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Pumpkin Cake Balls

Fun cake alternative for your next birthday or cocktail party.

Cake

  • 19 oz (3 cups) GF Vanilla Cake Mix
  • 3 Eggs
  • 1/4 cup Vegetable or Canola Oil
  • 15 oz can Pumpkin
  • 2 tsp Pumpkin Pie Spice

Frosting

  • 3/4 of a can Cream Cheese Frosting (make sure it's gluten free)
  • 1 bag Chocolate Chips
  • 2 Tbsp Shortening or Oil

Directions

Cake

Step 1

Preheat oven to 325°F. Grease a 9x13 pan.

Step 2

In the bowl of a stand mixer, combine all cake ingredients and mix on low about 30 seconds. Increase the speed and mix 2 minutes.

Step 3

Pour into prepared pan and bake for 30-35 minutes or center tests clean.

Step 4

Allow cake to cool on wire rack.

Step 5

In a large bowl, crumble cake (I used a wooden spoon, and this cake was rather dense, so it took a little effort).

Frosting

Step 1

Add 3/4 can of frosting to cake crumbs (don't use the entire can, or it will be too wet).

Step 2

Using a wooden spoon or hand mixer, mix the frosting and crumbs until moist and well combined.

Step 3

Form into balls (I made 36).

Step 4

In a microwave safe bowl, combine chocolate chips and shortening, microwave in 30 second interval, stirring as needed, until melted and smooth.

Step 5

Dip cake balls into chocolate, and using a slotted spoon, fork, or one of those Easter egg dye dippers (some people prefer to use a toothpick, but this never works for me) coat the cake ball entirely in chocolate and allow to set on a foil or parchment-lined baking sheet. (Dipped cake balls can be placed in the freezer of refrigerator to speed up the chocolate setting).
Pumpkin Cake Balls

Servings: 36

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Products Used in this Recipe

Gluten Free
GF Vanilla Cake Mix

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