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.