Pumpkin Cake Truffles
Author: 
Recipe type: Dessert
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 48 truffles
 
Kitchen gadgets needed: mixing bowl, electric mixer, spoonula, 13"x9" or 8" round baking pans, oven, oven mitts, baking sheet, parchment paper (optional), microwave-safe bowl, spoon
Ingredients
  • Spice cake mix
  • 1 can pureed pumpkin (15 ounces)
  • 1 package reduced-fat cream cheese (8 ounces), softened
  • 1 bag white chocolate chips (12 ounces)
  • 2 teaspoons canola oil
Instructions
  1. Preheat oven to 350 degrees F. Mix spice cake mix and pureed pumpkin until thoroughly combined. Pour into a 13"x9" loaf pan and bake for 32-35 minutes, or until a toothpick inserted into the center comes out clean. (If you don't have a 13"x9", two 8" round pans will work too -- just bake for 33-36 minutes.)
  2. Let the cake cool for about 15-20 minutes. Once cooled, crumble cake into a large mixing bowl. Stir in cream cheese. Form dough into 1-inch balls, placing them on a baking sheet. Put them in the freezer to set for 15 minutes.
  3. Pour the white chocolate chips into a microwave-safe bowl and add in the canola oil. Microwave for 30 seconds, stir, microwave for another 30 seconds. Repeat this process until the white chocolate has completely melted.
  4. Dip each cake ball into the melted white chocolate, returning it to the baking sheet. Stick them in the freezer for 20 minutes to harden.
Recipe by Collegiate Cook at https://collegiatecook.com/2014/10/15/halloween13-pumpkin-cake-truffles/