Pumpkin Spice Cake Balls
I really like the way these cake balls look with a little dark chocolate drizzled on top and some fall-colored sprinkles, but, take it from me, don’t be tempted to swap out the candy coating for chocolate. I’ve done them with chocolate before, and they’re still delicious, but the chocolate way overpowers the pumpkin spice cake and cream cheese frosting. Stick with the vanilla or white chocolate coating.
- 1 (15.25-ounce) box spice cake mix
- 3 eggs
- 1 (15-ounce) can pumpkin puree
- 4 ounces cream cheese, softened
- 1/2 stick butter, softened
- 1 1/2 cups powdered sugar
- 1/2 teaspoon vanilla extract
- 1 pound vanilla candy coating
- 2 tablespoons vegetable oil
- 1 ounce semisweet chocolate
- Sprinkles, to taste
Preparation time 45mins
Cooking time 70mins
Adapted from backtoherroots.com
Preheat oven to 350°F. Grease and lightly-flour two cake pans, set aside.
In the bowl of a stand mixer, combine the cake mix, eggs, and pumpkin puree on medium-low speed until just combined. Then turn the speed up to medium-high and beat for 2 minutes, until light and fluffy.
Divide the batter between the prepared cake pans and bake in preheated oven for 25 to 30 minutes, or until a toothpick inserted in the center comes out clean. Let the cake cool completely.
To make the frosting, beat together the cream cheese and butter in the bowl of a mixer. Add in the powdered sugar, 1/2 cup at a time, until smooth.
To make cake balls, break up the cake into a large bowl, add in the frosting, and using clean hands, smush it together until well-mixed. Using damp hands, form the mixture into 1-inch balls and place them onto a baking sheet. Once you’ve finished with all the mixture, place the baking sheet in the freezer.
While the cake balls are chilling, melt the candy coating in a saucepan over low heat, until smooth. Add in the vegetable oil, a tablespoon at a time, until the mixture is the thickness of a thin Alfredo sauce. Do not try to thin out the coating with milk or water (it’ll just make it clumpy). Turn off the burner.
Remove the cake balls from the freezer, and working one at a time, gently drop a cake ball into the candy coating, and spoon more over top to coat. Fish out the ball with a spoon, and place it on wax paper to harden. Repeat with remaining cake balls, you should have just enough candy coating to do all the balls.
For decoration, melt the semisweet chocolate in the microwave, using a spoon, drizzle it on the cake balls and then top with sprinkles.
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