Crumb the prepared cake into fine pieces in a mixing bowl until uniform.
Add frosting to the cake crumbs and gently fold together until the mixture is moist and can be shaped easily.
Scoop out portions of the mixture and roll them between your palms to create smooth, round spheres about 1.5 inches in diameter.
Insert a lollipop stick into each cake ball, about halfway through, pressing gently to secure.
Place the cake pops on a parchment-lined baking sheet and chill in the freezer for about 15 minutes to firm up.
Meanwhile, melt the white chocolate in a microwave or double boiler until smooth and glossy, about 2-3 minutes.
Dip each chilled cake pop into the melted white chocolate, swirling gently to coat evenly, then hold upright to let excess drip off.
Place the coated cake pops back on the parchment to set. You can refrigerate them for faster setting if desired.
Using a small brush or a piping bag, add red food coloring to create bloodshot veins and blood around the edges for a creepy effect.
Use black gel color to carefully add a small dot for the pupil in the center of each white surface, creating a realistic eyeball look.
Optional: Brush on edible red glitter or shimmer for a more eerie, blood-like sheen, then let everything set completely.
Once decorated and fully set, serve these spooky Monster Eyeball Cake Pops on a platter for your Halloween party or dessert table.
