Mix the crumbled cake with cream cheese frosting in a large bowl until well combined; the mixture should be moldable but not sticky.
Roll the cake mixture into 1-inch spheres, pressing gently to shape and smoothing the surface with your hands.
Place the cake balls on a baking sheet lined with parchment paper and insert a lollipop stick into each, pressing halfway through.
Chill the assembled cake pops in the refrigerator for at least 30 minutes to firm up and make them easier to dip.
Heat the white chocolate melts in a double boiler or microwave until smooth and melted, listening for a gentle bubbling sound or a shiny, fluid consistency.
Dip each chilled cake pop into the melted chocolate, swirling gently to coat evenly, then let any excess drip off before placing on the parchment-lined sheet.
Use toothpicks or fine-tipped brushes to add bloodshot veins with red food coloring on the white coating once the chocolate begins to set, creating the bloodshot eye effect.
Once the base coating is firm, use colored icing or additional chocolate to add detailed irises—blue, green, or brown—and a tiny white dot of icing for the eye's highlight, giving a lifelike appearance.
If desired, add small candy or fondant pieces for ears or other creepy details, attaching them with a dab of melted chocolate.
Allow the cake pops to sit at room temperature for about 10 minutes to set fully before serving.
