Recipe: Pumpkin Balls
So I keep calling them that and my husband keeps making the joke that he has to find the tweezers and a magnifying glass but we finally found them. Oy! Anyway, we went to Dive club meeting last night and this is what I took…
Mix the cake mix, pumpkin, and water together until the batter is thoroughly mixed. Pour into a 9×13 pan and bake at 350 degrees for about 30 minutes or as the package says for that size. Make sure that it is thoroughly cooked and a toothpick comes out clean when inserted. Let the cake completely cool.
Now that it is cooled break it up and place it in a food processor along with 1 block of cream cheese. Process until smooth.
Now you want to grab enough batter to make a ball the size of a walnut. Place your balls (I know my husband is laughing right now….) on parchment paper or waxed paper.
Once your balls are formed it’s time to melt the almond bark. I learned the hard way it is much easier to melt the almond bark in the microwave. The directions said to put in for 1 minute at 50% power and then 30 seconds at 50% power after that until it is completely melted and smooth.
Once the Almond bark is melted, add 1 tbsp vegetable oil to the mixture and mix in well.
Now using 2 forks (or one, whatever works for you) cover the balls in the almond bark. The almond bark will be hot so don’t use your fingers.
My little sous chef.
Let the balls completely cool and drizzle on top. I accidentally ran out of almond bark and so I had to use my candy melts to help finish up. I tried drizzling with a fork, it didn’t work really well… mainly glops.
But for the ones that were covered in the candy melts, the candy melt drizzle worked great. Best tip, melt your candy melts (or almond bark and food coloring) then place in a zip lock baggie. Snip the end off and drizzle. And when you’re done, it makes it extremely easy to drizzle on your own finger :). I’m just saying.
Then pile in a bowl and it looks great!
Notes
*I learned the hard way it is much easier to melt the almond bark in the microwave.
**Best tip, melt your candy melts (or almond bark and food coloring) then place in a zip lock baggie or piping bag. Snip the end off of the baggie and drizzle.
Ingredients
- A can of pumpkin (or pumpkin puree, but not Pumpkin Pie Filling)
- Yellow cake mix
- 1/4 cup water
- 1 (8 oz.) block of cream cheese
- almond bark
- vegetable oil
- Food coloring or candy melts for drizzle (optional).
Instructions
- Preheat oven to 350 degrees F. Spray a 9x13 pan with cake release.
- Mix the cake mix, pumpkin, and water together until the batter is thoroughly mixed.
- Pour batter into prepared 9x13 pan.
- Bake at 350 degrees for about 30 minutes or as the package says for that size. Make sure that it is thoroughly cooked and a toothpick comes out clean when inserted. Let the cake completely cool.
- Once cake has cooled, break it up, and place it in a food processor along with 1 block of cream cheese. Process until smooth.
- Grab enough batter to make a ball the size of a walnut.
- Place cake balls on parchment paper or waxed paper.
- Once all cake balls are formed it's time to melt the almond bark*. Follow directions on package to melt almond bark until it is completely melted and smooth.
- Once the Almond bark is melted, add 1 tbsp vegetable oil to the melted almond bark and mix in well.
- Using 2 forks (or one, whatever works for you) cover the balls in the almond bark. The almond bark will be hot so don't use your fingers.
- Let the balls completely cool and drizzle on top.**
- Serve
