Description
Delightfully festive and easy-to-make pumpkin cake truffles, blending moist spice cake with creamy frosting and a smooth white chocolate coating. Perfect for fall celebrations and holiday treat tables.
Ingredients
Scale
Cake Ingredients
- 1 box (15.25 ounces) spice cake mix
- 1 cup canned pumpkin puree (not pumpkin pie filling)
- 1 teaspoon pumpkin pie spice
- 1 teaspoon vanilla extract
Frosting Ingredients
- 8 ounces cream cheese, softened
- 2 cups powdered sugar
Coating Ingredients
- 12 ounces white chocolate melting wafers or white chocolate chips
- 1 tablespoon coconut oil or vegetable oil (optional for thinning chocolate)
- 1/4 cup crushed graham crackers or cinnamon sugar for garnish (optional)
Instructions
- Preheat and Prepare: Preheat your oven to 350°F and lightly grease a 9×13-inch baking pan to prevent sticking while baking the cake.
- Make the Cake Batter: In a large bowl, combine the spice cake mix, canned pumpkin puree, pumpkin pie spice, and vanilla extract. Mix until the batter is smooth and well incorporated.
- Bake the Cake: Pour the batter into the prepared baking pan and bake for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean. Remove from oven and allow the cake to cool completely.
- Crumble the Cake: Once cooled, crumble the cake into fine crumbs using your hands or a fork in a large mixing bowl to prepare it for mixing with frosting.
- Prepare the Cream Cheese Mixture: In a separate bowl, beat the softened cream cheese and powdered sugar together until the mixture is smooth and creamy, forming a frosting-like texture.
- Combine Cake Crumbs and Frosting: Mix the cream cheese mixture into the crumbled cake thoroughly until fully combined and manageable to roll into balls.
- Form Truffles: Roll the mixture into 1-inch balls and place them onto a parchment-lined baking sheet to keep them from sticking.
- Freeze the Truffles: Freeze the cake balls for 30 minutes to firm up, which makes them easier to dip in chocolate.
- Melt the Chocolate: In a microwave-safe bowl, melt the white chocolate in 30-second intervals, stirring after each until smooth. Stir in coconut or vegetable oil if needed to achieve a smooth, thin consistency.
- Dip the Truffles: Dip each chilled truffle into the melted white chocolate to coat completely, then place them back on the parchment paper.
- Add Garnish: Immediately sprinkle the coated truffles with crushed graham crackers or cinnamon sugar, if desired, before the chocolate sets.
- Set and Serve: Allow the chocolate coating to fully set at room temperature or in the refrigerator before serving. Store leftovers in an airtight container in the refrigerator for up to 5 days.
Notes
- You can substitute milk or dark chocolate for white chocolate if preferred for the coating.
- Keep the truffles chilled until ready to dip for easier coating and handling.
- Store truffles in an airtight container in the refrigerator to maintain freshness up to 5 days.
