PUMPKIN SPICE CAKE BALLS
These yummy little cake balls are a great fall treat! Extremely moist, they remind us of a pumpkin pie. With the candy coating, you're going to find yourself saying "I'll just have one more" a lot. They'll be great for a party, tailgate, or wherever you need to bring a little dessert.
Provided by Leah Robertson
Categories Other Desserts
Time 45m
Number Of Ingredients 6
Steps:
- 1. Mix together the first 4 ingredients.
- 2. Pour into 9x13 cake pan and bake as directed on the cake mix box.
- 3. Let cake cool.
- 4. Then crumble the cake and place into a large bowl.
- 5. Add cream cheese frosting and combine. Place cake mixture into the refrigerator for at least an hour.
- 6. Scoop out cake "dough" with a small cookie scoop or melon ball scoop.
- 7. Roll into balls. Put them back into the fridge to keep cold.
- 8. Melt almond bark as directed on package. Taking a few cake balls out the fridge at a time, coat cake balls with bark.
- 9. Place on wax paper to cool and decorate as desired.
PUMPKIN SPICE CAKE BALLS RECIPE - (4.5/5)
Provided by á-160091
Number Of Ingredients 11
Steps:
- Preheat oven to 350°F. Grease and lightly-flour two cake pans, set aside. In the bowl of a stand mixer, combine the cake mix, eggs, and pumpkin puree on medium-low speed until just combined. Then turn the speed up to medium-high and beat for 2 minutes, until light and fluffy. Divide the batter between the prepared cake pans and bake in preheated oven for 25 to 30 minutes, or until a toothpick inserted in the center comes out clean. Let the cake cool completely. To make the frosting, beat together the cream cheese and butter in the bowl of a mixer. Add in the powdered sugar, 1/2 cup at a time, until smooth. To make cake balls, break up the cake into a large bowl, add in the frosting, and using clean hands, smush it together until well-mixed. Using damp hands, form the mixture into 1-inch balls and place them onto a baking sheet. Once you've finished with all the mixture, place the baking sheet in the freezer. While the cake balls are chilling, melt the candy coating in a saucepan over low heat, until smooth. Add in the vegetable oil, a tablespoon at a time, until the mixture is the thickness of a thin Alfredo sauce. Do not try to thin out the coating with milk or water (it'll just make it clumpy). Turn off the burner. Remove the cake balls from the freezer, and working one at a time, gently drop a cake ball into the candy coating, and spoon more over top to coat. Fish out the ball with a spoon, and place it on wax paper to harden. Repeat with remaining cake balls, you should have just enough candy coating to do all the balls. For decoration, melt the semisweet chocolate in the microwave, using a spoon, drizzle it on the cake balls and then top with sprinkles.
PUMPKIN SPICE CAKE I
If you like spice cake, this is very good. Even if your family doesn't like pumpkin, I promise they'll never know there's pumpkin in this delicious cake. I even used this recipe for cupcakes at Thanksgiving so everyone could get a little more cream cheese frosting.
Provided by Lisa Yelverton
Categories Fruits and Vegetables Vegetables Squash
Time 1h30m
Yield 16
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10-inch Bundt pan. Sift together the flour, baking soda, salt, cinnamon, nutmeg, allspice, and ginger. Set aside.
- In a large bowl, cream together the shortening, eggs, brown sugar and white sugar until light and fluffy. Beat in the pumpkin puree. Beat in the flour mixture. Stir in the chopped pecans. Pour batter into prepared pan.
- Bake in the preheated oven for 60 to 65 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.
Nutrition Facts : Calories 383.7 calories, Carbohydrate 50.2 g, Cholesterol 23.3 mg, Fat 19.5 g, Fiber 2.1 g, Protein 3.9 g, SaturatedFat 4.5 g, Sodium 380 mg, Sugar 30.1 g
PUMPKIN-SPICED MINI "CAKE" BALLS
Provided by Food Network
Time 25m
Yield 12 servings
Number Of Ingredients 6
Steps:
- 1. Beat pudding mix, spice and milk with whisk in medium bowl for 2 min. Stir in COOL WHIP.
- 2. Cut a thin slice off each donut hole; discard. Cut donuts in half; fill with pudding mixture. Press each together gently to secure.
- 3. Place cut-sides down on plate. Drizzle with chocolate.
- Variation: Do not cut slices off bottoms of donut holes. Prepare recipe as directed. Insert lollipop stick into center of each donut hole to serve.
PUMPKIN-SPICED MINI 'CAKE' BALLS
Stuff donut holes with vanilla pudding, whipped topping and pumpkin pie spice drizzle with chocolate syrup. These Pumpkin-Spiced Mini 'Cake Balls' are so easy!
