White Chocolate Pumpkin Cake Balls

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What’s this? A Monday post? This hasn’t happened in awhile. I know I typically do a “Dash of Sparkle” post on Mondays but after missing out on two posts last week, I think you all deserve a little more than a quote today. Maybe something a little sweet, say with chocolate and seasonal flavors? (spoiler alert)

So in case you haven’t heard, Wednesday marks the first day of fall. Say what?

I’ve been in such denial of the fact that summer is officially over. No more farmers markets, picnics at the park, runs along the beach….sorry having a moment here.

Although I hate wishing summer farewell, I will say I got pretty pumped when strolling through Walmart the other day on a curtain rod hunt and seeing all of the seasonal flavored items. SnappleÂ® Fall Spice Tea, Mott’sÂ® Apple Sauce, Milk Chocolate Harvest colored M&M’sÂ® and of course the endless amounts of pumpkin puree.

Limited edition flavors and the fall season..this only can mean one thing. A fall baking recipe of course.

So I headed to the baking aisle and grabbed the pumpkin pure, a box of the Pillsburyâ„¢ Moist SupremeÂ® cake mix, a tub of the Pillsburyâ„¢ Creamy SupremeÂ® icing, some almond bark and the M&M’sÂ® to create the perfect quick and easy fall tailgating treat.

4 ingredients and one delicious crowd pleasing treat…yup, you read that right! Oh and did I mention, no mixer required? Just keeps getting better.

You thought I was done didn’t you?

Nope, there’s more. There’s always more. If you’re feeling as adventurous as I was in the kitchen, you too can enter for the chance to win a kitchen aid mixer just by submitting your favorite fall baking recipe. More details on how you can enter here.

And now to the really good stuff.

White Chocolate Pumpkin Cake Balls

Ingredients:

-1 can of pumpkin pure
-1 box of Pillsburyâ„¢ Moist SupremeÂ® Golden Yellow cake mix
-1 tub of Pillsburyâ„¢ Creamy SupremeÂ® Cream Cheese icing
-1 package of almond bark
-1 bag of M&M’sÂ® Milk Chocolate Harvest

Instructions:

1. Preheat oven to 350F. While oven is heating combine can of pumpkin pure and box of cake mix in a medium size mixing bowl until all dry ingredients are absorbed.
2. Pour cake mixture into a 9×13 greased pan and bake for 25-30 minutes or until when a toothpick is inserted it comes out clean.
3. Stick cake in refrigerator to cool for 20-30 minutes. Make sure cake is completely cooled before removing.
4. Once cooled, crumble the cake using a spatula. Dump the crumbled cake into a large mixing bowl with 2/3 of the jar of icing.
5. Using a wooden spoon, combine until icing is no longer visible. Then using your hands roll mixture into large balls and place on a baking sheet.
6. Once all the mixture is rolled into balls, place in the freezer for 10 minute to help firm the cake balls before dipping.
7. Meanwhile, chop the M&M’sÂ® into small pieces. I used a slap chop to chop mine, you can also use a food processor but don’t keep them in for long. You want pieces not crumbs.
8. Next melt the almond bark in a deep microwaveable bowl using instructions on back of package.
9. Remove the cake balls from freezer and using a fork dip them into the melted almond bark. Make sure all sides are coated before removing and placing back on the baking sheet. Immediately after dipping sprinkle a few M&M’sÂ® pieces on top.
10. Once all cake balls are dipped, pop them back in the refrigerator for a few minutes to harden up the chocolate.

Photography by: Alexandra Buhrow Photography

Heading to a tailgate this weekend or just a fall dinner party? Be sure to check out more delicious Fall-inspired recipes here and share your favorites below!

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