Monday, December 5, 2011

Pumpkin Spice Cake Balls


One box Spice Cake Mix 
1 Cup canned pumpkin
3/4 cup water
1/3 cup vegetable or canola oil
4 large eggs
1 can cream
cheese frosting
2 pkg. almond bark

Garnish with ground cinnamon.

Beat cake mix, pumpkin, water, oil, and eggs together and bake in a 13 x 9" pan.  Make sure cake is completely baked (no gooey middle) before removing from oven. Let cool on wire rack COMPLETELY.
Crumble the cake apart in a bowl and add the cream cheese frosting. Use your fingers to mix together ( I used my kitchen aid mixer) and form into a bite size ball . Place on wax paper and refrigerate several hours.
Melt the bark per pkg instructions and roll with a spoon and place on another waxed paper sheet.  Sprinkle tops with a little cinnamon after you dip each ball before the bark hardens.  Store in refrigerator.  (I put my trays back into the fridge to let them harden before I transferred them to their dish or container.)

This made almost 100 balls.  (I think because I made them smaller for more bite size use.)  If you make them larger, it will make fewer balls.  The recipe I modified said it made 50 balls. 

Thanks Laura B. for the idea!  Everyone seemed to enjoy them.


The Munck Family said...

YUM...we need to try these! The girls have made some but not this kind. I can smell these now, ummmm!

Cinnamon said...

Those do look delicious. The problem I have it when there is delicious food in the house I eat it :-0