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Eyeball Cake Balls

Eyeball Cake Balls

Recipe shared by:Duncan Hines

Keep your eyes on your guests with these creepy cake balls.

  • Hands-on Time: 90 Minutes
  • Total Time: 180 Minutes
  • Servings: Up to 40 cake balls
  • Difficulty: EXPERT


Baking Instructions

  • Make cake according to directions on the Signature Classic French cake mix.
  • When cake has slightly cooled crumble it all into a crumb-like consistency using a fork.
  • Place crumbs in a large bowl and mix in ½ can of frosting until thoroughly combined.
  • Roll cake into round balls. The sizes of each ball do not need to be identical.
  • Place balls on wax paper and place in freezer for an hour.
  • Warm up ¼ of the can of frosting and cover each ball completely.
  • Place cake balls in fridge for another 30 minutes.
  • Place one Lifesaver gummy on each cake ball and using the two frosting gel pens, draw red lines coming from the Lifesaver and a black dot inside the center of it.

Tips & Inspirations

For a simple dulce de leche, submerge an unopened can of sweetened condensed milk in boiling water, simmer for 3 hours (less, if you want it a thinner consistency) and cool.

Pour 2-3 cups of sugar into a sealable container. Combine with the zest of one lemon, shake well and store. Lemon infused sugar can be used immediately or kept for months, just like regular sugar.

Keep brown sugar soft by adding a couple of marshmallows to the bag.

To make crystallized honey liquid again make it liquid again, place the honey jar in a container that allows water to move around it freely. Run under a hot water tap (shaking occasionally) until the crystals have melted.

Use an egg slicer to quickly slice strawberries. Freshly sliced strawberries are the perfect topping to Angel Food cake!

Reuse jelly, pickle or mason jars to keep your cupcake liners and icing tips clean and collected.

Variety is the spice of life, so try different toppings on your cakes. We used spice cake with dulce de leche, fig preserves, powdered sugar, marmalade and ginger preserve, apricot jelly and honey.

Clean caramel from a pot by filling it with water and letting it simmer on the stove—the warm water will wash it away.

Whenever grating chocolate on a cheese grater always hold the chocolate cube with the palm of your hand not your fingertips. This method will protect your finger tips from getting nicked.

By cooking in sheets the layers you can create simple and professional result. Eating a cake prepared in this way provides a moist multi layered experience allowing for many opportunities for creative flavor changes.
Try making a cake with two or three compatible layers for greater variety.

For additional texture, fold in 1/2 cup chopped walnuts to prepared cake batter before pouring into pan.

Use a non-flexible thin knife when cutting cake around curved stencils for a professional look.

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