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Chocolate Covered Pumpkin Spice Cake Balls


  • Author: Jamie Harrington

Ingredients

  • Duncan Hines Spice Cake Mix (and ingredients to make the cake)
  • Ghirardelli White Melting Wafers
  • Ghirardelli Black Melting Wafters (optional, for drizzle)
  • 8 oz. Cream Cheese, softened
  • Pumpkin Spice (optional, for tops of cake balls)
  • Cake Pan (I used 2 round 9-inch cake pans)
  • Parchment Paper
  • Cookie Sheet
  • Microwave Safe Bowl
  • Electric Hand Mixer

Instructions

  1. Bake your cake according to the directions. Pro tip: Use a paper towel and rub crisco on the inside of the cake pan. Then cover the crisco is a thin layer of flour. Doing this will ensure the cake will pop right out of the cake pan once it’s baked.
  2. Once your cake has been baked and cooled, use 2 forks to “fluff” the cake. Basically you are chopping it into smaller pieces.
  3. Put your cake pieces and entire package of softened cream cheese into a large bowl.
  4. Use your hand mixer to mix the cake and cream cheese until mixed well. This takes about 2-3 minutes to incorporate all of the cream cheese into the cake. Once mixed, you should be able to mold the mixture together with your hands.
  5. Using your hands, form small balls about 1 inch in diameter and place onto a cookie sheet lined with parchment paper.
  6. Place into the freezer until the cake balls are hardened and firm.
  7. Melt the chocolate in the microwave falling the directions on the back. Be careful not to burn.
  8. Remove the cake balls from the freezer and use a teaspoon to dip them into the chocolate covering them completely. Return to the cookie sheet.
  9. If you want, you can sprinkle the tops with some Homemade Pumpkin Spice.
  10. Refrigerate until the chocolate hardens.
  11. Serve immediately or store in an airtight container until ready for consumption.