If you’ve been searching for the perfect sweet treat to serve this fall, look no further. This Spiced Pumpkin Cake Truffles Recipe places everything you love about cake and the pumpkin flavors symbolic of fall into a little cake truffle.
Don’t let the small size of these treats fool you, the best things come in small packages!
Ingredients:
1 box yellow cake mix
3 eggs
¼ cup oil
½ cup water
2 cans pumpkin puree
½ teaspoon nutmeg
½ teaspoon cinnamon
½ teaspoon ginger
½ teaspoon allspice
1 container cream cheese frosting
4 4 oz. white chocolate baking bars
Directions:
Preheat your oven to 325°. Combine the cake mix, eggs, oil, water, pumpkin puree, and spices in a large bowl. Blend with a hand mixer until smooth. Pour the mixture into a 9”x13” baking pan and bake for 35 minutes. Remove and allow to cool.
*Baking times may vary. If necessary, check to see if the cake is done by poking it with a toothpick. If the toothpick is clean when removed and doesn’t have any crumbs on it, the cake is done.
When the cake is finished baking, use a spatula to crumble it in the pan. Mix the frosting into the crumbled cake. Line a baking sheet with wax paper. Use your hands to form ping-pong sized balls out of the cake and frosting mixture. Place them on the baking sheet, then freeze or refrigerate to help harden.
Bring a small pot of water to a low simmer. Place a heatproof bowl over the top of the pot, and place the chocolate in the heatproof bowl. Stir frequently until the chocolate is melted. DO NOT let any steam or moisture get into the bowl, as it will ruin the consistency of the chocolate.
Once the cake balls have had time to harden, dip them in the chocolate and place them back on the baking sheet. Return them to the refrigerator until you are ready to serve.
*Makes about 4 dozen cake truffles.
Print this Recipe:
Spiced Pumpkin Cake Truffles Recipe
This Spiced Pumpkin Cake Truffles Recipe places everything you love about cake and the pumpkin flavors symbolic of fall into a little cake truffle.
Ingredients
- 1 box yellow cake mix
- 3 eggs
- ¼ cup oil
- ½ cup water
- 2 cans pumpkin puree
- ½ teaspoon nutmeg
- ½ teaspoon cinnamon
- ½ teaspoon ginger
- ½ teaspoon allspice
- 1 container cream cheese frosting
- 4 4 oz. white chocolate baking bars
Instructions
- Preheat your oven to 325°.
- Combine the cake mix, eggs, oil, water, pumpkin puree, and spices in a large bowl.
- Blend with a hand mixer until smooth.
- Pour the mixture into a 9”x13” baking pan and bake for 35 minutes.
- Remove and allow to cool.
- When the cake is finished baking, use a spatula to crumble it in the pan.
- Mix the frosting into the crumbled cake.
- Line a baking sheet with wax paper.
- Use your hands to form ping-pong sized balls out of the cake and frosting mixture.
- Place them on the baking sheet, then freeze or refrigerate to help harden.
- Bring a small pot of water to a low simmer. Place a heatproof bowl over the top of the pot, and place the chocolate in the heatproof bowl.
- Stir frequently until the chocolate is melted.
- DO NOT let any steam or moisture get into the bowl, as it will ruin the consistency of the chocolate.
- Once the cake balls have had time to harden, dip them in the chocolate and place them back on the baking sheet. Return them to the refrigerator until you are ready to serve.
Nutrition Information:
Yield: 48 Serving Size: 1Amount Per Serving: Calories: 114Total Fat: 5gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 14mgSodium: 94mgCarbohydrates: 16gFiber: 1gSugar: 11gProtein: 2g
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