Description
There’s a pumpkin palooza going on in these pumpkin spice cake balls that are full of comforting fall flavor!
Ingredients
- 1 (13.25 ounce) box spiced cake mix
- 1 cup water
- 1 (15 ounce) can pure pumpkin
- 1 (20 ounce) package vanilla almond bark or 2 (10 ounce) packages white candy melts
- Reserved cake crumbles
Instructions
- Preheat oven to 350°F.
- In a large bowl, stir together the cake mix, pumpkin and water until well combined. Spread into a lightly greased 9×13-inch baking dish and bake for 30 minutes or until a toothpick inserted in the center comes out clean. Let cool completely in baking dish.
- Reserve about 1/3 cup of cake crumbles from the baked edges of the cake to sprinkle on the cake balls as soon as you finish coating them in the candy coating.
- Crumble remaining cooled cake into the bowl of an electric mixer and beat on low speed until cake comes together in a moist ball. (You can do this step with your hands in a large bowl as well.)
- Roll the cake into 2-tablespoon sized balls and place them on a parchment-lined baking sheet. You should get about 30 cake balls. Place cake balls in the freezer for 30 minutes to flash freeze them.
- Melt the almond bark or candy coating according to package directions in a shallow bowl.
- Dip one frozen cake ball at a time into the melted almond bark and use a fork to turn it around until completely coated. Gently lift the coated cake ball from the candy coating with the fork and let the excess drip back into the bowl. Transfer back to the parchment-lined baking sheet and immediately sprinkle with some of the reserved cake crumbles. Repeat with remaining cake balls.
- Let cake balls rest until candy coating is completely set. If you didn’t top with the reserved cake crumbles, you can use orange food coloring to tint some of the melted almond bark and drizzle each coated cake ball with some of the melted orange-colored candy coating.