I’m always looking for little pumpkin treats for this time of year (and great pumpkin sweets for Thanksgiving Day!). I made some traditional cake balls and pumpkin-ed them up for a yummy little dessert your friends and family will love!
This should make at least 2 dozen cake balls.
1 box spice cake mix
1/2 cup vegetable oil
1 cup water
1 cup canned pumpkin (I used Libby’s)
1 can store bought cream cheese frosting
8 oz vanilla or white chocolate candy coating (found on the chocolate chip aisle)
Preheat oven to 350 degrees.
Grease a 9×13 baking dish and set aside.
In a mixing bowl, combine your cake mix, eggs, vegetable oil, water and pumpkin with an electric mixer. Pour batter into prepared baking dish and bake about 28 to 30 minutes or until a toothpick inserted in the middle comes out clean.
Once the cake has been baked and cooled, crumble your baked cake into a large mixing bowl. Add the entire container of store bought frosting to crumbled cake. Combine cake crumbles and frosting together.
Using your hands, form cake mix into round balls (walnut size or so).
Place each ball on a baking sheet lined with wax paper. Once all of your balls are formed, place baking sheet in the freezer to firm (at least 4 hours but as much as over-night).
Once you’re ready to start dipping your cake balls, leave them in the freezer and get everything else ready. You want your cake balls really cold to help with the decorating. In a microwavable bowl, melt your white chocolate candy coating (stir every 30 seconds until all melted). Once chocolate is melted, take one cake ball and roll it in the chocolate using two forks. Once covered, remove back to wax paper. Then, dip your second ball in chocolate and repeat.
Once your cake balls have been dipped, place them in the fridge until ready to serve.
These little bites of cake are simply fabulous! They are perfect for entertaining, perfect for holidays and perfect with a cup of coffee on a Tuesday afternoon…they’re just perfect.