stirring after each interval until smooth.

Dip each stick tip into the melted candy and insert into a cake ball. Freeze for 20 minutes until firm.

Dip each cake pop completely in melted candy, letting the excess drip off.

Decorate with sprinkles, candy eyes, or drizzle extra candy melt for a mummy effect.

Let them set completely before serving.