Pumpkin Cake Balls

19 10 2011

So remember when I promised these?

Well friends, here you go!

A few weeks ago, I was craving something pumpkiny, and something chocolately. I  knew exactly what I wanted- pumpkin cake balls! Unfortunately, I was at work with no way of satisfying this craving. And, after work, I was headed home to NJ so I couldn’t even make them in the evening! Dah!

About a week after the craving hit, I finally had the time to make these babies. And let me tell you, they were perfect.

They’re really sweet, so one is plenty to satisfy a craving (But I often ate more than one in a sitting. It’s so easy to pop them in your mouth!)

These would be great to bring to a party, especially if you don’t want to eat them all yourself (but then again, you’ll probably want to).

Pumpkin Cake Balls

What you’ll need:

1 box butter cake mix (you could probably use yellow or vanilla too)
1 stick of butter
2/3 Cup Water
3 Large Eggs
(or whatever the box calls for to make the cake)
1 can pumpkin
1/2 tsp cinnamon
1/4 tsp ground ginger
1/8 tsp nutmeg
Cream cheese icing (Store bought, or homemade)
1 bag of chocolate chips

Prepare the cake batter as directed on the box. Then, blend in the pumpkin and the spices.

Bake as directed, until a toothpick comes out clean.

Let cool completely.

Prepare a cookie sheet, covering it with wax paper.

Then, crumble the cake into small pieces.

Prepare the icing.

Stir the icing into the crumbled cake, enough so that the cake is completely covered by the icing, but its not too icing-y. Note: I didn’t use the entire bowl. When you’ve reached the appropriate consistency, start rolling the cake into balls. Place the balls onto the cookie sheet and refrigerate for a few hours.

When you’re ready to dip them in chocolate, melt the bag of chocolate chips in a double boiler. (Or in a small pot on top of a slightly bigger pot, like I did.)

Pull the balls out of the fridge, and begin dipping in the melted chocolate. Warning, this part is messy! I dipped using two forks. It may be easier to make these as cake pops, using the stick to help you dip.

Place the dipped balls back on the cookie sheet and into the fridge, so the chocolate hardens. Or, eat them right away, if you don’t want to wait.

These are really rich, but REALLY good!


Question of the day: What kind of cake ball should I try making next?



7 responses

19 10 2011

ooh, I like the pumpkin cake ball variation!! It sounds delicious.

19 10 2011

I will be making this for next weekend’s Halloween party, thank you for the inspiration. I should dress up like a pumpkin since I’ve been eating so much this season. Instead, my boyfriend and I are going as “Rum and Coke” (his idea, not mine).

20 10 2011
Life's a Bowl

Yum! I LOVE pumpkin anything… If only I was a better baker :/

Hm, gingersnap, apple cinnamon, or peppermint chocolate would be good for fall and the coming winter months?!

20 10 2011

I love and hate you for posting this recipe… I will be a saint and make them for a Halloween party so then I can have them and not stuff my face….. too much!

21 10 2011

oh wow must make immediately. i would have to take these to an event or something because i absolutely do not need them sitting around my kitchen.

14 09 2012

What did you use the stick of butter for..am I missing something? 🙂

14 09 2012

The butter, water and eggs were what my box of cake mix called for. But, if your cake mix starts doesn’t have those, you can just make the cake as usual, and start your ingredients list at the pumpkin!

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