Provided by My Food and Family
Categories Home
Time 25m
Yield 12 servings
Number Of Ingredients 6
Steps:
- Cut thin slice off each donut hole; discard. Stand donuts on cutting board; carefully cut crosswise in half.
- Mix milk, dry pudding mix and spice in medium bowl with large spoon just until moistened. Immediately stir in COOL WHIP.
- Fill donut halves with pudding mixture; press together gently to secure. Stand on plate. Drizzle with chocolate.
Nutrition Facts : Calories 230, Fat 10 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 10 mg, Sodium 250 mg, Carbohydrate 0 g, Fiber 0.849 g, Sugar 0 g, Protein 3 g
PUMPKIN SPICE BREAD
This pumpkin spice bread recipe is at least 40 years old. It makes a very moist bread. It's been described as tasting like pumpkin pie without the crust. -Delora Lucas, Belle, West Virginia
Provided by Taste of Home
Categories Snacks
Time 1h10m
Yield 2 loaves.
Number Of Ingredients 13
Steps:
- Preheat oven to 350°. In a large bowl, combine sugar, oil and eggs; add pumpkin and mix well. In second bowl, combine the flour, baking soda, salt, cinnamon, nutmeg, baking powder, cloves and allspice; add to the pumpkin mixture alternately with water, beating well after each addition. , Pour into two greased 9x5-in. loaf pans. Bake until a toothpick inserted in the center comes out clean, 60-65 minutes. Cool in pans 10 minutes before removing to a wire rack to cool completely.
Nutrition Facts : Calories 197 calories, Fat 8g fat (1g saturated fat), Cholesterol 27mg cholesterol, Sodium 128mg sodium, Carbohydrate 30g carbohydrate (19g sugars, Fiber 1g fiber), Protein 2g protein.
SUPER EASY PUMPKIN SPICED MINI "CAKE BALLS"
In this recipe donut holes are used in place of making cake balls from scratch, HUGE time saver. You can used any spices, pumpkin, cinnamon, vanilla etc to make your own version of the filling. Also drizzle with any syrup, strawberry, caramel etc.This is a Jello.com recipe
Provided by Tylers Cook
Categories Dessert
Time 5m
Yield 36 cake balls
Number Of Ingredients 7
Steps:
- Beat pudding, spice and milk with whisk in medium bowl for 2 minutes.
- Stir in Cool Whip.
- Cut a thin slice off each donut on the bottom and discard. This is to make the donut sit up right.
- Cut donuts in half, fill with pudding mixture and press each halves back together gently to secure.Place cut sides down on plate to serve.
- Drizzle with chocolate syrup and powdered sugar,.
Nutrition Facts : Calories 25.7, Fat 0.8, SaturatedFat 0.6, Cholesterol 0.3, Sodium 47.5, Carbohydrate 4.4, Fiber 0.1, Sugar 3.7, Protein 0.2
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PUMPKIN SPICE CAKE BALLS - BUTTER WITH A SIDE OF BREAD
From butterwithasideofbread.com
Reviews 10Total Time 2 hrs 25 mins
- Mix all cake ingredients together with an electric mixer. Pour into a greased 9X13 pan and bake for 25 minutes at 350.
- Let the cake cool completely and then crumble all of the cake in a large mixing bowl. Make sure all of the cake is very finely crumbled before adding the frosting.
- Beat the frosting ingredients together with an electric mixer until smooth and well combined. Add the frosting to the cooled cake crumbs and mix by hand until the frosting is well combined with the crumbs.
- Place the mixture in the refrigerator for about 30 minutes. Once the mixture is chilled, roll into 1-inch balls and place on a wax-paper lined cookie sheet.
PUMPKIN CAKE BALLS (CAKE TRUFFLES) - IN FINE TASTE
From infinetaste.com
4.7/5 (6)Total Time 2 hrsCategory All DessertsCalories 54 per serving
- Take your loaf of pumpkin bread and using yourhands, crumble the loaf into fine crumbs. You should have about 9 cups of crumbs. See notes.
- In a large bowl, take your softened cream cheese and beat it with your hand mixer, until it is light and fluffy. Then add in the ground ginger, cinnamon, and 3 cups of pumpkin bread crumbs. Use your hand mixer to mix together to create a soft dough.
- Add in your remaining pumpkin bread crumbs and mix them in using your hand mixer. Your mixture will be similar to cookie dough. It might be a little crumblier, but should stick together and not fall apart when rolled into a ball. If your mixture is too dry you can add more cream cheese until you reach the desired consistency.
- Take your pumpkin bread cake mixture and scoop 1 tablespoon of dough and roll it into a ball. Place on a baking sheet lined with parchment paper. Repeat until all the pumpkin truffle mixture has been used up.
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