Preheat your oven to 350°F (175°C). Prepare the cake mix according to the package instructions, combining it with the necessary eggs and milk for added richness. Pour the batter into a greased baking pan and bake for 25–30 minutes until a toothpick inserted in the center comes out clean. Once baked, allow the cake to cool completely on a wire rack.

Once cooled, crumble the cake into a large mixing bowl. Use your hands to break it into fine crumbs, adding your chosen frosting until the mixture resembles a moist dough.

Scoop out portions of the cake mixture and roll them into golf ball-sized balls. Place each ball on a lined baking sheet.

Refrigerate the cake pop formations for at least 30 minutes to maintain their shape.

Melt the chocolate coating in a microwave-safe bowl until smooth. Dip each cake pop into the chocolate, ensuring they are fully covered.

Apply candy eyes to each cake pop while the chocolate coating is still wet. Use red icing to create bloodshot effects around the candy eyes.

Place the cake pops upright in a styrofoam block or deep mug to set for about 30 minutes.