Instructions

1. Bake cake as directed on the box in a 9x13-inch baking pan.
2. Let cool completely (best if used the next day).
3. Crumble cake into a large bowl; add 3/4 cup frosting and mix until the cake forms a ball.
4. Place mini cones in the well of mini muffin tins.
5. Form the balls and fit them on the cones. This is done ahead of time to ensure that the balls fit properly.
6. Take the balls off the cones.
7. Melt some of the candy corn flavored candy melts in the microwave about 30 seconds or until melted and creamy.
8. Dip ONE cone at a time into the melted candy; fill with mini candy corn and fit a pre-made ball on top.
9. Place the cone back into the mini muffin well.
10. Once all the cones have been dipped, filled and the balls have been place on top; store in the refrigerator until candy hardens (about 10 minutes)
11. Melt enough of the candy melts to cover all the cake pops.
12. NOTE: If candy melts are too thick try adding a tablespoon of shortening. This should loosen up the candy and make dipping a lot easier.
13. Dip the whole cake pop into the melted candy; place back into the well of the mini muffins pans and place in refrigerator one more time to harden (about 10 minutes).