These pumpkin cake truffles are bites of cinnamon heaven! Moist pumpkin cake with a cream cheese frosting middle and a vanilla candy coating — you can’t stop at one!
My preschooler has recently entered the “No Filter” phase of her life, which I must say, is quite delightful. And by delightful, I mean horrifying. I have moved from wine to straight vodka and I don’t know when I’ll go back. It’s super hard to be left alone with your thoughts at the end of the day when your child loudly says things like, “Momma, hims got a big tummy and I think it’s SO CUTE!!” or “Hey, hers looks like a GRANDMA!!!”
I used to try to smile, grit my teeth, and make excuses for her. Bless. What a rookie move. Now I just walk away quickly and pretend not to know who she is. Like…who is this rude little girl standing alone by the Pop Tart shelf? “Come with me, honey…we will go find your mother. I have a few things to say to her about how you’ve been raised.” I then give Lucy’s latest victim a wink to let them know that I will CERTAINLY BE TAKING CARE OF THIS SITUATION.
But then we just go to the condom aisle and hide until the coast is clear. The condom aisle is a safe place because no one will go down it if they see that it’s occupied. Trust me on this.
Another way of coping is these little gems. Let me just say that they are NOT light on the dessert factor. A generous cream cheese frosting center, moist pumpkin cake, vanilla candy coating and dusting of cinnamon sugar make them a true indulgence. And worth every flipping calorie!
These are hands down one of my favorite things I’ve made in a very long time. The cream cheese middle LOOKS a bit tricky, but it’s really not at all.
Flatten the cake with your palm, and place the frosting in the center.
Wrap the cake around the frosting, then roll between your hands.
Isn’t that such a cinch?
Make these babies, already!!
- Pumpkin Cake:
- 1 (roughly 18 oz) box yellow cake mix
- 1/2 cup white sugar
- 1/2 cup vegetable oil
- 1 cup canned pumpkin puree
- 1/4 cup water
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
- 1/2 teaspoon ground ginger
- 4 large eggs
- 1/2 can ready prepared vanilla frosting
- Cream Cheese Frosting:
- 4 oz cream cheese (1/2 a normal block), softened
- 4 Tablespoons (1/2 stick) salted butter, softened
- 1/2 teaspoon vanilla extract
- 2 Tablespoons milk
- 2 cups powdered sugar
- 16 oz vanilla almond bark or candy melting wafers
- 4 Tablespoons granulated sugar
- 1/2 teaspoon ground cinnamon
- Preheat oven to 350. Butter and flour a 9x13 pan.
- In the bowl of your mixer, beat together the cake mix, sugar, vegetable oil, pumpkin, water, cinnamon, cloves, ginger and eggs. Beat on low speed for 30 seconds. Increase mixer speed to medium and beat for two minutes. Pour into prepared 9x13 pan. Bake for 30-40 minutes, until a knife inserted in the middle of the cake comes out clean. Remove pan to cooling rack and let cool completely.
- While cake is cooling, prepare frosting. In the bowl of your mixer, beat butter, cream cheese, vanilla, and milk on medium speed until smooth. With the mixer on LOW speed, slowly add powdered sugar, beating until just barely mixed in. Once combined, increase speed to high and beat for one minute. Place frosting uncovered in the freezer for about one hour, until firm.
- Line a baking sheet with wax paper. With clean, damp hands, roll the frosting into balls (roughly the size of blueberries/small grapes). Place on the wax paper lined baking sheet and pop back into the freezer for about 30 minutes.
- In a large bowl, crumble the cooled cake so that no large pieces remain. Spoon half a can of store-bought vanilla frosting into the bowl, then use a rubber spatula to mix it completely. Once mixture forms a thick "dough," roll into walnut-sized balls. Flatten with your palm, then wrap each cake ball around the frosting, rolling it between your palms to seal. Place cake balls back on wax paper-lined baking sheet. Place baking sheet of completed cake balls in the refrigerator for one hour to chill.
- Melt almond bark/candy melts according to package directions. In a small bowl, mix granulated sugar and cinnamon. Carefully dip cake balls in melted candy, allowing excess to drip off. Place back on lined baking sheet and sprinkle with cinnamon sugar.
- Allow cake truffles to chill until firm before serving.
**cake portion adapted from Allrecipes.com
Enjoy, friends! Have an amazing Monday :)