Ingredients

The following ingredients have 588 Servings
  • 1 spice cake mix + ingredients as per box
  • 1/4 cup pumpkin puree
  • 3 ounces cream cheese (room temperature)
  • 2 teaspoons half and half
  • 1 bag white chocolate candy melts
  • Ground Cinnamon for garnish

Instruction

  • Prepare and bake the cake according to directions on the box for a 9x13 cake. Let the cake cool completely.
  • Add the cream cheese, half and half and pumpkin puree to the bowl of an electric mixer fitted with the paddle attachment. Beat the ingredients until the come together.
  • Slice the cake into 10 pieces. With the mixer on the lowest setting, drop the cake pieces into the mixer with the pumpkin cream cheese mixture one at a time. Take care not to overmix. You want the mixture to just come together.
  • Roll 1-inch balls of the mixture and set them on a parchment lined baking sheet. Line a second baking sheet with parchment paper for the dipped cake balls.
  • Melt the chocolate according to the directions on the package. Using a fork, dip the cake ball into the chocolate. Gently tap the fork against the side of the bowl to allow the excess chocolate to drip off.
  • Using a toothpick, gently slide the cake ball off the fork onto the parchment paper. Sprinkle with ground cinnamon. Repeat until all the cake balls have been dipped.
  • Refrigerate the cake balls for 1 hour to allow the chocolate to harden. Serve chilled.
  • Store in an airtight container for 3-4 days.