Pumpkin cake balls
chocolate covered pumpkin cake balls
Equipment
- 1 Mixer (hand held or stand)
- 1 9 x 13 cake pan
- 1 cookie sheet
Ingredients
- 1 box yellow cake mix
- 15 oz can pumpkin puree
- ½ tsp nutmeg
- ½ tsp clove
- ½ c milk
- 1 can whipped vanilla frosting
- 6 squares almond bark
Instructions
- Combine yellow cake mix, can of pumpkin, nutmeg & cloves with your mixer
- Spread mixture into sprayed 9 x 13 cake pan then pour 1/2 cup milk gently over the top. This creates a very moist cake.
- Place in the oven at 350° for 25-30 minutes until a knife inserted comes out clean
- Whip your frosting to make it extra airy and smooth.
- Remove your cake from the oven and let it cool. Then crumble it into the bowl with the frosting and mix until well combined.
- Place the bowl in the freezer to chill for 30 minutes then form into approx. 2 inch balls and insert the cake pop sticks.
- Place back in the freezer while you melt the chocolate
- Remove cake balls from freezer and dip in melted chocolate or use a spoon to drizzle it over them and place them down on parchment paper to cool and harden.
- Store in the refrigerator until you're ready to eat.
Notes
- You can also use pumpkin spice cake mix
- You can use cream cheese frosting
- You don't have to use cake pop sticks you can just make cake balls
- You can used colored chocolate melts or add sprinkles
Nutrition
Calories: 3750kcalCarbohydrates: 670gProtein: 28gFat: 101gSaturated Fat: 93gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gTrans Fat: 1gCholesterol: 15mgSodium: 3917mgPotassium: 1311mgFiber: 19gSugar: 447gVitamin A: 66380IUVitamin C: 18mgCalcium: 1357mgIron: 17mg
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