Sunday, September 22, 2013

Pumpkin Spice Cake Balls

These are delectable. Cake pops are a little tedious, but really easy. And since we are in the season of

Of course yummy pumpkin ones are needed.

You can use 3/4ths of a can of store bought frosting if you'd like, but I prefer homemade cream cheese frosting. *EDIT* for all that is holy and good, do NOT use store bought! I had to dump an entire recipe out because it tasted like the can. GROSS. Horrible. Awful. Don't do it

You can also use white chocolate almond bark if you prefer. I like regular chocolate

Pumpkin Spice Cake Balls


1 box spice cake mix
1 can pure pumpkin
1/2 cup vanilla yogurt

1 block 1/3rd fat cream cheese, room temp
3 tbsp butter, room temp
2 cups powdered sugar
2 tsp vanilla

1 package chocolate almond bark, divided
2 tbsp coconut oil, divided

1 tbsp sea salt
2 tsp cinnamon (vietnamese if you can find it)

Mix the cake mix, pumpkin, and yogurt (omit the box mix ingredients)

Cook it according to box instructions. Let cool completely

In a mixing bowl, whip frosting ingredients until well combined

Crumble the cake mix into the mixing bowl. With a large spoon or your hand, mix the cake into the frosting until it disappears.

Form into walnut sized balls. Place on parchment paper lined pan and freeze 1 hour, up to 3 days.

Melt half the almond bark in the microwave at 15-30 second bursts. Add 1 tbsp coconut oil and mix well. Mix the salt and cinnamon in a small bowl.

Using a fork, swirl the ball in the chocolate and scoop up with a fork. Tap the excess off and immediately sprinkle with a pinch of salt and cinnamon.

Let set on parchment paper until dried.

Keep chilled if using homemade frosting. 

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