Add cake mix, melted butter, eggs and water to a mixer bowl. Beat with an electric mixer until smooth, about 2 minutes.

Bake the cake according to package directions and cool to room temperature.

In a large bowl, add the cream cheese and beat with a mixer until fluffy.

Crumble the cooled cake into the bowl.

Mix the cream cheese and cake together until well combined. The mixture will be crumbly.

Press the dough into a ball.

Use a medium size cookie scoop to form the cake balls.

Place on a parchment lined baking sheet about 1 inch apart.

Place the baking sheet in the refrigerator for about 2 hours or in the freezer for 1 hour.

Chop almond bark into small pieces and melt over low heat or in a microwave safe bowl. Stirring until smooth.

Pour melted almond bark into a tall (heat proof) measuring glass. Dip cake balls into almond bark and remove using 2 forks.

Place on a parchment lined baking sheet.

Add a gummy work and candy eyes. If almond bark sets up on the cake balls before you decorate, just dot a little melted almond bark onto the candy before pressing onto the cake balls.

Use a bit of the almond bark (about 1/2 cup) to mix with orange food coloring (8-10 drops). Pour into a piping bag and cut a small opening from the tip.

Pipe orange almond bark onto each cake ball making spikes or dots.

Return to the baking sheet and refrigerate for 15 minutes or until almond bark is set.