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+ servings

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!
Course Dessert
Cuisine American
Keyword cake pop, thanksgiving
Prep Time 10 minutes
Cook Time 35 minutes
Cooling Time 2 hours
Total Time 2 hours 45 minutes
Servings 28
Calories 153kcal



Cake Ingredients


  • Allow cake to cool after baking according to box directions.
  • Crumble entire cake in a large bowl with a fork.
  • Add frosting and work it into the cake crumbs with your hands until it forms a ball.
  • Roll dough into 1-inch balls and place them on a baking sheet lined with parchment.
  • Freeze them for 1 hour.
  • 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.
  • 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.
  • Before chocolate hardens, place an Oreo on the backside.
  • 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.
  • 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.
  • Chill before serving.


  • 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.


Calories: 153kcal | Carbohydrates: 21g | Protein: 1g | Fat: 7g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Sodium: 53mg | Potassium: 28mg | Fiber: 0.3g | Sugar: 17g | Vitamin A: 0.2IU | Calcium: 3mg | Iron: 1mg