PUMPKIN SPICE CAKE BALLS

Pumpkin Spice Cake Balls are delicious little bites of pumpkin cake mixed with cream cheese frosting and then coated in white chocolate!

Pumpkin Spice Cake Balls are my go-to fall treat and I make them whenever I go to a party because they are always so popular! I love making truffles and cake balls during the holiday season because they are so pretty and perfectly portioned to give out as gifts to teachers, neighbors and friends. I used my Pumpkin Chiffon Cake recipe for the cake part of the recipe because it is the most delicious pumpkin cake ever! Add some cream cheese frosting and white chocolate and the results are absolutely incredible!

Pumpkin Spice Cake Balls are delicious little bites of pumpkin cake mixed with cream cheese frosting and then coated in white chocolate!

PUMPKIN SPICE CAKE BALLS

Cake

  • 1 white cake mix
  • 3/4 cup water
  • 2 eggs
  • 1/4 cup oil
  • 1 cup pumpkin
  • 2 tsp. pumpkin pie spice
  • 1 tsp. baking soda

Cream Cheese Frosting

  • 1/2 cup butter, softened to room temperature
  • 2 oz cream cheese, softened to room temperature
  • 1 1/2 cups powdered sugar
  • 1/2 tsp vanilla

Chocolate Coating

  • 1 pkg. vanilla almond bark
  1. Mix all cake ingredients together with an electric mixer. Pour into a greased 9X13 pan and bake for 25 minutes at 350.
  2. Let the cake cool completely and then crumble all of the cake in a large mixing bowl. Make sure all of the cake is very finely crumbled before adding the frosting.
  3. Beat the frosting ingredients together with an electric mixer until smooth and well combined. Add the frosting to the cooled cake crumbs and mix by hand until the frosting is well combined with the crumbs.
  4. Place the mixture in the refrigerator for about 30 minutes. Once the mixture is chilled, roll into 1-inch balls and place on a wax-paper lined cookie sheet.
  5. Place the cookie sheet in the freezer for about an hour before dipping the cake balls into melted chocolate (the dipping process will be SOOO much easier if you freeze the cake balls first).
  6. Melt the almond bark in the microwave according to package directions. Once fully melted, dip each cake ball into the melted chocolate, using two spoons to fully coat before placing the cake ball back onto the wax-paper lined cookie sheet. If desired, drizzle another type of chocolate on top, add sprinkles, or decorate any way you want.
  7. Store in refrigerator until ready to serve.  Makes 48 cake balls.

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Pumpkin Spice Cake Balls are delicious little bites of pumpkin cake mixed with cream cheese frosting and then coated in white chocolate! Pumpkin Spice Cake Balls are delicious little bites of pumpkin cake mixed with cream cheese frosting and then coated in white chocolate! Pumpkin Spice Cake Balls are delicious little bites of pumpkin cake mixed with cream cheese frosting and then coated in white chocolate!

Pumpkin Spice Cake Balls are delicious little bites of pumpkin cake mixed with cream cheese frosting and then coated in white chocolate!

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PUMPKIN SPICE CAKE BALLS

Pumpkin Spice Cake Balls are delicious little bites of pumpkin cake mixed with cream cheese frosting and then coated in white chocolate!
Prep Time 2 hours
Cook Time 25 minutes
Total Time 2 hours 25 minutes
Servings 48
Author Butter With A Side of Bread

Ingredients

Cake

  • 1 white cake mix
  • 3/4 cup water
  • 2 eggs
  • 1/4 cup oil
  • 1 cup pumpkin
  • 2 tsp. pumpkin pie spice
  • 1 tsp. baking soda

Cream Cheese Frosting

  • 1/2 cup butter softened to room temperature
  • 2 oz cream cheese softened to room temperature
  • 1 1/2 cups powdered sugar
  • 1/2 tsp vanilla

Chocolate Coating

  • 1 pkg vanilla almond bark

Instructions

  1. Mix all cake ingredients together with an electric mixer. Pour into a greased 9X13 pan and bake for 25 minutes at 350.
  2. Let the cake cool completely and then crumble all of the cake in a large mixing bowl. Make sure all of the cake is very finely crumbled before adding the frosting.
  3. Beat the frosting ingredients together with an electric mixer until smooth and well combined. Add the frosting to the cooled cake crumbs and mix by hand until the frosting is well combined with the crumbs.
  4. Place the mixture in the refrigerator for about 30 minutes. Once the mixture is chilled, roll into 1-inch balls and place on a wax-paper lined cookie sheet.
  5. Place the cookie sheet in the freezer for about an hour before dipping the cake balls into melted chocolate (the dipping process will be SOOO much easier if you freeze the cake balls first).
  6. Melt the almond bark in the microwave according to package directions. Once fully melted, dip each cake ball into the melted chocolate, using two spoons to fully coat before placing the cake ball back onto the wax-paper lined cookie sheet. If desired, drizzle another type of chocolate on top, add sprinkles, or decorate any way you want.
  7. Store in refrigerator until ready to serve.  Makes 48 cake balls.
Pumpkin Spice Cake Balls - Butter With a Side of Bread

Pumpkin Spice Cake Balls - Butter With a Side of BreadPumpkin Spice Cake Balls - Butter With a Side of Bread

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