We’re ready to pretend it’s fall any way we can while we wait for the weather to get with the program. So, we’re bringing you some easy pumpkin treats that you can keep in the freezer and enjoy no matter the temperature!
Pumpkin Spice Cake Bites:
Ingredients:
For cake:
Spice cake box mix (do not follow box instructions)
15 oz can pure pumpkin
½ cup water
For coating:
Whole package vanilla almond bark
(You can add a very small amount of Crisco to the almond bark when melting to help make it smoother, if desired.)
Directions:
Preheat oven 350°F. In a medium bowl, stir or mix together all ingredients. Maybe even add some extra cinnamon to taste. Pour into a 9×13 cake pan. Bake for 25 min. Let the cake cool in the pan. Now… you could stop here and top it with cream cheese icing and have a very simple, yummy cake ~ or ~ you can keep reading for some different cake ball variation ideas – gotta be honest with ya before jumping into it though; there are several ways to go about doing this process. It would get super wordy to cover all the ones we know and we’d probably still miss some. So, we’re just gonna share the one we do most and maybe the most common substitute. Okay? Okay.
Here we go: Transfer your baked, cooled cake to a large bowl to crumble. You can use a mixer or by hand with any utensil really or yeah, even your own CLEAN hands. Even if you don’t crumble it with your bare hands you should definitely make sure they’re clean because you’re gonna use them either way to roll the cake crumbles into about 1” balls. ***Note: if you want a creamier texture or are the kind of person whose plate of pumpkin pie has more cool whip than pie you’d add about half a cup of softened/melted cream cheese icing and stir it in before forming your cake bites. *Without the icing, the can of pumpkin inside the cake is still enough to hold the cake bite together and the pumpkin flavor is much richer. **You can absolutely use more icing if you want your cake bites even smoother and sweeter. *If you desire the smoother texture and toned down pumpkin flavor without the added sweetness, substitute 4-8 oz of actual cream cheese instead of cream cheese icing.
Once you have all your cake bites formed (which will be easier if you use this little pro tip and spray your hands with Pam cooking spray), place them on a cookie sheet lined with parchment paper then in the freezer for about 20 minutes to firm up before covering them in melted vanilla almond bark or white chocolate candy coating or any flavor coating of your choice really! We did white chocolate this time but plan to try milk chocolate and dark chocolate at some point this fall! Yummm and happy fall, y’all!
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