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 Time2 hrs
Cook Time25 mins
Total Time2 hrs 25 mins
- 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
- 1 pkg vanilla almond bark
Mix all cake ingredients together with an electric mixer. Pour into a greased 9X13 pan and bake for 25 minutes at 350.
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.
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.
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.
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).
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.
Store in refrigerator until ready to serve. Makes 48 cake balls.