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-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
MINI PUMPKIN CAKES
Steps:
- Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper.
- Cut the tops from the pumpkins and set aside. Hollow out the centers of each pumpkin and place the pumpkins onto one of the prepared baking sheets. Prepare the cake mix according to the package instructions, stirring in 1/4 cup of the pumpkin seeds at the end. Pour some cake batter into each pumpkin, filling halfway. Sprinkle the top of each with the remaining 1/4 cup pumpkin seeds.
- Lightly brush the cut side of each pumpkin top with vegetable oil and sprinkle with sugar. Place the pumpkin tops cut-side down on the other baking sheet.
- Put both baking sheets in the oven. Bake the pumpkin tops for about 25 minutes, and then set aside to cool. Bake the batter-filled pumpkins until a wooden toothpick inserted in the centers comes out clean, about 1 hour. Cool completely on a cooling rack.
- Put a pumpkin top on each pumpkin cake and serve with maple syrup.
PUMPKIN-SPICED MINI "CAKE" BALLS
Cute little donut holes stuffed with pumpkin-spiced filling and drizzled with chocolate syrup make a quick dessert for fall. It's so easy the kids can help.
Provided by Allrecipes Member
Time 25m
Yield 12
Number Of Ingredients 6
Steps:
- Beat pudding mix, spice and milk with whisk in medium bowl 2 min. Stir in COOL WHIP.
- Cut thin slice off each donut hole; discard. Cut donuts in half; fill with pudding mixture. Press each together gently to secure.
- Place, cut-sides down, on plate to serve. Drizzle with chocolate.
Nutrition Facts : Calories 223.6 calories, Carbohydrate 30.6 g, Cholesterol 2.9 mg, Fat 10 g, Fiber 0.7 g, Protein 2.9 g, SaturatedFat 3.3 g, Sodium 257.4 mg, Sugar 67.4 g
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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- In a large bowl, stir together the cake mix, pumpkin and water until well combined. Spread into a lightly greased 9×13-inch baking dish and bake for 30 minutes or until a toothpick inserted in the center comes out clean. Let cool completely in baking dish.
- Crumble cooled cake into the bowl of an electric mixer and beat on low speed until cake comes together in a moist ball. (You can do this step with your hands in a large bowl as well.) Roll the cake into 2-tablespoon sized balls and place them on a parchment-lined baking sheet. You should get about 30 cake balls. Place cake balls in the freezer for 30 minutes.
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