Bake cake mix according to package directions. Let cool.

Crumble the baked cake and place in the large bowl with an electric mixer. Add the cream cheese and mix until combined.

Roll the mixture into approximately 36 2-tablespoon-sized balls.

Place on a parchment-lined baking sheet and freeze for 30 minutes. Note: this step isn’t completely necessary, but it makes it easier when dipping them in the almond bark.

Melt the almond bark or candy coating according to package directions. Dip each cake ball into the melted almond bark and press two candy eyeballs into each one.

Once the almond bark has hardened, drizzle additional almond bark onto each ball for a mummy-like appearance. Serve and enjoy!